Pumpkin Cheesecake Bars
User Reviews
5.0
12 reviews
Excellent
Pumpkin Cheesecake Bars
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Embrace Fall flavors with these Pumpkin Cheesecake Bars! Indulge in creamy, spiced goodness on top of a buttery graham cracker crust.
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Ingredients
Graham Cracker Crust
- 2 cups Graham cracker crumbs
- 1/2 cup butter melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened (3 blocks)
- 1 1/3 cup sugar
- 1/3 cup sour cream room temperature
- 2 teaspoons vanilla extract
- pinch of salt
- 3 eggs room temperature
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
Graham Cracker Crust
- Preheat oven to 350. Line a 9x13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.
- Press mixture into the baking dish. Bake for 10 minutes.
Cheesecake Filling
- Adjust oven temperature to 325. In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.
- Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.
- Take 1-1 1/2 cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.
- Pour the plain cheesecake mixture over the graham cracker crust.
- Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.
- Using a toothpick or a knife, swirl the two mixtures together. Don't let the knife go so deep that it hits the crust.
- Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.
- Slice and serve. Top with a little whipped cream if desired.
Notes
- If you don't want to swirl the layers, then pop the pan in the freezer for about 15 minutes after adding the plain cheesecake layer. Then, gently spread the pumpkin cheesecake mixture over the top.
- You can use cinnamon graham crackers instead of adding the cinnamon to the crust mixture.
- For easy cutting and serving, take the whole slab of bars out of the pan and place them on a cutting board. Cut with a wet warm knife.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
98mg
(33%)
Sodium
280mg
(12%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
3421IU
(68%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 98mg | 33% |
| Sodium | 280mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 3421IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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