Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars have a buttery graham crust, creamy cheesecake, and a pumpkin swirl. Easy to make ahead and freezer-friendly!
Servings 9 bars
Calories 329kcal
Equipment
- Electric Mixer
- Spatula or cooking spoon
- sharp knife
Ingredients
For the Graham Cracker Crust:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- Pinch of kosher salt
For the Cheesecake and Pumpkin Swirl:
- 12 ounces cream cheese softened
- ½ cup granulated sugar
- 3 tablespoons sour cream room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ⅓ cup pure pumpkin puree
- 1 ½ tablespoons packed light brown sugar
- 1 ½ teaspoons all-purpose flour
- ¾ teaspoon pumpkin pie spice
- Pinch of kosher salt
For Serving:
- Whipped cream optional garnish
Instructions
- Preheat the oven to 325°F. Lightly spray an 8x8-inch light-colored metal baking pan with nonstick cooking spray, then line it with parchment paper, leaving a little overhang on the sides for easy lifting.
- In a mixing bowl, stir together 1 ¼ cups graham cracker crumbs, 5 tablespoons melted unsalted butter, 1 tablespoon granulated sugar, and a pinch of kosher salt until evenly moistened.
- Press the graham cracker mixture firmly into the prepared pan, then bake on the center rack for 8 minutes. Remove the crust from the oven and set it aside.
- Add 12 ounces softened cream cheese and ½ cup granulated sugar to a large mixing bowl, then beat on medium speed for 1-2 minutes, until smooth and creamy.
- Add 3 tablespoons room temperature sour cream and 1 ½ teaspoons pure vanilla extract, then beat just until combined.
- Add 1 room temperature large egg and 1 room temperature large egg yolk, mixing on low speed for 10-15 seconds after each addition, just until the yellow disappears. Stop the mixer and finish gently with a rubber spatula. Do not overmix.
- Scoop ⅓ cup of the plain cheesecake batter into a medium bowl. Add ⅓ cup pure pumpkin puree, 1 ½ tablespoons packed light brown sugar, 1 ½ teaspoons all-purpose flour, ¾ teaspoon pumpkin pie spice, and a pinch of kosher salt, then stir until smooth.
- Spread about two-thirds of the plain cheesecake batter over the baked crust. Dollop the pumpkin mixture over the top, then dollop the remaining plain cheesecake batter between the pumpkin dollops.
- Use a butter knife to gently swirl the batters together, being careful not to drag the knife too deeply into the crust. Stop once the batter looks marbled.
- Bake on the center rack for 38-43 minutes, until the edges look set and only the center 2 inches has a soft wobble when the pan is gently nudged. The center should not look wet, loose, or sloshy.
- Turn the oven off, crack the oven door, and let the bars sit in the oven for 10 minutes. Transfer the pan to the counter and cool uncovered for 1 hour.
- Cover the pan without touching the surface of the bars, then refrigerate for at least 4 hours, or until fully chilled and firm.
- Lift the chilled bars out of the pan using the parchment paper, then slice into 9 bars with a sharp knife. Wipe the knife between cuts for cleaner slices.
- Top with whipped cream, if desired, then serve chilled and ENJOY!
Notes
- A light-colored metal baking pan works best for this recipe. Glass, ceramic, or porcelain dishes can cause the bars to bake more slowly and may increase the risk of cracking.
- Use full-fat block cream cheese for the smoothest, richest texture. Room temperature cream cheese, sour cream, and eggs will also help the batter mix smoothly without lumps.
- Do not overmix after adding the egg and egg yolk. Too much air in the batter can make cheesecake puff up and crack as it bakes.
- The bars are done when the edges look set, but the center 2 inches still has a gentle jiggle. They will continue to firm up as they cool and chill.
Nutrition
Calories: 329kcal | Carbohydrates: 37g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 206mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 638IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg