Description
These Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a creamy pumpkin-spiced cheesecake filling. Swirled for a beautiful marbled effect, they offer a rich, smooth texture and a perfect balance of sweetness and autumnal spices. Baked to perfection and chilled overnight, these bars make an ideal dessert for fall gatherings or festive occasions.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar (firmly packed)
- 7 Tablespoons salted butter (melted)
Cheesecake
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup light brown sugar (firmly packed)
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs (lightly beaten)
Pumpkin Mixture
- ⅔ cup canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare Crust: Preheat your oven to 325°F (160°C). Line a 9x9-inch (22x22 cm) baking pan with parchment paper to ensure easy removal and reduce cracking. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan and set aside without baking.
- Make Cheesecake Batter: In a large bowl, use an electric mixer on medium speed to blend softened cream cheese with granulated and brown sugars until the mixture is smooth and free of lumps. Add sour cream and vanilla extract, mixing until combined.
- Add Eggs: Slowly incorporate the eggs one at a time, mixing on low speed just until each egg is combined before adding the next. Scrape the bowl’s sides and bottom with a spatula to ensure the batter is uniform.
- Prepare Pumpkin Mixture: Transfer about 1 ½ cups of the plain cheesecake batter to a separate bowl. Stir in the canned pumpkin and pumpkin spice until fully blended.
- Assemble the Bars: Alternate spoonfuls of the plain cheesecake batter and the pumpkin batter over the crust in the baking pan. Use a knife to gently swirl the two batters together for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes. The cheesecake should be mostly set but still slightly jiggly in the center. If you are not using a metal pan, take care as baking times may vary.
- Cool and Chill: Allow the cheesecake bars to cool to room temperature. Then, transfer the pan to the refrigerator and chill for at least 6 hours, preferably overnight, to set completely before slicing and serving.
Notes
- Using parchment paper in the pan helps prevent cracks and makes slicing easier.
- Do not overbake; the center should remain slightly jiggly to avoid dryness.
- Chilling the bars overnight improves texture and flavor.
- Adjust baking time slightly if you use a glass or ceramic pan instead of metal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American