Description
Delight in these creamy Pumpkin Cheesecake Bars featuring a buttery graham cracker crust, rich cream cheese filling, and a warm pumpkin spice swirl. Perfect for autumn gatherings or whenever you’re craving a seasonal treat that balances sweet and spiced flavors in every bite.
Ingredients
Scale
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Pumpkin Cheesecake Swirl
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 9×9″ (22x22cm) baking pan with parchment paper, which helps prevent cracks and makes slicing easier. In a mixing bowl, combine the graham cracker crumbs with both sugars. Pour in melted butter and stir until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan and set aside without baking yet.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated and brown sugars using an electric mixer on medium speed until smooth and creamy without lumps. Add sour cream and vanilla extract, mixing until incorporated. Gradually add the eggs one at a time, mixing on low speed just until combined before adding the next. Scrape the bowl sides and bottom to ensure an even batter.
- Create the Pumpkin Swirl Mixture: Measure about 1 ½ cups of the cheesecake batter into a separate bowl. Stir in the canned pumpkin and pumpkin spice until combined.
- Assemble the Bars: Alternate spoonfuls of the plain cheesecake batter and the pumpkin mixture over the crust. Use a knife to gently swirl the two batters together, creating an attractive marbled effect.
- Bake the Cheesecake Bars: Bake at 325°F (160°C) for 40-45 minutes, or until the cheesecake is mostly set but the center still jiggles slightly when nudged. For glass or ceramic pans, start checking doneness at 45 minutes as baking time may be longer. Remove from oven and cool to room temperature.
- Chill Before Serving: Transfer the bars to the refrigerator and chill for at least 6 hours, preferably overnight, to firm up before slicing and serving.
Notes
- Storing: Keep the bars covered in the refrigerator or in an airtight container for up to 5 days. They can also be frozen—ensure they are well chilled first—wrapped tightly in an airtight container for several months.
- Baking Pan Note: This recipe was tested with a 9×9 metal baking pan. Using glass or ceramic pans may require longer baking times; begin checking for doneness at 45 minutes.
Nutrition
- Serving Size: 1 bar (approximately 1/16th of recipe)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
