Description
These Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, fall spices, rich cream cheese, and real pumpkin puree. They are a decadent crowd pleaser!
Ingredients
Units
Scale
For the crust:
- 8 Whole graham cracker sheets
- 2 Tablespoons granulated sugar
- 1/4 cup butter, melted
For the filling:
- 1 8oz package of cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/3 cup sour cream
- 2 eggs
- Pinch of salt
- 2/3 cup pumpkin puree
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons all-purpose flour
Instructions
- Preheat oven to 350º and line an 8×8 baking pan with parchment paper. Set aside.
- Crush or process graham crackers into fine crumbs
- Mix in sugar, and then butter
- Press into prepared pan, and bake for 10 minutes, until the crust is just beginning to brown
- Meanwhile, Beat cream cheese and ⅔ cups of sugar together until smooth
- Add vanilla and sour cream, and continue beating until fully incorporated
- Add eggs and salt, and beat until once again, smooth, and fully incorporated
- In a separate bowl, combine pumpkin puree, spices, and flour
- Add ¾ cup of cream cheese mixture, and stir well
- When crust is done, remove from oven, and pour in remaining cream cheese mixture
- Dot with pumpkin mixture, and, using a butter knife or toothpick, swirl the two mixtures together, being careful not to disturb the crust underneath
- Bake in center of oven for 30-35 minutes, until the edges are set, but the center is still slightly jiggly
- Remove from oven and place on wire rack to cool completely, then chill for several hours before slicing
Nutrition
- Serving Size: 1/12 of recipe
Keywords: pumpkin cheesecake bars, pumpkin swirl cheesecake bars, pumpkin cheescake bars recipe