Pumpkin Cheesecake Bars Recipe
These Pumpkin Cheesecake Bars combine a rich and creamy pumpkin-spiced cheesecake filling atop a buttery graham cracker crust, making a perfect dessert for fall and holiday gatherings. The smooth texture paired with warm spices offers a delightful treat that’s both comforting and indulgent.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 70 minutes (including chilling)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons white granulated sugar
- 5 tablespoons butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3 egg yolks
- 15 ounces pumpkin puree, packed
- 1/2 cup brown sugar
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, white sugar, and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly and evenly into the bottom of a lined 9×9 inch baking pan to form the crust.
- Mix the cream cheese filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add sour cream, sugar, and vanilla extract, blending until combined. Incorporate the eggs and egg yolks one at a time, mixing well after each addition.
- Add pumpkin and spices: Stir in the pumpkin puree, brown sugar, milk, salt, and pumpkin pie spice. Mix until the filling is smooth and all ingredients are well incorporated.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the baking pan, spreading it evenly. Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is just slightly jiggly when shaken gently.
- Cool and chill: Remove the cheesecake bars from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set before cutting into bars.
- Serve: Once chilled and set, cut into bars and serve. Optionally, garnish with whipped cream or a sprinkle of cinnamon before serving for extra flavor.
Notes
- Ensure the cream cheese is softened to room temperature for a lump-free filling.
- Do not overbake the cheesecake to prevent cracking; the center should remain slightly jiggly.
- Use canned pumpkin puree (not pumpkin pie filling) for best results.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free option, substitute graham cracker crumbs with gluten-free crackers or nuts.
Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, holiday dessert, cheesecake bars
Find it online: https://spatulaqueen.com/pumpkin-cheesecake-bars-recipe/
