Whenever I want a comforting and nostalgic dessert, I make these creamy, addictive pumpkin cheesecake bars (and they’re so easy!).
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How to Make Pumpkin Cheesecake Bars
- Make the Crust. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly moistened. Press the mixture firmly into a parchment-lined 9×9 inch pan and bake at 350°F for about 8 minutes. Let it cool completely before adding the filling.
- Make the Filling. Beat the cream cheese in a large bowl until smooth and creamy. Mix in the sugar, vanilla, sour cream, eggs, and a pinch of salt. In a separate bowl, take about one and a half cups of the mixture and stir in the pumpkin puree, spices, and a little flour.
- Swirl and Bake. Drop alternating spoonfuls of the plain and pumpkin fillings over the crust. Use a knife or skewer to gently swirl them together. Bake at 325°F for 50 to 60 minutes, or until the center is just set. Let it cool, then refrigerate for at least 4 hours before slicing and serving.
Pumpkin Cheesecake Bars Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: I usually bake these a day or two before I need them. Once they’ve cooled completely, I cover them up and keep them in the fridge. The flavor actually gets a little better after sitting overnight, kind of like most cheesecakes do.
To Store: I keep the bars covered in the fridge, and they stay good for several days. I always serve them chilled because the texture firms up nicely that way. They’re one of those desserts that somehow taste even better the next day.
To Freeze: If I have leftovers, I freeze them after they’ve cooled and been sliced. I lay the pieces out on a baking sheet first so they don’t stick together, then move them to a freezer container once they’re solid. When I want one, I just thaw it in the fridge overnight. They hold up surprisinly well.
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Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 5 tbsp 100 g salted butter melted
For the filling:
- 1¼ cups pumpkin puree
- 1½ teaspoons pumpkin pie spice
- 1½ teaspoons ground cinnamon
- 1 tablespoon all purpose flour
- 24 oz full fat cream cheese, at room temperature
- 1⅔ cup granulated sugar
- 1½ teaspoons pure vanilla extract
- ½ cup full fat sour cream
- 3 large eggs, at room temperature
- pinch of salt
Instructions
- Preheat the oven to 350°F.
- Mix the graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into a 9×9-inch pan lined with parchment paper.
- Bake for 8 minutes, then let it cool.
- Beat the cream cheese until smooth.
- Add the sugar, vanilla, sour cream, eggs, and salt, then mix until creamy.
- Take about 1½ cups of the cream cheese mixture, and stir in the pumpkin puree, pumpkin pie spice, cinnamon, and flour.
- Alternate spoonfuls of the plain cream cheese mixture and the pumpkin mixture over the cooled crust.
- Use a skewer or knife to gently swirl for a marble effect.
- Reduce the oven temperature to 325°F.
- Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let rest for 30 minutes.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Lift out using the parchment, slice into bars, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
