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Pumpkin Cheesecake Bars

A close-up of a layered pumpkin cheesecake bar with a graham cracker crust and a crumb topping.
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Creamy pumpkin cheesecake bars with a spiced crust, perfect for fall gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin pie spice.
  5. In a separate small bowl, whisk together the pumpkin puree and sour cream.
  6. Pour half of the cream cheese mixture over the crust. Dollop half of the pumpkin mixture over the cream cheese layer. Gently swirl with a knife. Repeat with the remaining cream cheese and pumpkin mixtures.
  7. Bake for 30-35 minutes, or until the edges are set and the center is almost set.
  8. Let the bars cool completely in the pan on a wire rack.
  9. Chill in the refrigerator for at least 2 hours before cutting into bars.

Notes

  • For a gingersnap crust, substitute 1 1/2 cups gingersnap cookie crumbs for graham cracker crumbs.
  • Chill time is crucial for clean cuts.
  • These bars can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cheesecake-bars/