Ingredients

15 whole rectangular graham crackers

1/4 cup white sugar

8 tbsp unsalted butter, melted

1 1/4 cups canned pumpkin purée

1 1/2 tsp pumpkin pie spice blend

1 1/2 tsp ground cinnamon

1 tbsp all-purpose flour

3 packages cream cheese, full fat, 8 oz each (room temperature)

1 2/3 cup white sugar

1 1/2 tsp pure vanilla extract

1/2 cup sour cream, full fat

1/8 tsp salt

3 large eggs, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with aluminum foil and lightly grease the foil to prevent sticking.

Step 2: Place graham crackers in a food processor and pulse until fine crumbs form, yielding just over 2 cups. In a bowl, mix crumbs with 1/4 cup white sugar and melted butter. Press evenly into the bottom of the prepared pan. Bake for 10–15 minutes until golden and fragrant. Let cool slightly on a wire rack.

Step 3: In a large bowl, whisk together pumpkin purée, pumpkin pie spice, cinnamon, and flour until smooth. Set aside for the swirl.

Step 4: In another large bowl, beat cream cheese and 1 2/3 cup white sugar on medium speed until smooth and creamy. Add vanilla, sour cream, and salt; beat until combined, scraping the bowl as needed. Beat in eggs one at a time until just blended. Do not overmix.

Step 5: Remove 1 1/2 cups of the cream cheese mixture and gently fold into the pumpkin mixture until smooth to create the pumpkin swirl.

Step 6: Alternately dollop the remaining cream cheese mixture and pumpkin swirl over the cooled crust to cover the surface. Use a sharp knife to gently swirl the two mixtures, creating figure-eight patterns without disturbing the crust.

Step 7: Bake the bars for 35–45 minutes until the edges are set and the center slightly jiggles when shaken. Cool completely on a wire rack. Refrigerate for several hours or overnight to set before slicing and serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture and richest flavor.

Experiment with different spices like nutmeg or cloves to customize the pumpkin swirl.

If you don’t have a food processor, place graham crackers in a sealed bag and crush with a rolling pin until finely ground.

To achieve clean slices, chill the bars overnight and use a hot, dry knife between cuts.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but fresh pumpkin needs to be cooked and pureed until smooth, then drained well to remove excess moisture for the best texture.

How do I prevent the cheesecake bars from cracking?

Avoid overbeating the eggs and mix just until combined. Also, bake until the edges are set but the center still jiggles slightly; overbaking causes cracks.