Rich Pumpkin Cheesecake Bars
Delightful bars that combine creamy cheesecake and the warm spices of pumpkin, topped with a buttery graham cracker crust.
Ingredients
For the crust
- 15 whole whole rectangular graham crackers
- 1/4 cup white sugar
- 8 tbsp unsalted butter, melted
For the cheesecake filling
- 1 1/4 cups canned pumpkin purée
- 1 1/2 tsp pumpkin pie spice blend
- 1 1/2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 3 packages cream cheese, full fat, 8 oz each (room temperature)
- 1 2/3 cups white sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup sour cream, full fat
- 1/8 tsp salt
- 3 large eggs, at room temperature
Instructions
Prepare the crust
- Preheat your oven to 325°F (163°C).
- Crush graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.
- Mix in 1/4 cup of white sugar and melted butter until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9x13 inch baking dish, ensuring it is evenly spread.
- Bake the crust for about 10 minutes.
Prepare the filling
- In a mixing bowl, combine room temperature cream cheese and 1 2/3 cups white sugar. Beat until smooth and creamy.
- Add pure vanilla extract, sour cream, and salt. Beat until thoroughly incorporated.
- In another bowl, whisk together canned pumpkin purée, pumpkin pie spice blend, ground cinnamon, and all-purpose flour.
- Gradually mix the pumpkin mixture into the cream cheese mixture until fully combined.
- Add eggs one at a time, mixing on low speed after each addition until just combined.
Bake the bars
- Pour the filling over the pre-baked graham cracker crust and smooth with a spatula.
- Bake in the oven for 45 to 55 minutes or until edges are set and center has a slight jiggle.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, preferably overnight.
Serve
- Cut into squares and garnish with whipped cream if desired.
Notes
Ensure all ingredients are at room temperature for better incorporation. Avoid overmixing after adding eggs to prevent cracks. Consider using a water bath while baking to maintain moisture.