Pumpkin Cream Cheese Bars
User Reviews
5
Pumpkin Cream Cheese Bars
Description
This recipe begins with a simple crust made from graham cracker crumbs, brown sugar, and melted butter pressed into a pan and baked briefly. The filling consists of two mixtures: a cream cheese base mixed with sugar, vanilla, and eggs, and a pumpkin base with pumpkin puree and spices like cinnamon and pumpkin pie spice. These layers are gently swirled to create a marbled effect rather than being fully combined.
Baking at 350°F allows the filling to set with a creamy texture without overcooking. The crust remains firm, providing a contrast to the smooth filling. Swirling the layers produces a decorative pattern that enhances the presentation.
The bars should be cut soon after cooling using a hot knife for clean slices. Using room temperature cream cheese and avoiding overmixing prevents air pockets that can cause rising and cracking. Allowing the bars to cool completely before refrigeration helps maintain texture and avoid condensation issues.
Ingredients
Crust
- 12 full sheets graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup butter melted, unsalted
Cheesecake
- 4 - 8 ounce cream cheese at room temperature, full fat
- 1.5 cups white sugar
- 2 teaspoons vanilla extract
- 4 large egg
- 15 ounces pumpkin not pumpkin pie filling, puree
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Start by making the crust.
- Preheat the oven to 350ºF. Line a 9 x 13 baking dish with parchment paper. Leave a little extra on the ends so that you can pull the bars out of the pan.
- In a medium sized mixing bowl, combine the graham cracker crumbs and brown sugar. Mix together until thoroughly combined.
- Pour in the melted butter. Mix together until it begins to stick together and form a dough.
- Take the crust mix and press it into the bottom of the 9x13 parchment lined dish. You want to press it into an even layer across the bottom.
- Bake the crust for 8 minutes.
- Remove from the oven and set it aside to cool.
- In a large mixing bowl or the bowl of a stand mixer, begin making the cheesecake layer. Add the cream cheese, sugar, salt, and vanilla to the bowl.
- Using either the stand mixer or an electric hand mixer, blend the cheesecake mix on low just until it is smooth. Don't overmix.
- Once smooth, add in the eggs and one at a time. Beat the eggs in just until it is combined before adding the next egg.
- Remove 1/3 of the mixture from the bowl and place it in a separate bowl. Set that separate bowl aside.
- To the large mixing bowl, add the pumpkin, cinnamon, and pumpkin pie spice. Mix until just combined.
- Pour the pumpkin mixture over the graham cracker crust.
- Gently pour the reserved cheesecake mixture over the top. Careful not to mix the two layers.
- With a toothpick or kabob skewer, gently swirl the cheesecake mix into the pumpkin mix. Careful not to overmix. You want it to be a swirl, not fully mixed together.
- Place the baking dish in the oven and bake for 55-60 minutes or until the cheesecake is set.
- Remove the cheesecake from the oven and allow it to cool completely to room temperature.
- Place the baking dish in the refrigerator for 1-2 hours before slicing. Be sure it's at room temperature first.
- Once cooled, remove from the refrigerator and pull the cheesecake out by the parchment paper overhand.
- Cut the cheesecake into bars. You need to do this immediately after removing it from the refrigerator with a hot knife. The best way to do this is to run the knife under hot water, wipe off the water, and make your cut. Run the knife under hot water between each cut.
- Serve them as is or topped with whipped cream.
Notes
- Line the pan with parchment paper, leaving extra overhang to lift the bars out for easier slicing.
- Swirl the cream cheese and pumpkin layers gently to create a marbled look without fully blending them.
- Use room temperature cream cheese for a smooth, creamy filling and avoid overmixing to prevent cracks.
- Cut the bars immediately after cooling with a heated knife for clean cuts.
- Do not refrigerate before bars are completely cooled to avoid condensation and cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 42mg | 2% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 5871IU | 117% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
