Easy Pumpkin Cheesecake Bars
Creamy cheesecake meets spiced pumpkin on a buttery graham crust. These swirl bars cut clean and travel well.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup graham cracker crumbs
- 0.25 cup white sugar for crust
- 7 tbsp unsalted butter melted
- 0.13 tsp fine salt for crust
- 20 oz cream cheese softened
- 0.75 cup granulated sugar for filling
- 0.5 cup sour cream
- 6 fl oz liquid whole eggs about 3 large eggs
- 1.5 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 cup pumpkin puree plain, not pie mix
- 0.25 cup brown sugar packed
- 1.75 tsp pumpkin pie spice
- 0.5 tsp ground cinnamon optional
- 0.25 tsp fine salt for pumpkin layer
Instructions
Preparation Steps
- Heat oven to 325°F. Line a 9×13-inch pan with parchment and lightly grease.
- Stir graham crumbs, white sugar, salt, and melted butter until evenly moistened.
- Press crumbs firmly into pan. Bake 8 minutes. Cool 5 minutes.
- Beat cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
- Mix in flour, sour cream, and vanilla. Scrape bowl well.
- Blend in liquid eggs on low just until combined. Do not overmix.
- Reserve 1½ cups batter. Stir pumpkin, brown sugar, spices, and salt into reserved batter.
- Spread plain cheesecake batter over the warm crust in an even layer.
- Spoon pumpkin batter on top. Swirl gently with a knife for a marbled look.
- Bake 35–40 minutes until edges are set and center wobbles slightly.
- Cool completely, then chill at least 3 hours before slicing into bars.
Notes
Try a gingersnap crust for extra spice, or add chopped toasted pecans on top for crunch. Serve chilled with lightly sweetened whipped cream. Store covered in the fridge up to 5 days, or freeze bars up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Cheesecake Bars flavors. All ingredient ratios and instructions are independently developed.