Description
These Creamy Pumpkin Cheesecake Bars combine a spiced pumpkin filling with a buttery graham cracker crust for a decadent fall dessert. Perfectly smooth and rich, these bars are baked to a delicate creamy consistency and chilled to set before serving. Ideal for Thanksgiving or autumn gatherings, they offer all the flavors of pumpkin pie in an easy-to-serve bar form.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
Filling
- 310 grams pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 8 grams all-purpose flour
- 3 packages (227 grams each) full-fat cream cheese, room temperature
- 334 grams granulated sugar
- 1.5 teaspoons pure vanilla extract
- 120 grams full-fat sour cream
- 0.5 grams salt
- 3 large eggs, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with foil and lightly grease the foil to prevent sticking.
- Make the Crust: Crush the graham crackers into fine crumbs. In a bowl, mix the crushed graham crackers with 50 grams of granulated sugar and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form a firm crust.
- Beat Cream Cheese: In a large bowl, beat the cream cheese until it becomes smooth and creamy. Gradually add 334 grams of granulated sugar to the cream cheese and continue beating until well combined.
- Add Pumpkin Filling Ingredients: Incorporate the pumpkin puree, pumpkin pie spice, ground cinnamon, flour, vanilla extract, sour cream, salt, and eggs into the cream cheese mixture. Mix until just combined and smooth, being careful not to overmix.
- Assemble the Bars: Pour the pumpkin cheesecake filling over the graham cracker crust. Spread it evenly using a spatula for a smooth surface.
- Bake: Place the pan in the preheated oven and bake for 50 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) to let the cheesecake set fully before slicing.
- Serve: Slice into 16 bars and serve chilled for the best creamy pumpkin cheesecake experience.
Notes
- Use full-fat cream cheese and sour cream for best creamy texture and flavor.
- Do not overbake; the cheesecake will firm up as it chills.
- Line the pan with foil for easy removal of bars.
- Allow bars to chill for at least 4 hours or overnight for clean slices.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
