Description
These Pumpkin Spice Cheesecake Bars combine the creamy richness of classic cheesecake with the warm, cozy flavors of pumpkin and pumpkin pie spice. With a buttery graham cracker crust and a luscious pumpkin-spiced filling, these bars are perfect for fall gatherings or holiday desserts. Swirled with a touch of sweetened sour cream, they offer a delightful balance of texture and flavor that’s sure to impress.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
Sour Cream Swirl
- 1/2 cup sour cream
- 2 tablespoons granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the cheesecake bars after baking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake the crust for 8 to 10 minutes, then remove from oven and set aside to cool slightly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the granulated sugar and continue to beat until fully incorporated. Add the pumpkin puree, eggs one at a time, vanilla extract, and pumpkin pie spice, beating well after each addition until the mixture is smooth and uniform.
- Assemble the Bars: Pour the pumpkin cheesecake filling evenly over the pre-baked graham cracker crust. Use a spatula to smooth out the top for an even surface.
- Create the Sour Cream Swirl: In a small bowl, mix together the sour cream and 2 tablespoons of granulated sugar until combined. Drop spoonfuls of this mixture over the cheesecake filling. Using a knife or toothpick, gently swirl the sour cream into the filling to create a marbled effect.
- Bake the Bars: Place the pan in the oven and bake for 40 to 45 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. This ensures a creamy texture once cooled.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 1 hour. After cooling, refrigerate the bars for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Once chilled, lift the bars out of the pan using the parchment paper edges. Slice into 18 bars and serve chilled for the best texture and taste.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor balance.
- The slight jiggle in the center after baking means the texture will be creamy once cooled — do not overbake.
- For easy slicing, run a sharp knife under hot water and wipe dry before cutting.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- For extra flavor, sprinkle a little cinnamon or nutmeg on top before serving if desired.
