Description
Creamy, swirled Pumpkin Cheesecake Bars with a graham cracker crust. A cozy, make-ahead dessert perfect for fall gatherings or quiet evenings.
Ingredients
15 whole rectangular graham crackers
1/4 cup granulated sugar
8 tablespoons unsalted butter, melted
1–1/4 cups pumpkin puree
1–1/2 teaspoons pumpkin pie spice
1–1/2 teaspoons ground cinnamon
1 tablespoon all-purpose flour
Three 8-oz packages full-fat cream cheese, at room temperature
1–2/3 cups granulated sugar
1–1/2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream
1/8 teaspoon salt
3 large eggs, at room temperature
Instructions
1. Preheat oven to 350°F. Line a 9×13 pan with foil and lightly grease.
2. Process graham crackers into fine crumbs. Mix with sugar and melted butter. Press into pan.
3. Bake crust for 10–15 minutes until lightly golden. Let cool slightly.
4. In a bowl, whisk pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set aside.
5. In a separate bowl, beat cream cheese and sugar until smooth.
6. Add vanilla, sour cream, and salt. Beat until combined. Add eggs one at a time, mixing gently.
7. Take 1-1/2 cups of the cheesecake mixture and mix with the pumpkin mixture.
8. Spoon plain and pumpkin mixtures alternately over crust. Swirl gently with a knife.
9. Bake for 35–45 minutes, until edges are set and center jiggles slightly.
10. Cool on a wire rack, then refrigerate at least 8 hours before slicing.
Notes
Use full-fat cream cheese and sour cream for best results.
Avoid overmixing once eggs are added to prevent cracking.
Chill at least 8 hours for clean slices and firm texture.
Use pure pumpkin puree, not pumpkin pie filling.
Store bars in the fridge up to 3 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 294
- Sugar: 21g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 84mg