Description
Delightfully rich and creamy Pumpkin Cheesecake Bars featuring a buttery graham cracker crust layered with classic cheesecake and pumpkin-spiced cheesecake swirls. Perfectly baked to a smooth and luscious texture, chilled for hours to set before serving. An ideal fall dessert combining festive pumpkin flavors with traditional cheesecake decadence.
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 Swirl
- ⅔ cup (168 g) canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Prepare Crust: Preheat your oven to 325°F (160°C) and line a 9×9″ (22x22cm) baking pan with parchment paper to prevent sticking and make slicing easier. In a mixing bowl, combine graham cracker crumbs with granulated and brown sugars, then add the melted butter. Stir until the mixture resembles wet sand. Press the crust mixture evenly across the bottom of the prepared pan. Set aside without baking.
- Make Cheesecake Batter: In a large bowl, beat softened cream cheese with granulated and brown sugar on medium speed using an electric mixer until the mixture is completely smooth and lump-free. Add sour cream and vanilla extract, stirring until fully combined. Incorporate eggs one at a time, mixing on low speed just until combined; scrape the bowl sides and bottom between additions to ensure uniform batter.
- Prepare Pumpkin Swirl: Scoop about 1 ½ cups of the cheesecake batter into a separate bowl. Mix in the canned pumpkin and pumpkin spice until evenly blended.
- Assemble and Bake: Alternate spooning dollops of the plain cheesecake batter and pumpkin-spiced batter over the crust in the pan. Use a knife to gently swirl the two mixtures together creating a marbled effect. Bake in the preheated oven at 325°F (160°C) for 40 to 45 minutes, or until the cheesecake is mostly set with a slightly jiggly center. Note: Baking time may vary if using glass or ceramic pans, so begin checking at 45 minutes.
- Cool and Chill: Allow the baked bars to cool to room temperature, then transfer to the refrigerator. Chill for at least 6 hours, preferably overnight, to allow the cheesecake to fully set for clean slicing and optimal flavor.
Notes
- Storing: Keep the bars covered in the refrigerator or in an airtight container for up to 5 days for best freshness.
- Freezing: After chilling, bars can be tightly wrapped in an airtight container and frozen for several months.
- Baking Pan Type: The recipe was developed using a 9×9 metal pan. If substituting with glass or ceramic pans, expect longer baking times and start checking doneness at 45 minutes.
Nutrition
- Serving Size: 1 bar (1/16th of recipe)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 85 mg
