Pumpkin Cheesecake Bars
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Additional Time
6 hrs
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Total Time
7 hrs 10 mins
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Servings
16 servings
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Calories
315 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Cheesecake Bars
Description
The crust consists of graham cracker crumbs combined with granulated and brown sugars, mixed thoroughly with melted salted butter, and pressed evenly into the bottom of a pan. This foundation bakes into a crisp, sweet base that complements the cheesecake topping.
The cheesecake filling is made by blending softened cream cheese with sugars until smooth, then incorporating sour cream, vanilla, and beaten eggs to create a rich batter. A portion of the batter is set aside before adding pumpkin and pumpkin spice, infusing the bars with warm autumnal flavor and a subtle spice kick.
The recipe is designed for a 9x9-inch pan lined optionally with parchment to prevent cracking and aid removal. Baking time may vary if using glass or ceramic pans, and it is recommended to start checking doneness after 45 minutes. Chilling the bars in the fridge before slicing helps achieve clean pieces.
After baking and cooling, the bars should be stored covered in the refrigerator for up to five days or frozen tightly wrapped after chilling for longer storage.
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons butter melted, salted
Cheesecake
- 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 egg lightly beaten, large
Pumpkin Cheesecake
- ⅔ cup pumpkin canned
- 1 ½ teaspoons pumpkin spice
Instructions
Crust
- Preheat oven to 325F (160C) and line a 9x9" (22x22cm) baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).
- In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet).
Cheesecake
- In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.
- Add sour cream and vanilla extract and stir until combined.
- Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.
Pumpkin Cheesecake
- Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined.
- Alternate dollops of the two batters over the prepared crust then swirl with a knife. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.
Notes
- Store the bars in the refrigerator covered or in an airtight container for up to 5 days.
- Freeze after chilling at least 6 hours, tightly wrapped in an airtight container for several months.
- If using a glass or ceramic pan, baking may take longer; begin checking for doneness at 45 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 315kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 91mg | 30% |
| Sodium | 241mg | 10% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 2403IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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