Description
These Creamy Pumpkin Cheesecake Bars combine a buttery graham cracker crust with a rich and silky pumpkin-infused cream cheese filling, spiced perfectly with cinnamon and pumpkin pie spice. Baked until just set for a luscious texture, these bars make a festive and indulgent treat perfect for autumn gatherings or holiday celebrations.
Ingredients
Scale
Crust
- 15 whole rectangular graham crackers
- 50 grams granulated sugar
- 113 grams unsalted butter, melted
Filling
- 310 grams pumpkin puree
- 1.5 teaspoons pumpkin pie spice
- 1.5 teaspoons ground cinnamon
- 8 grams all-purpose flour
- 3 packages (227 grams each) full-fat cream cheese, room temperature
- 334 grams granulated sugar
- 1.5 teaspoons pure vanilla extract
- 120 grams full-fat sour cream
- 0.5 grams salt
- 3 large eggs, room temperature
Instructions
- Preheat and prepare pan: Preheat your oven to 175°C (350°F). Line a 23×33 cm (9×13 inch) baking pan with foil, then lightly grease the foil surface to prevent sticking.
- Make the crust: Crush the graham crackers finely into crumbs. Mix them with granulated sugar and melted butter until the mixture has a wet sand-like texture. Press the mixture evenly into the bottom of the prepared pan to form the crust layer.
- Beat cream cheese: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy using a mixer. Gradually add in the sugar while continuing to beat to integrate fully.
- Combine filling ingredients: Add pumpkin puree, pumpkin pie spice, ground cinnamon, all-purpose flour, vanilla extract, sour cream, salt, and eggs to the cream cheese mixture. Mix gently until just combined and the filling is smooth without overmixing.
- Assemble and spread filling: Pour the prepared filling over the graham cracker crust in the pan, spreading evenly to cover the surface.
- Bake: Place the pan in the preheated oven and bake for 50 minutes or until the center is just set but still slightly jiggly to maintain creaminess. Avoid overbaking to ensure a soft texture.
- Cool and chill: Allow the cheesecake bars to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set before slicing.
- Serve: Once chilled and firm, slice into 16 equal bars and serve chilled. Enjoy your creamy pumpkin cheesecake bars!
Notes
- Ensure cream cheese and eggs are at room temperature to help create a smooth, lump-free filling.
- Do not overbake; the center should be slightly jiggly when done for optimal creamy texture.
- Use foil to line the pan to make removing the bars easier after chilling.
- For easier slicing, chill the bars overnight.
- Store leftovers refrigerated in an airtight container for up to 4 days.
