Description
Deliciously creamy Pumpkin Cheesecake Bars featuring a buttery graham cracker crust and a luscious pumpkin-spiced cheesecake swirl. Perfectly baked to a smooth, slightly jiggly center and chilled for a rich, flavorful dessert ideal for fall and holiday gatherings.
Ingredients
Scale
Graham Cracker Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar, firmly packed
- 7 Tablespoons (100 g) salted butter, melted
Cheesecake
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
Pumpkin Cheesecake Swirl
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare Crust: Preheat the oven to 325°F (160°C) and line a 9×9 inch (22×22 cm) baking pan with parchment paper to prevent sticking and cracking. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Add melted salted butter and stir until the mixture resembles wet sand. Press the crust mixture evenly across the bottom of the prepared pan and set aside; do not bake yet.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with both sugars on medium speed until smooth and creamy with no lumps. Add sour cream and vanilla extract, mixing until fully incorporated. Beat in eggs one at a time on low speed, ensuring each egg is fully combined before adding the next. Scrape the bowl sides and bottom to keep the batter uniform.
- Prepare Pumpkin Swirl Batter: Transfer about 1 ½ cups of the plain cheesecake batter into a separate bowl. Stir in canned pumpkin and pumpkin spice evenly until well combined.
- Assemble Bars: Alternately spoon dollops of the plain cheesecake batter and the pumpkin batter over the crust in the pan. Using a knife, gently swirl the two batters to create a marbled effect, taking care not to over mix.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the cheesecake is mostly set but the center still jiggles slightly. If using a glass or ceramic pan, start checking doneness after 45 minutes as baking time may be longer.
- Cool and Chill: Remove from the oven and allow the cheesecake bars to cool to room temperature. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, to fully set before slicing and serving.
Notes
- Store cheesecake bars covered in the refrigerator or in an airtight container for up to 5 days.
- After chilling, bars can be tightly wrapped and frozen in an airtight container for several months.
- This recipe was developed using a metal 9×9 inch baking pan. Baking times may vary with glass or ceramic pans—check for doneness starting at 45 minutes.
Nutrition
- Serving Size: 1 bar (approx. 1/16 of recipe)
- Calories: 320 kcal
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
