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Step 7 Chill Slice and Serve-100kb

Pumpkin Cheesecake Bars

These creamy pumpkin cheesecake bars feature a buttery graham cracker crust, smooth cheesecake filling, and a delicious pumpkin spice swirl. This easy fall dessert is perfect for Thanksgiving, Halloween parties, potlucks, and cozy autumn gathering
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings 4

Ingredients
  

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling

  • 16 ounces cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream

For the Pumpkin Layer

  • ½ cup pure pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour

Optional Topping

  • Whipped cream for serving
  • Ground cinnamon for garnish

Instructions
 

  • Prepare the Baking Pan: Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides. Lightly grease any exposed sides if needed.
  • Make the Graham Cracker Crust: Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until the crumbs resemble damp sand. Press firmly into the prepared pan and bake for 8–10 minutes. Let the crust cool slightly.
  • Prepare the Cheesecake Filling: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed. Stir in the vanilla extract and sour cream until combined, scraping down the sides of the bowl as needed.
  • Mix the Pumpkin Filling: Transfer approximately one-third of the cheesecake mixture to a separate bowl. Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and flour until smooth and evenly combined.
  • Layer and Swirl the Fillings: Spread the remaining plain cheesecake mixture over the crust. Spoon the pumpkin mixture over the top in small dollops. Gently swirl with a butter knife to create a marbled pattern.
  • Bake Until Set: Bake at 325°F (163°C) for approximately 35–45 minutes, until the edges are set and the center has a slight wobble. Avoid overbaking. Cool at room temperature, then refrigerate within two hours.
  • Chill, Slice, and Serve: Refrigerate for at least 4 hours or until completely firm. Lift the cheesecake from the pan using the parchment paper and cut into squares with a sharp knife, wiping the blade between cuts. Serve chilled with optional whipped cream and cinnamon.

Notes

 
  • Room-temperature ingredients: Let the cream cheese and eggs come to room temperature for a smoother filling.
  • Pure pumpkin: Use plain pumpkin puree, not sweetened pumpkin pie filling.
  • Avoid overmixing: Mix gently after adding the eggs to help prevent cracks.
  • Don't overbake: The center should retain a slight wobble when removed from the oven.
  • Chilling is essential: Refrigerate for at least 4 hours before slicing.
  • Refrigerator: Store in an airtight container for 3–4 days.
  • Freezer: Wrap individual bars and freeze for up to 2 months for best quality.
  • Serving: These bars are best served chilled with whipped cream or a light dusting of cinnamon.
 

Nutrition Facts

 
  • Calories: 550 kcal
  • Protein: 9 g
  • Total Fat: 38 g
  • Saturated Fat: 22 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Sugar: 30 g
  • Sodium: 380 mg
  • Cholesterol: 160 mg
 
Note: These values are estimates based on the ingredient quantities provided, including the graham cracker crust, cream cheese, eggs, sugar, and pumpkin puree. Actual nutrition varies by brand and portion size.