Print

Creamy Pumpkin Cheesecake Bars with Easy Graham Crust

pumpkin cheesecake bars - featured image
Print Recipe

These creamy pumpkin cheesecake bars with graham crust are the perfect fall dessert. They are simple to make, require no water bath, and taste even better the next day.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese (two 8-ounce blocks), softened
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add ½ cup sugar and beat until combined, about 1 minute. Add sour cream and 1 teaspoon vanilla, beating just until incorporated. Add eggs one at a time, beating on low after each addition until just combined. Do not overmix.
  4. In a separate bowl, whisk together pumpkin puree, ¼ cup sugar, 1 egg, pumpkin pie spice, cinnamon, and ½ teaspoon vanilla until smooth.
  5. Pour cheesecake mixture over cooled crust and spread evenly. Drop spoonfuls of pumpkin mixture on top (6-8 dollops). Use a knife or toothpick to gently swirl the layers together with a few figure-eight motions.
  6. Bake at 325°F (160°C) for 35-40 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken.
  7. Cool on counter for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
  8. Use parchment handles to lift bars out of pan. Slice into 16 squares using a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are essential for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. The jiggle test is key: center should jiggle slightly when done. Chill overnight for best flavor and texture. Use a hot knife for clean slices.

Nutrition

Keywords: pumpkin cheesecake bars, graham crust, fall dessert, pumpkin dessert, cheesecake bars

Find it online: https://cookluma.com/creamy-pumpkin-cheesecake-bars-with-easy-graham-crust/