Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a buttery graham cracker crust and a swirl of pure pumpkin on top. Easy to bake without a water bath and perfect for sharing during the fall season. Bake, chill, slice and enjoy.
Ingredients
FOR THE CRUST
- 2 cups graham cracker crumbs about 14 whole graham cracker rectangles
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- Pinch kosher salt
FOR THE CHEESECAKE FILLING:
- 2 packages 8 oz. each Philadelphia cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
FOR THE PUMPKIN SWIRL:
- 1 15 ounce can pumpkin puree
- 1 large egg
- ½ cup sour cream
- ⅓ cup brown sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350℉. Spray a 9x13 pan with baking spray or line with parchment paper. Set aside.
- Place graham crackers in a food processor and pulse until fine crumbs are formed. Add the butter, sugar, and salt. Pulse again until combined. Transfer the mixture to the prepared pan and spread into an even layer, using your hand or the bottom of a measuring cup to press into place. Bake for 10 minutes, until lightly browned. Set aside.2 cups graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar, Pinch kosher salt
- Add softened cream cheese, sugar, sour cream, eggs, and vanilla to a large bowl. Beat mixture with a hand mixer on medium-high speed until smooth. Spread evenly over the crust.2 packages, ¾ cup granulated sugar, ½ cup sour cream, 2 large eggs, 1 teaspoon vanilla extract
- Place the pumpkin puree, egg, sour cream, brown sugar, and pumpkin pie spice in a medium bowl and blend until well combined.1 15 ounce can pumpkin puree, 1 large egg, ½ cup sour cream, ⅓ cup brown sugar, 2 teaspoons pumpkin pie spice
- Spoon large dollops of pumpkin mixture evenly over the cheesecake layer, leaving some space in between. Swirl the pumpkin into the cheesecake mixture with a knife. Be careful not to disturb the crust.
- Bake for 35-45 minutes or until sides are set and the center is slightly jiggly. Allow to cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
Storage and Freezing
Store your bars in an airtight container in the refrigerator. They will stay fresh for up to five days.
If you want to freeze them, cut the bars first, then wrap each piece in plastic wrap and place them in a freezer-safe bag. Let the bars thaw in the refrigerator before serving.
See the blog post for more tips and tricks.
Tried this recipe?Let us know how it was!
