Print

Creamy Pumpkin Pie Cheesecake Bars: Best Easy Fall Dessert

pumpkin pie cheesecake bars - featured image
Print Recipe

These creamy pumpkin pie cheesecake bars combine a buttery shortbread crust, a velvety cream cheese layer, and a spiced pumpkin swirl for a perfect fall dessert. They’re easy to make, forgiving, and deliver clean, bakery-style slices every time.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ teaspoon salt
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • 1 cup (245g) pumpkin puree
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides. Add sugar and beat for another minute until light and fluffy. Add eggs one at a time, beating on low after each addition until just combined. Stir in vanilla extract and sour cream until smooth.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, brown sugar, and granulated sugar until smooth. Add egg and vanilla extract, whisking until fully incorporated. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Sprinkle over the pumpkin mixture and whisk until evenly distributed.
  5. Assemble the layers: Pour the cheesecake mixture over the pre-baked crust and spread into an even layer. Spoon the pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or skewer to gently swirl the two layers together in a figure-eight motion, creating distinct ribbons.
  6. Bake for 40-45 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when gently shaken. If the top browns too quickly, tent loosely with aluminum foil.
  7. Turn off the oven and crack the door open slightly. Let the bars cool in the oven for 1 hour. Then remove from the oven and cool completely on a wire rack, about 30 minutes.
  8. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. When ready to serve, lift the entire block of bars out of the pan using the parchment paper handles. Place on a cutting board and slice into even squares using a sharp knife, wiping the blade clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake batter after adding eggs. The water bath is optional; slow cooling in the oven prevents cracking. Chilling for at least 4 hours is essential for clean slices. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and butter substitute.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin dessert, cheesecake bars, pumpkin pie bars

Find it online: https://junomeals.com/creamy-pumpkin-pie-cheesecake-bars-best-easy-fall-dessert/