Description
These Pumpkin Cheesecake Heaven Bars offer a delightful combination of creamy cheesecake and spiced pumpkin, all on a buttery graham cracker crust. They are simple to prepare and perfect for any autumn gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar, firmly packed
- 7 tablespoons salted butter, melted
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- ⅔ cup canned pumpkin
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Press mixture firmly and evenly into the bottom of a parchment-lined 9×13-inch baking pan to form the crust.
- In a large bowl, beat softened cream cheese and sugar until completely smooth and creamy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Scoop out about 1 ½ cups of the plain cheesecake batter into a separate bowl. Whisk in the canned pumpkin puree, pumpkin pie spice, and a pinch of salt until fully incorporated.
- Pour the remaining plain cheesecake batter over the prepared crust and spread it evenly. Carefully dollop the pumpkin cheesecake batter over the top. Use a knife or skewer to gently swirl the two batters together for a marbled effect.
- Bake for 35-45 minutes. The edges should be set, but the center will still have a slight jiggle.
- Turn off the oven and crack the door open, letting the bars cool inside for about an hour.
- Transfer the pan to a wire rack to cool completely.
- Once at room temperature, cover the pan and refrigerate the bars for at least 4 hours, or preferably overnight.
- Use the parchment paper to lift the bars out of the pan. Slice into even bars.
Notes
- For best results, chill the bars overnight to allow flavors to meld and the texture to firm up.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Always use 100% pure pumpkin puree, not pumpkin pie filling.
- Do not overmix the cheesecake batter after adding the eggs.
- Ensure cream cheese is at room temperature for a smooth filling.
- Use a 9×13-inch baking dish to prevent overflow.
- Partially bake the crust with weights to prevent puffing.
- Bake until the edges are set and the center has a slight jiggle.
- Chill the bars completely before cutting for clean slices.
- Adjust spices gradually to avoid overpowering the pumpkin flavor.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 385
- Sugar: 25g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg