Pumpkin Cheesecake Bars
Pumpkin Cheesecake bars are filled with pumpkin pie and creamy cheesecake filling on top of a graham cracker crust.
Servings: 16
Calories: 321kcal
Ingredients
Crust
- 15 cinnamon graham crackers
- 3 Tablespoons granulated sugar
- ½ cup (1 stick) salted butter melted
Pumpkin Cheesecake
- 1 cup of a (15 ounce) can of pumpkin puree
- 1½ teaspoons pumpkin pie spice
- 24 ounces (3 8-ounce) packages of cream cheese softened
- 1 cup confectioners sugar heaping
- ⅓ cup sour cream room temperature
- 1½ teaspoons vanilla
- 3 large eggs room temperature
- whipped topping optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9×13 inch pan with cooking spray or line it with parchment paper. Set aside.
- Using a food processor, pulse graham crackers for 30 seconds or until well crushed.15 cinnamon graham crackers
- Add in the sugar, and drizzle melted butter. Pulse again until thoroughly combined; it should be the consistency of wet sand.3 Tablespoons granulated sugar, ½ cup (1 stick) salted butter
- Press the graham cracker mixture into the bottom of your prepared pan using slightly damp fingers or the bottom of a measuring cup.
- Cover with plastic wrap and place the prepared crust in the freezer.
- In a small bowl, combine pumpkin puree and pumpkin pie spice. Set aside.1 cup of a (15 ounce) can of pumpkin puree, 1½ teaspoons pumpkin pie spice
- In a medium bowl, using a hand or stand mixer, beat the cream cheese and sugar on medium speed until well combined, smooth, and creamy—about 2 minutes.24 ounces (3 8-ounce) packages of cream cheese, 1 cup confectioners sugar
- Reduce the mixer speed to low and add sour cream and vanilla. Mix just until combined.⅓ cup sour cream, 1½ teaspoons vanilla
- Beat in the eggs, just until incorporated. Cheesecake should look smooth and glossy.3 large eggs
- Remove half of the cheesecake batter and mix in the prepared bowl with the pumpkin puree and pumpkin spice until combined. Set aside.
- Remove your crust from the freezer. Pour carefully onto your crust by using alternating large spoonfuls of the pumpkin cheesecake and plain cheesecake mixture.
- Using a knife, swirl both together, careful not to cut too deeply into the crust.
- Bake for 35-40 minutes or until the sides are set, and the center is wobbly.
- Allow the cheesecake to cool completely before setting in the fridge for 5 hours, preferably overnight.
- To serve, using a piping bag and tip, pipe whipped topping in swirls, optional.
- Cut into desired slices and serve chilled. Enjoy.whipped topping
Notes
Storage:
- To Store: Store your cooled pumpkin cheesecake bars in the refrigerator for up to five days.
- To Freeze: To freeze, wrap them tightly in plastic wrap, then place them in an airtight container or freezer bag for up to 2-3 months.
- Be sure to use pumpkin puree and not pumpkin pie mix. The pumpkin pie mix is presweetened and will alter the taste of your cheesecake.
- It is important that the cream cheese, sour cream, and eggs are at room temperature before making the cheesecake filling. This will help ensure a smooth filling.
- For best results, use full fat cream cheese and sour cream for this recipe. Low-fat alternatives can have stabilizers in them that might affect the texture.
- If you do not have a food processor, you can either buy graham cracker crumbs at the grocery store ready made or you can place the graham crackers in a ziploc bag and crush them with a rolling pin.
Nutrition
Calories: 321kcal | Carbohydrates: 24g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 280mg | Potassium: 132mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg