Pumpkin Cheesecake Bars: A Heavenly Fall Treat
If you’re looking to elevate your fall dessert repertoire, these Pumpkin Cheesecake Bars are a must-try. Combining the warm, comforting flavors of pumpkin pie with the rich, creamy goodness of cheesecake, these bars offer the best of both worlds. The graham cracker crust adds a satisfying crunch, while the swirled filling—made from pumpkin puree, cream cheese, and a medley of aromatic spices—delivers a perfectly balanced, indulgent experience. Whether you’re preparing them for a family gathering, a holiday party, or just because you’re craving something sweet, these Pumpkin Cheesecake Bars are sure to impress.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 9 hours 15 minutes (includes cooling time)
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
- 15 whole rectangular graham crackers: These crackers form the base of your bars and bring a crunchy texture that contrasts perfectly with the smooth, creamy filling.
- ¼ cup granulated sugar: A small amount of sugar helps balance the graham cracker’s natural saltiness and adds a slight sweetness to the crust.
- 8 tablespoons unsalted butter, melted: The butter binds the crust together and provides a rich flavor that complements the graham crackers.
For the Filling:
- 1 ¼ cups pumpkin puree: Pure pumpkin puree is the key to this fall-inspired dessert. Make sure to use the unsweetened variety to control the sweetness of the bars.
- 1 ½ teaspoons pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves adds depth and warmth to the filling, giving the bars their signature pumpkin flavor.
- 1 ½ teaspoons ground cinnamon: Cinnamon is essential to this recipe, enhancing the pumpkin flavor and giving it that classic fall aroma.
- 1 tablespoon all-purpose flour: Flour helps stabilize the filling and ensures it holds its shape when baked.
- Three 8-oz packages full-fat cream cheese, at room temperature: Cream cheese is the base of the cheesecake filling. Full-fat cream cheese ensures a rich, creamy texture and helps the filling set properly.
- 1 ⅔ cup granulated sugar: The sugar sweetens the cheesecake filling and helps balance the tartness of the cream cheese.
- 1 ½ teaspoons pure vanilla extract: Vanilla extract enhances the flavor of the cheesecake filling and adds a subtle sweetness.
- ½ cup full-fat sour cream: Sour cream adds creaminess and tanginess, which balances the richness of the cream cheese.
- ⅛ teaspoon salt: A small amount of salt enhances the sweetness and overall flavor of the filling.
- 3 large eggs, at room temperature: Eggs provide structure to the filling and help it set while baking.
Instructions
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil, ensuring there’s some overhang for easy removal later, and lightly grease it. In a food processor, crush the graham crackers into fine crumbs (you should have just over 2 cups of crumbs). In a separate bowl, mix the graham cracker crumbs with sugar and melted butter. Stir until everything is evenly combined. Press the mixture into the bottom of the prepared pan, using the back of a measuring cup to make sure it’s compact and even. Bake the crust for 10-15 minutes, until it’s just beginning to turn golden brown and fragrant. Let the crust cool slightly on a wire rack while you prepare the filling.
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, and flour. Set this mixture aside while you prepare the cream cheese filling. In a separate bowl, beat the cream cheese and sugar using a hand mixer or a stand mixer fitted with the paddle attachment. Mix until smooth and creamy, making sure to scrape the sides of the bowl as needed. Add the vanilla extract, sour cream, and salt, and beat until well combined. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Be careful not to overbeat the mixture.
3. Combine the Pumpkin and Cheesecake Mixtures:
Measure out 1 ½ cups of the cream cheese mixture and add it to the reserved pumpkin mixture. Stir until combined, creating the pumpkin portion of your filling. Now, you have two separate mixtures: one creamy cheesecake and one spiced pumpkin.
4. Assemble the Bars:
Spoon alternating dollops of the cream cheese filling and the pumpkin filling over the top of the cooled graham cracker crust. Use a sharp knife to swirl the two mixtures together. A figure-eight motion works best, but be careful not to cut all the way down into the crust. The goal is to create a marbled effect that will bake beautifully.
5. Bake the Bars:
Place the pan in the center of the preheated oven and bake for 35-45 minutes. You’ll know the bars are done when the center has a slight jiggle, but the edges are set. Once baked, remove the pan from the oven and allow the bars to cool completely on a wire rack. After cooling to room temperature, transfer the pan to the refrigerator and let the bars chill for at least 8 hours, preferably overnight.
Notes
- For an extra touch, top each bar with a dollop of whipped cream or a sprinkle of cinnamon.
- If you prefer a more intense pumpkin flavor, you can adjust the amount of pumpkin puree and spices to your liking.
- These bars are even better the day after they’re made, as the flavors continue to meld and develop.