Description
Delicious Pumpkin Cheesecake Bars featuring a buttery graham cracker crust layered with creamy pumpkin-spiced cheesecake swirled together for a festive dessert that’s perfect for fall or any time you crave a seasonal treat.
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
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and line a 9×9″ (22x22cm) baking pan with parchment paper to prevent sticking and cracking. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Pour in the melted salted butter and stir until the mixture resembles wet sand. Press this crumb mixture evenly across the bottom of the prepared pan. Set aside without baking it yet.
- Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with the granulated and brown sugars using an electric mixer on medium speed until smooth and lump-free. Add the sour cream and vanilla extract, mixing until just combined. Then, add the eggs one at a time on low speed, ensuring each is fully incorporated before adding the next. Scrape the bowl’s sides and bottom to create an even batter.
- Prepare the Pumpkin Cheesecake Portion: Transfer about 1 ½ cups of the cheesecake batter into a separate bowl. Stir in the canned pumpkin and pumpkin spice until thoroughly mixed. This will create your pumpkin-flavored cheesecake batter.
- Assemble and Bake: Alternate spoonfuls of the plain cheesecake batter and the pumpkin-spiced batter over the prepared crust. Use a knife to swirl the two batters gently but thoroughly to create a marbled effect. Place the pan in the oven and bake at 325°F (160°C) for 40-45 minutes. The cheesecake should be mostly set but still slightly jiggly in the center when done. If using a glass or ceramic pan, check at 45 minutes as baking time may be longer.
- Cool and Chill: Allow the cheesecake bars to cool completely to room temperature after baking. Then, transfer to the refrigerator and chill for at least 6 hours, preferably overnight, to set fully before slicing and serving.
Notes
- Store the bars covered in the refrigerator or in an airtight container for up to 5 days.
- For longer storage, freeze the bars after chilling for at least 6 hours. Wrap tightly in an airtight container; they can keep for several months frozen.
- If using a glass or ceramic baking pan instead of the recommended metal pan, the baking time will likely be longer; start checking at 45 minutes.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
