thepioneerwoman
Pumpkin Spice Cheesecake Bars
This recipe for pumpkin bars with a cheesecake filling and graham cracker crust tastes like fall. Made with tangy cream cheese, sour cream, and pumpkin puree.
👥 12 Servings⏱️ Prep & Cook: 7h 15m⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●oven
- ●measuring cup
- ●bowl
- ●knife
📝 Preparation Steps
1
For the crust: Preheat the oven to 350˚F. Spray a 9-by-13-inch baking pan with cooking spray. Pulse the pecans and graham crackers in a food processor to make fine crumbs. Add the sugar and salt and pulse to combine. Drizzle in the melted butter and process until combined.
Cooking spray
2
Press the crumb mixture into the prepared pan using the bottom of a measuring cup or glass to make an even layer. Bake the crust until lightly browned, 8 to ⏱️ 10 minutes. Let cool completely on a rack, about ⏱️ 30 minutes. Reduce the oven temperature to 325˚F.
3
For the cheesecake: Combine the cream cheese, sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment and beat on medium-high speed until smooth and combined, about ⏱️ 1 minute. Beat in the sour cream, then beat in the eggs, one at a time, until just combined, scraping the bowl as needed. Be careful not to overmix; too much air in the batter can cause the bars to crack.
cream cheese, at room temperature4 (8-ounce) packageslarge eggs, at room temperature4
4
Pour 4 cups of the batter into the cooled crust and spread it flat. Transfer to the freezer for ⏱️ 10 minutes. Stir the pumpkin puree and pumpkin pie spice into the remaining batter. Carefully dollop on top of the chilled cheesecake layer and spread to cover.
5
Bake until the bars are just set in the center (the cheesecake will still jiggle slightly), about ⏱️ 40 minutes. Turn off the oven, prop open the door a few inches, and let the bars cool for ⏱️ 15 minutes. Transfer to a rack, run a thin knife around the edge of the pan and let cool to room temperature, about 1½ hours. Cover and refrigerate at least ⏱️ 4 hours and up to overnight. Serve with whipped cream.
Whipped cream, for serving
Nutrition Facts
calories
638 Calories
fat Content
46 g
fiber Content
2 g
sugar Content
37 g
sodium Content
455 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
171 mg
carbohydrate Content
48 g
saturated Fat Content
23 g
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