Print

Perfect Spiced Pumpkin Cheesecake Bars: Easy Fall Dessert

pumpkin cheesecake bars - featured image
Print Recipe

These creamy, spiced pumpkin cheesecake bars feature a buttery graham cracker crust, a tangy cream cheese layer, and a perfectly balanced pumpkin layer. They’re easy to make, crowd-pleasing, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • ¼ teaspoon salt (for crust)
  • 16 ounces full-fat cream cheese, softened
  • ½ cup granulated sugar (for cream cheese layer)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar (for pumpkin layer)
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt (for pumpkin layer)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly grease the parchment.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in melted butter and stir until every crumb is moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cream cheese layer: In a large bowl, beat softened cream cheese with ½ cup granulated sugar until smooth. Add eggs one at a time, beating on low after each addition. Mix in vanilla extract and sour cream until just combined. Set aside about ¾ cup of this mixture for the swirl.
  4. Make the pumpkin layer: In a separate medium bowl, whisk together pumpkin puree, ¼ cup granulated sugar, brown sugar, 1 egg, ½ teaspoon vanilla, cinnamon, ginger, nutmeg, cloves, and ¼ teaspoon salt until smooth. Pour this mixture into the larger bowl of cream cheese mixture and fold gently until no white streaks remain.
  5. Assemble: Pour the pumpkin-cream cheese mixture over the pre-baked crust and spread evenly. Drop spoonfuls of the reserved plain cream cheese mixture on top, then gently swirl with a knife or toothpick.
  6. Bake for 35 to 40 minutes, until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes.
  7. Cool on a wire rack for 1 hour at room temperature, then refrigerate for at least 4 hours (preferably overnight).
  8. Use parchment sling to lift the slab out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Let sit at room temperature for 10 minutes before serving.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the fillings to avoid cracks. Chill time is essential for clean slices. Bars taste even better on day two.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe, Thanksgiving dessert

Find it online: https://goldensimmer.com/perfect-spiced-pumpkin-cheesecake-bars-easy-fall-dessert/