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Pumpkin Cheesecake Bars

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A cozy, seasonal dessert combining a buttery graham cracker crust, a smooth spiced pumpkin layer, and a creamy cheesecake swirl. Perfect for family gatherings and easy to make ahead.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (150g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons melted unsalted butter (85g)
  • 1 ½ cups canned pumpkin puree (340g)
  • ¾ cup granulated sugar (150g)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg (pumpkin layer)
  • 8 ounces cream cheese, room temperature (225g)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon vanilla extract
  • 1 large egg (cheesecake swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil with an overhang, or grease the pan generously.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until evenly coated. Press firmly into the bottom of the prepared pan. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sugar, cinnamon, ginger, nutmeg, salt, and egg until smooth and well combined.
  4. Using an electric mixer, beat cream cheese until smooth and creamy. Add sugar, vanilla extract, and egg, then beat until fully incorporated and slightly fluffy.
  5. Pour the pumpkin mixture evenly over the crust and smooth the top. Dollop spoonfuls of the cheesecake mixture over the pumpkin layer. Swirl gently with a butter knife or skewer in a figure-eight pattern.
  6. Bake for 40 to 45 minutes until edges are set and center jiggles slightly but is not liquidy. Avoid opening the oven before 30 minutes.
  7. Let bars cool completely at room temperature, then refrigerate for at least 2 hours or overnight to set and meld flavors.
  8. Use the parchment or foil overhang to lift bars from the pan. Slice into squares with a sharp knife, wiping clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese to avoid lumps. Chill bars for at least 2 hours for easier slicing and better flavor. Avoid over-swizzling the cheesecake layer to keep the swirl pattern pretty. Use pure pumpkin puree, not pumpkin pie filling. If using glass pan, add a few extra minutes to baking time.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, easy pumpkin recipe, cheesecake swirl, graham cracker crust

Find it online: https://evabakery.com/pumpkin-cheesecake-bars-recipe-easy-homemade-dessert-your-family-will-crave/