Description
Pumpkin Cheesecake Bars are a simplified, no-water-bath version of traditional pumpkin cheesecake. With a buttery graham cracker crust and a swirl of creamy pumpkin-spiced cheesecake, this dessert is perfect for fall gatherings and holiday tables.
Ingredients
- Graham Cracker Crust:
- 1½ cups (170 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar, firmly packed
- 7 tablespoons (100 g) salted butter, melted
- Cheesecake Batter:
- 24 oz (680 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- ½ cup (113 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- Pumpkin Swirl:
- ⅔ cup (168 g) canned pumpkin
- 1½ teaspoons pumpkin spice
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper for easier removal and slicing.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Set aside.
- Make the Cheesecake Batter: In a large bowl, beat softened cream cheese with granulated and brown sugar until smooth and creamy with no lumps.
- Add sour cream and vanilla extract. Mix until well combined.
- Add eggs one at a time, mixing on low speed until just combined after each addition. Scrape down the sides of the bowl as needed.
- Make the Pumpkin Swirl: Transfer about 1½ cups of cheesecake batter into a separate bowl. Add canned pumpkin and pumpkin spice. Stir until fully incorporated.
- Assemble: Alternate spoonfuls of plain and pumpkin cheesecake batter over the crust. Use a knife to gently swirl the two batters together for a marbled effect.
- Bake for 40–45 minutes or until the cheesecake is mostly set but the center is slightly jiggly.
- Let cool to room temperature in the pan, then chill in the refrigerator for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Using a metal pan is recommended for even baking; if using glass or ceramic, add 5–10 minutes to the bake time.
- Chilling overnight gives the best texture and flavor.
- Swirl gently to avoid over-mixing the two batters and preserve the marbled look.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Bars, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 315
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
