Savor these delightful Pumpkin Cheesecake Bars, where velvety cream cheese and pumpkin puree mingle with spices reminiscent of pumpkin pie. A crisp graham cracker crust supports a luscious cheesecake base, accented by whipped pumpkin swirl. This enchanting dessert promises a perfect blend of comforting autumn flavors in every delectable bite.

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I love making these Pumpkin Cheesecake Bars because they mix the rich flavors of pumpkin pie with a creamy cheesecake twist. First, I make the graham cracker crust using 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 5 tablespoons melted unsalted butter and 1/4 teaspoon salt.

The crust is pretty essential since it gives a satisfying crunch and adds a bit of fiber. For the cheesecake layer, I beat together 16 ounces cream cheese, 3/4 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, and 1 teaspoon vanilla extract with 1 teaspoon pumpkin pie spice plus 1/4 teaspoon salt.

The pumpkin puree, 1/2 cup, is mixed into the filling and then I swirl an additional 1/2 cup pumpkin puree with 2 tablespoons granulated sugar and 1/2 teaspoon pumpkin pie spice on top. This recipe is one of the best pumpkin cheesecake bars I’ve made and a cool take on fall baking recipes and healthy pumpkin treats.

Enjoy!

Why I Like this Recipe

I really love that this recipe brings together two of my all-time favorite flavors – the creamy cheesecake and the warm, spicy pumpkin. The graham cracker crust is perfect because it gives the bars a nice crunchy base that compliments the soft filling. I’m always impressed with how the pumpkin swirl creates these cool marbled patterns, making every piece look a little different and extra special. Plus, the fall spices remind me of my favorite pumpkin pie, so it just makes me feel all cozy and happy. Finally, its simple method and quick baking time means I can whip it up even on busy days without any hassle.

Ingredients

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Graham cracker crumbs provide carbohydrates and a crispy, slightly sweet base for stability and structure.
Cream cheese adds creamy texture and rich fat content, making each bite indulgent.
Pumpkin puree is full of fiber and vitamins, bringing natural, autumnal sweetness to the dessert.
Sour cream contributes tangy flavor and additional creaminess, balancing the spiced pumpkin mix.
Pumpkin pie spice infuses warm, aromatic notes that enhance the cozy, fall-inspired flavor profile.
Unsalted butter melds with the crust ingredients, adding richness and helping bind everyone together.
Eggs provide essential protein and act as natural binders, ensuring a firm, luscious cheesecake.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar (for the crust)

5 tablespoons unsalted butter, melted

1/4 teaspoon salt (for the crust)

16 ounces cream cheese, softened

3/4 cup granulated sugar (for the cheesecake filling)

2 large eggs

1/2 cup sour cream

1/2 cup pumpkin puree (for the cheesecake layer)

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt (for the cheesecake filling)

1/2 cup pumpkin puree (for the swirl)

2 tablespoons granulated sugar (for the swirl)

1/2 teaspoon pumpkin pie spice (for the swirl)

How to Make this

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1. Preheat your oven to 350°F and prepare a baking pan by lining it with parchment paper or greasing it well.

2. In a bowl, mix together 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, 5 tablespoons melted unsalted butter, and 1/4 teaspoon salt until well combined. Then press this mixture evenly into the bottom of your pan.

3. In a separate large bowl, beat 16 ounces softened cream cheese with 3/4 cup granulated sugar until its nice and smooth.

4. Add in 2 large eggs, 1/2 cup sour cream, 1/2 cup pumpkin puree (for the cheesecake layer), 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt to the cream cheese mixture. Mix until everything is just combined.

5. Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.

6. In another small bowl, combine 1/2 cup pumpkin puree (for the swirl), 2 tablespoons granulated sugar, and 1/2 teaspoon pumpkin pie spice.

7. Drop spoonfuls of this pumpkin mixture on top of the cheesecake layer then use a knife to gently swirl it around to create a marbled effect.

8. Bake the bars in the preheated oven for about 25-30 minutes, or until the edges are set but the center still jiggles a bit.

9. Once done, take the pan out of the oven and allow it to cool completely at room temperature.

10. After cooling, chill the bars in the refrigerator for at least 3 hours before cutting them into squares and serving. Enjoy!

Equipment Needed

1. Oven – you need it set to 350°F so the bars can bake properly.
2. Baking pan – choose one you can line with parchment paper or grease well for easy removal.
3. Mixing bowls – you’ll need at least three: one for the graham cracker crust, another big one for the cream cheese mixture, and a small one for the pumpkin swirl.
4. Measuring cups and spoons – these are essential for getting the right amounts of every ingredient.
5. Electric mixer or whisk – use this to beat the cream cheese with sugar until it’s smooth and creamy.
6. Spatula – this helps you smooth out the cheesecake layer in the pan.
7. Knife – use it to create that marbled effect by gently swirling the pumpkin mixture into the cheesecake layer.

FAQ

Q: Can I use a different kind of crust instead of graham crackers?

A: Sure, you can try using digestive biscuits or even gingersnaps if you like a spicier twist to your bars.

Q: Do I really need unsalted butter?

A: It is best to use unsalted butter since it gives you better control over the saltiness of the dish. Using salted butter might alter the flavor a bit.

Q: Can I substitute sour cream with something else?

A: Yeah, you can substitute sour cream with Greek yogurt. Just make sure its plain so it doesn't throw off the taste.

Q: How do I create a perfect pumpkin swirl in the cheesecake?

A: A neat tip is to spoon the extra pumpkin mixture on top of the cheesecake layer and then gently swirl it with a knife. Don't overdo it though or you might mix the layers too much.

Q: What should I do if the cheesecake is a bit runny when it comes out of the oven?

A: Let it cool completely and then chill it in the fridge for at least 4 hours or overnight. This will help it firm up before cutting.

Pumpkin Cheesecake Bars Recipe Substitutions and Variations

If you can’t find graham cracker crumbs, try digestive biscuit crumbs instead they work real well for the crust
Neufchatel cheese is a pretty good substitution for cream cheese if you want a tangier flavor and a bit less fat
Plain Greek yogurt can replace sour cream which still gives that creamy texture but might be a bit thicker
You can also swap pumpkin puree with butternut squash puree which gives a similar color and sweetness

Pro Tips

1. Make sure your cream cheese is totally softened before you mix it with the sugar. If it’s a bit cold or lumpy, you might end up with a curdled batter which can affect the texture of your final bars.

2. When mixin up your cheesecake filling, stop as soon as all the ingredients are combined. Overmixing can make the batter too airy and cause cracks or a weird texture after baking.

3. Be extra gentle when creating the pumpkin swirl. Use a butterknife to drag through the cream layer slowly so you dont mix it all in. A light, swirling motion gives you the marbled look that makes these bars pop.

4. Chill your bars long enough before cutting ’em up. Even if it seems like they’re set after coming out of the oven, really giving them at least 3 hours in the fridge makes them way easier to slice and improves the overall flavor.