Description
Rich Pumpkin Cheesecake Bars featuring a buttery graham cracker crust, creamy full-fat cream cheese filling, and a flavorful pumpkin swirl with warming spices. Perfectly baked to achieve a luscious texture with a hint of fall spice in every bite.
Ingredients
Scale
For the crust:
- 15 whole rectangular graham crackers
- 1/4 cup white sugar
- 8 tbsp unsalted butter, melted
For the filling:
- 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
- Prepare the Baking Pan and Preheat Oven: 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. A metal pan is preferred for even baking, though glass can be used with slightly longer bake times.
- Make and Bake the Graham Cracker Crust: Pulse the graham crackers in a food processor until fine crumbs form (just over 2 cups). Combine the crumbs with 1/4 cup white sugar and melted butter until well blended. Press the mixture evenly into the bottom of the prepared pan. Bake for 10–15 minutes until golden and fragrant, then cool on a wire rack.
- Mix the Pumpkin Swirl: In a large bowl, whisk together canned pumpkin purée, pumpkin pie spice, cinnamon, and flour until smooth and combined. Set aside for the swirl layer.
- Prepare the Cream Cheese Filling: Beat the cream cheese and 1 2/3 cup sugar on medium speed until smooth and creamy. Add vanilla extract, sour cream, and salt, mixing until combined and scraping the bowl as needed. Beat in eggs one at a time until just blended, avoiding overmixing.
- Create the Swirl Mixture: Gently stir 1 1/2 cups of the cream cheese mixture into the reserved pumpkin mixture until smooth to form the pumpkin cheesecake swirl.
- Assemble and Swirl the Cheesecake Bars: Alternately dollop the remaining cream cheese filling and pumpkin swirl mixture over the cooled crust until fully covered. Use a sharp knife to gently swirl both mixtures in figure-eight patterns without disturbing the crust.
- Bake, Cool, and Chill the Cheesecake Bars: Bake at 350°F for 35–45 minutes until edges are set and the center slightly jiggles. Cool completely on a wire rack. Refrigerate for several hours or overnight for best slicing and flavor.
Notes
- Use full-fat cream cheese and sour cream for the richest texture and flavor.
- Room temperature ingredients help achieve a smooth, creamy filling.
- Be careful not to overbeat the eggs to prevent cracks in the cheesecake.
- Gently swirling without disturbing the crust preserves a clean base layer.
- Chilling overnight improves slice cleaniness and flavor meld.
- Metal pans provide more even baking compared to glass pans.
- Prep Time: 25 minutes
- Cook Time: 52 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake bars, pumpkin dessert, cheesecake bars, fall dessert, graham cracker crust, creamy cheesecake, pumpkin swirl
