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Perfect Pumpkin Cheesecake Bars: Easy Fall Dessert

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These perfect pumpkin cheesecake bars are everything you want in a fall dessert. They are easy enough for a random Tuesday, but impressive enough for a holiday table, with a buttery graham cracker crust, creamy cheesecake layer, and spiced pumpkin swirl.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 12 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8 baking pan with parchment paper, leaving a two-inch overhang on two opposite sides.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour the melted butter over the mixture and stir with a fork until every crumb is coated. Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy, about 2 minutes. Scrape down the sides. Add the egg and vanilla extract, then beat on low speed until just combined. Fold in the sour cream gently.
  4. Make the Pumpkin Layer: In a separate medium bowl, whisk together the pumpkin puree, brown sugar, egg, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
  5. Assemble the Layers: Pour the cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon the pumpkin mixture over the cheesecake layer in dollops. Use a butter knife or skewer to swirl the pumpkin into the cheesecake in figure-eight motions.
  6. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly. Remove from oven and let cool on a wire rack for 1 hour at room temperature.
  7. Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Slice and Serve: Lift the bars out of the pan using the parchment handles. Place on a cutting board and use a sharp knife to slice into 16 squares. Wipe the knife clean between cuts. Serve cold or at room temperature.

Notes

Do not overmix the cheesecake batter to avoid cracks. Use room temperature ingredients for best texture. Press the crust firmly. Watch baking time closely; center should jiggle slightly. Let bars cool completely before chilling. For clean slices, use a hot knife and wipe between cuts.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, easy pumpkin recipe, cheesecake bars, pumpkin dessert, graham cracker crust, Thanksgiving dessert

Find it online: https://prismtaste.com/perfect-pumpkin-cheesecake-bars-easy-fall-dessert/