Description
Delight in these rich and creamy Pumpkin Cheesecake Bars that perfectly blend the warm spices of pumpkin pie with a luscious cheesecake filling all swirled atop a buttery graham cracker crust. Ideal for fall gatherings, these bars offer a festive twist on traditional cheesecake with a smooth, marbled pumpkin layer that adds both flavor and visual appeal.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers (just over 2 cups of crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
Pumpkin Mixture
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Cheesecake Batter
- Three 8-oz packages full-fat cream cheese, at room temperature
- 1 â…” cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ cup full-fat sour cream
- â…› teaspoon salt
- 3 large eggs, at room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to ensure easy removal of the bars later.
- Make Graham Cracker Crust: Pulse the graham crackers in a food processor until you have fine crumbs. Combine the crumbs with ¼ cup sugar and melted butter in a bowl, mixing until well combined. Press this mixture firmly and evenly into the prepared pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 to 15 minutes until it becomes lightly golden and fragrant. Remove from oven and allow it to cool slightly while you prepare the fillings.
- Prepare Pumpkin Mixture: In a medium bowl, whisk together 1 ¼ cups pumpkin puree, pumpkin pie spice, cinnamon, and flour until smooth. Set aside for later use.
- Mix Cheesecake Batter: In a large bowl, beat the cream cheese and 1 â…” cups sugar together until smooth and creamy. Add vanilla extract, sour cream, and salt, beating until thoroughly combined.
- Add Eggs: Add the eggs one at a time to the cheesecake mixture, mixing gently after each addition to avoid overmixing which can cause cracks.
- Combine Pumpkin and Cheesecake Fillings: Remove 1 ½ cups of the plain cheesecake batter and mix it with the pumpkin mixture until well blended.
- Layer Fillings: Spoon alternating dollops of the plain cheesecake batter and the pumpkin cheesecake batter over the cooled crust in the pan.
- Create Marble Effect: Using a knife or skewer, gently swirl the two batters together to create a beautiful marbled pattern. Be careful not to swirl too much to avoid mixing completely, and avoid disturbing the crust.
- Bake Cheesecake Bars: Bake in the oven for 35 to 45 minutes, or until the edges are set but the center still jiggles slightly when shaken, indicating it’s perfectly baked.
- Cool and Chill: Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 8 hours or overnight to let them set fully.
- Serve: Once chilled, use the foil edges to lift the bars from the pan. Slice them into 18 pieces and serve chilled for the best texture and flavor.
Notes
- Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and prevent lumps.
- Do not overmix the batter once eggs are added to avoid cracks during baking.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Swirling the batter too aggressively may blend the two layers completely, losing the marbled effect.
- Refrigerating the bars overnight improves flavor and makes slicing cleaner.
