Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars come together easily and are great for any holiday celebration or when you just need something to indulge in.

Cut them into squares and serve on the dessert buffet or pack them into school lunches. Either way, no one will be able to resist their rich, creamy flavor and texture.

Pumpkin Swirl Cheesecake Bars Ingredients + Tips

(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)

For the base:

• Graham cracker sheets | I used graham cracker sheets in this recipe and processed them into crumbs. You can also buy ready-made graham cracker crumbs, which can be found in the baking aisle of most grocery stores.
• Granulated sugar | Granulated white sugar is added to sweeten up the crust slightly.
• Butter | Butter binds the crust together. I prefer to use unsalted butter, but you could easily use salted butter if that’s all you had on hand.

For the filling:

• Cream cheese | I used one block of softened cream cheese. Don’t use cream cheese spread; use brick-style cream cheese. I recommend full, but low fat works too. Don’t use fat-free cream cheese.
• Granulated sugar | This cheesecake is sweetened with a touch of white sugar.
• Vanilla | I prefer to use real vanilla extract, but imitation works as well.
• Sour cream | Sour cream adds a nice richness to the cream cheese mixture. You can also use low-fat sour cream or even yogurt.
• Eggs | Any kind of eggs will work in this recipe; white, brown, free range. I use large eggs in my baking.
• Salt | A pinch of salt enhances the flavor.
• Pumpkin puree | Pure pumpkin puree gives this cheesecake recipe its flavor. Make sure not to buy pumpkin pie filling.
• Spices | These bars use a combination of fall spices: cloves, ground ginger, and nutmeg.
• All-purpose flour| Pantry staple all-purpose flour is added to the cream cheese mixture.

How To Make Pumpkin Cheesecake Bars

1.Preheat the oven and line a baking pan with parchment paper.
Set aside.

2.Crush or process graham crackers into fine crumbs and mix in the sugar and then the butter. Press the cookie crumbs into the prepared pan.

3.Bake at 350 F for ten minutes.
Remove from the oven and set aside.

4.Meanwhile, beat cream cheese and sugar together until smooth. Add vanilla and sour cream, and continue beating until fully incorporated. Add eggs and salt, and beat once again until smooth and fully incorporated.

5.In a separate bowl, combine pumpkin puree, spices, and flour. Add ¾ cup of cream cheese mixture and stir well.

6.Pour the remaining cream cheese mixture onto the baked graham cracker crust.

7.Dot with pumpkin mixture, and, using a butter knife or toothpick, swirl the two mixtures together, being careful not to disturb the crust underneath.

8.Bake the pumpkin cheesecake until the edges are set, but the center is still slightly jiggly.

9.Remove from oven and place on a wire rack to cool completely, then chill for several hours before slicing.