Dessertsbiggerbolderbaking5.0
Pumpkin Cheesecake Bars Recipe
My Pumpkin Cheesecake Bars are creamy, spiced, and swirled with fall flavor—an easy, make-ahead dessert perfect for parties and holidays!
👥 12 Servings⏱️ Prep & Cook: 5h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- pan
- oven
- whisk
- knife
📝 Preparation Steps
1
To Prepare the Crust
2
Crush the graham crackers into fine crumbs in a food processor, then transfer the crumbs to a large bowl.
3
Add the melted butter and mix until well combined.
4
Press evenly into the bottom of a 9x13 inch (23x33 cm) baking pan, then refrigerate until needed.
5
To Make the Filling and Bake
6
Preheat the oven to 350°F (180°C).
7
In a large bowl, whisk together the pumpkin puree, flour and pie spice. Set aside.
8
In the bowl of a stand mixer fitted with a paddle attachment, whip the cream cheese and sugar on medium speed until smooth.
9
Turn the mixer to low and whisk in the eggs one at a time, then stir in the sour cream, vanilla extract and salt and mix until well combined.
(8 oz/225 g) canned pumpkin puree1 cup(1.5 lb/675 g) full-fat brick-style cream cheese (, at room temperature)3 cupslarge eggs (, at room temperature)3
10
Add 1 ½ cups (12 oz/340 g) of the cream cheese mixture to the reserved pumpkin mixture and stir to combine
11
Alternate dropping dollops of the plain cream cheese filling and the pumpkin filling on the prepared crust.
12
Use a sharp knife to swirl the two mixtures together a few times in each direction, taking care not to scrape up the crust.
13
Bake for ⏱️ 35-45 minutes, or until the edges are set but the center has a slight jiggle. Place the pan on a wire rack to cool completely, then transfer to the refrigerator to chill for at least ⏱️ 4 hours before cutting into 12 squares.
14
Enjoy with a dollop of whipped cream! Store leftovers in an airtight container in the refrigerator for up to 2 days.
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