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Pumpkin Cheesecake Bars

Close-up of two delicious pumpkin cheesecake bars with a creamy white swirl topping on a white plate.
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Creamy pumpkin cheesecake swirled into a spiced crust, these bars offer the perfect blend of fall flavors in an easy-to-serve format.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir until crumbs are moistened. Press mixture evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  4. In a large bowl, beat softened cream cheese and 3/4 cup sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a separate small bowl, whisk together pumpkin puree, pumpkin pie spice, and cinnamon.
  6. Pour half of the cream cheese mixture over the crust. Dollop half of the pumpkin mixture over the cream cheese layer. Swirl gently with a knife or toothpick.
  7. Pour the remaining cream cheese mixture over the pumpkin layer. Dollop the remaining pumpkin mixture on top and swirl again.
  8. Bake for 30-35 minutes, or until the edges are set and the center is mostly firm.
  9. Let the bars cool completely in the pan on a wire rack.
  10. Chill in the refrigerator for at least 2 hours, or until firm.
  11. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares.

Notes

  • For a gingersnap crust, substitute 1 1/2 cups gingersnap cookie crumbs for graham cracker crumbs.
  • Ensure your cream cheese is fully softened to avoid lumps in the cheesecake layer.
  • Chill time is crucial for clean cuts.
  • These bars can be made up to 2 days in advance and stored in the refrigerator.

Nutrition

Find it online: https://mdlatdmm.com/pumpkin-cheesecake-bars/