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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are layered desserts featuring a spiced graham cracker crust topped with a creamy pumpkin-flavored cheesecake filling. The bars have a smooth, rich texture with a subtly spiced and autumnal appearance, perfect for fall gatherings or holiday celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for crust
  • 1/4 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted for crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 1/2 cup sour cream for filling
  • 1/4 cup all-purpose flour for filling
  • 1 tsp cinnamon for filling
  • 1 tsp vanilla extract for filling
  • 3/4 cup canned pumpkin pure pumpkin
  • 2 large eggs beaten

Equipment

  • 16x8 inch baking pan
  • Mixing bowls

Method
 

  1. Combine graham cracker crumbs and sugar in a mixing bowl, then pour in melted butter and mix until the crumbs are evenly coated and hold together when pressed.
  2. Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even crust layer. Bake at 350°F (175°C) for 10 minutes to set the crust, then remove and let it cool slightly.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, with no lumps remaining. This helps create a silky cheesecake layer.
  4. Add sugar to the cream cheese and blend well until the mixture is light and fluffy, with a slight increase in volume.
  5. Stir in sour cream, vanilla extract, and cinnamon, blending until combined and fragrant with a warm aroma.
  6. In a separate small bowl, whisk the pumpkin and eggs together until smooth and slightly foamy. Then fold this mixture gently into the cream cheese batter to incorporate the pumpkin flavor evenly.
  7. Pour the pumpkin cheesecake filling over the cooled crust, spreading evenly with a spatula to fill all corners of the pan.
  8. Bake at 350°F (175°C) for 35-45 minutes, until the center is just set but still slightly jiggly when gently shaken.
  9. Remove from oven and let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or until chilled and firm.
  10. Use a sharp knife to cut into squares, revealing the layered crust and creamy pumpkin filling with a swirl of cinnamon on top, ready to serve.

Notes

For best results, refrigerate the bars overnight to let flavors meld and texture set fully.