Print

Perfect Pumpkin Pie Cheesecake Bars: Easy Fall Dessert

pumpkin pie cheesecake bars - featured image
Print Recipe

These Perfect Pumpkin Pie Cheesecake Bars with Graham Crust combine creamy cheesecake and spiced pumpkin on a crunchy graham cracker base. No fussy crust, no water bath, just pure fall flavor in every bite.

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 (if using unsalted butter)
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, full-fat
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • ¼ cup heavy cream
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Reserved ¼ cup pumpkin mixture for swirl (optional)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat cream cheese and ½ cup granulated sugar until smooth, about 2 minutes. Add eggs one at a time, beating on low after each addition. Mix in vanilla and sour cream until smooth. Set aside.
  4. In a separate large bowl, whisk together pumpkin puree, ⅓ cup granulated sugar, and brown sugar until smooth. Whisk in egg and egg yolk, then add heavy cream, pumpkin pie spice, cinnamon, and salt. Whisk until fully combined. Set aside about ¼ cup of this mixture for the swirl.
  5. Pour cheesecake mixture over the pre-baked crust and spread evenly. Gently spoon the pumpkin mixture over the cheesecake layer, starting from the edges and working toward the center. Spread gently to cover.
  6. Drop small spoonfuls of the reserved pumpkin mixture over the top. Use a butter knife or skewer to gently swirl the pumpkin into the cheesecake layer with a few figure-eight motions.
  7. Bake for 35-40 minutes, until edges are set and center has a slight jiggle. If browning too quickly after 25 minutes, tent loosely with foil.
  8. Remove from oven and cool completely on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Use parchment sling to lift the block out of the pan. Slice into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature with caramel sauce and whipped cream if desired.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the cheesecake batter to avoid cracks. The jiggle test is key: center should wobble like Jell-O when done. For clean slices, chill thoroughly and use a sharp knife wiped clean between cuts. Bars can be made up to 2 days ahead and taste even better after a day in the fridge.

Nutrition

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

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