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Pumpkin Cheesecake Bars with Smoked Paprika

Pumpkin Cheesecake Bars are layered desserts with a spiced pumpkin filling set atop a crunchy graham cracker crust. The filling is baked until smooth and slightly puffed, then cooled to develop a creamy, firm texture with a hint of smoky paprika that adds depth to the autumnal flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 1/2 cups pure pumpkin puree
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika adds depth

Equipment

  • 9x13 inch baking dish
  • Mixing bowls

Method
 

  1. Combine graham cracker crumbs and sugar in a bowl, then stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a prepared baking dish to create a firm crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden, then let cool slightly.
  2. In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Add sugar and continue to blend until well combined and fluffy.
  3. Add the sour cream and mix just until incorporated, then beat in the eggs one at a time, blending well after each addition.
  4. Fold in the pumpkin puree, cinnamon, nutmeg, and smoked paprika, mixing gently until the filling is smooth and uniform in color and aroma. The mixture should be thick but pourable.
  5. Pour the pumpkin cheesecake filling over the cooled crust, spreading it out evenly with a spatula. Tap the dish gently on the counter to settle the filling and remove air bubbles.
  6. Bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center slightly jiggles when shaken gently. The top may turn a light golden hue.
  7. Allow the bars to cool completely in the baking dish on a wire rack, then refrigerate for at least 2 hours or until thoroughly chilled and firm.
  8. Slice into squares using a sharp knife, wiping the blade clean after each cut for clean edges. Serve chilled for the best texture and flavor.

Notes

For an extra smoky flavor, lightly sprinkle smoked paprika on top before serving. These bars can be stored in the refrigerator for up to 3 days.