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Pumpkin Cheesecake Bars

Close-up of a layered pumpkin cheesecake bar with a graham cracker crust and creamy filling.
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Enjoy these creamy pumpkin cheesecake bars with a crisp crust, perfect for fall gatherings and holidays. They are easy to make ahead and slice cleanly.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs (about 10 full crackers), 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Pumpkin Layer: 1 (15 ounce) can pumpkin puree (not pumpkin pie filling), 1 (8 ounce) package cream cheese, softened, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
  • For the Cheesecake Layer: 1 (8 ounce) package cream cheese, softened, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool slightly.
  3. Prepare the pumpkin layer: In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the egg, pumpkin puree, pumpkin pie spice, and 1/2 teaspoon vanilla extract until well combined. Pour this mixture evenly over the baked crust.
  4. Prepare the cheesecake layer: In a separate medium bowl, beat the softened cream cheese and 1/2 cup sugar until smooth. Beat in the egg and 1 teaspoon vanilla extract until combined. Dollop spoonfuls of this cheesecake mixture over the pumpkin layer. Use a knife or skewer to gently swirl the two layers together, creating a marbled effect.
  5. Bake for 30-35 minutes, or until the edges are set and the center is mostly firm. The center may still have a slight jiggle.
  6. Let the bars cool completely in the pan on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow them to set fully.
  7. Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or bars.

Notes

  • For a gingersnap crust, substitute 1 1/2 cups of finely crushed gingersnap cookies for the graham cracker crumbs.
  • Ensure your cream cheese is fully softened for a smooth, lump-free cheesecake layer.
  • Chilling is crucial for clean cuts. If the bars are not fully set, they will be difficult to slice neatly.
  • These bars are best stored covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://devourdish.com/pumpkin-cheesecake-bars/