Pumpkin Cheesecake Bars
Delicious and creamy pumpkin cheesecake bars that combine the richness of cheesecake with the warmth of pumpkin, perfect for any occasion.
Ingredients
For the Crust
- 2 cups graham crumbs For a crunchy base
- 1/2 cup butter, melted Adds richness
- 2 tablespoons brown sugar For added sweetness
- 1/2 teaspoon cinnamon Warm spice flavor
For the Filling
- 3/4 cup brown sugar For depth of sweetness
- 1 cup granulated sugar For sweetness
- 1 tablespoon pumpkin pie spice For warm flavor complexity
- 1 tablespoon cornstarch To stabilize filling
- 24 oz cream cheese, softened Adds creamy texture
- 2 cups pumpkin puree For moisture and flavor
- 1/4 cup sour cream, room temperature Adds tanginess
- 2 teaspoons vanilla extract Enhances flavor
- 3 large eggs, room temperature Binds the filling
Instructions
Preparation
- Preheat your oven to 325°F. Line a 9x13 inch glass baking pan with aluminum foil for easy removal and lightly grease the foil.
- Combine graham crumbs, melted butter, brown sugar, and cinnamon for the crust in a medium bowl. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes until set.
Making the Filling
- In a medium bowl, mix together the sugars, pumpkin pie spice, and cornstarch.
- In a large bowl, beat softened cream cheese until smooth. Gradually mix in the sugar mixture, sour cream, pumpkin puree, and vanilla extract until well combined.
- Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing.
- Pour the filling into the baked crust and spread evenly.
Baking
- Bake for 40-45 minutes. Look for a slight wobble in the center of the cheesecake to know when it's done.
- Turn off the oven and leave the door ajar. Allow the bars to cool in the oven for about 30 minutes.
Cooling and Serving
- Cool to room temperature before refrigerating for at least 4 hours.
- Lift the bars out using the foil edges and cut them into squares or rectangles. Serve with whipped cream if desired.
Notes
Pro tips include ensuring cream cheese is softened, gently mixing eggs, and pressing the crust firmly. Caution against using cold cream cheese, overmixing eggs, and skipping chilling time to avoid cracks.