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Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath! Includes a how-to video!
Prep Time
25 mins
Cook Time
25 mins
Additional Time
6 hrs
Total Time
7 hrs 10 mins
Servings: 16 servings
Calories: 315 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
Graham Cracker Crust
- 1 ½ 1 ½ cups Graham cracker crumbs
- 2 2 Tablespoons granulated sugar
- 1 1 Tablespoon brown sugar firmly packed
- 7 7 Tablespoons salted butter melted
Cheesecake
- 24 24 oz cream cheese softened
- ¾ ¾ cup granulated sugar
- ¼ ¼ cup light brown sugar firmly packed
- ½ ½ cup sour cream
- 1 1 teaspoon vanilla extract
- 3 3 large eggs lightly beaten
Pumpkin Cheesecake
- ⅔ ⅔ cup canned pumpkin
- 1 ½ 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).
Cup of Yum
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 covered in the refrigerator or in an airtight container for up to 5 days.
- You may also freeze (after chilling the bars in the refrigerator for at least 6 hours first) tightly wrapped in an airtight container for several months.
- This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.
Nutrition Information
Serving
1serving
Calories
315kcal
(16%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
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%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 315
% 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.