Smooth Pumpkin Cheesecake Bars
A creamy blend of pumpkin puree and cream cheese, these Smooth Pumpkin Cheesecake Bars capture the essence of autumn in every bite, making them a perfect dessert for any gathering.
Ingredients
Crust Ingredients
- 15 sheets rectangular sheets of graham crackers
- 1/4 cup white sugar
- 8 tablespoons unsalted butter, melted
Filling Ingredients
- 1-1/4 cups canned pumpkin puree
- 1-1/2 teaspoons pumpkin pie seasoning
- 1-1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 24 ounces full-fat cream cheese, softened
- 1-2/3 cups granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream
- 1/8 teaspoon salt
- 3 large eggs, at room temperature
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
- In a food processor, crush the graham crackers until they reach a fine crumb consistency. Combine with 1/4 cup white sugar and melted butter, mixing until well combined.
- Press the graham cracker mixture firmly into the bottom of the prepared pan to create an even layer.
Baking the Crust
- Place the crust in the preheated oven for about 8-10 minutes until lightly golden. Let it cool slightly while preparing the filling.
Making the Filling
- In a large mixing bowl, combine softened cream cheese with 1-2/3 cups granulated sugar and beat with an electric mixer until smooth and creamy.
- Add pumpkin puree, pumpkin pie seasoning, ground cinnamon, flour, vanilla extract, sour cream, and salt. Beat until well combined.
- Add the eggs one at a time, mixing well after each addition until smooth.
Assemble and Bake
- Pour the pumpkin cream cheese filling over the pre-baked crust, spreading it evenly. Bake for about 30-35 minutes until the edges are set with a slight jiggle in the center.
Cooling and Serving
- Let the bars cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
- Lift the bars from the pan using the parchment edges and slice into squares. Serve as is or topped with whipped cream and a sprinkle of cinnamon or nutmeg.
Notes
For best results, use room temperature cream cheese and eggs to ensure smooth mixing. Don't overbake to prevent cracks in the cheesecake. Chill overnight for the best flavor and texture.