Description
These Creamy Pumpkin Cheesecake Bars deliver a rich, smooth pumpkin-flavored filling atop a buttery graham cracker crust. Perfectly spiced with pumpkin pie spice and cinnamon, this dessert combines the festive flavors of pumpkin with a luscious cheesecake texture. Easy to prepare and chilling to set, these bars are ideal for fall gatherings or any time a comforting seasonal treat is desired.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
Filling
- 310 grams pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 8 grams all-purpose flour
- 3 packages (227 grams each) full-fat cream cheese, room temperature
- 334 grams granulated sugar
- 1.5 teaspoons pure vanilla extract
- 120 grams full-fat sour cream
- 0.5 grams salt
- 3 large eggs, room temperature
Instructions
- Preheat oven and prepare pan: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with foil and lightly grease the foil surface to prevent sticking.
- Make the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. In a bowl, mix these crumbs with granulated sugar and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust layer.
- Beat the cream cheese: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy, ensuring no lumps remain. Gradually add the granulated sugar while continuing to beat the mixture.
- Add pumpkin and spices: To the cream cheese mixture, add pumpkin puree, pumpkin pie spice, ground cinnamon, all-purpose flour, pure vanilla extract, full-fat sour cream, salt, and eggs. Mix gently until just combined and smooth, being careful not to overmix to maintain a creamy texture.
- Assemble the cheesecake bars: Pour the pumpkin cheesecake filling over the prepared graham cracker crust and spread it evenly with a spatula to create a smooth top.
- Bake to set: Place the pan in the preheated oven and bake for approximately 50 minutes, or until the center is just set but slightly jiggly. Avoid overbaking to preserve the creamy texture of the cheesecake.
- Cool and chill: Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the cheesecake bars for at least 4 hours, or overnight, to set fully before slicing into 16 equal bars.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for a smooth filling with no lumps.
- Line the pan with foil to easily lift out the cheesecake bars for cutting and serving.
- Do not overbake; the center should be slightly jiggly when done to achieve a creamy texture.
- Use full-fat cream cheese and sour cream for the best flavor and texture.
- Store leftover bars refrigerated in an airtight container for up to 4 days.
- For a firmer texture, increase chilling time to overnight.
