Pumpkin Cheesecake Bars
These creamy pumpkin cheesecake bars have a buttery graham cracker crust, real pumpkin, and warm fall spices. An easy make-ahead Thanksgiving dessert.
Ingredients
For The Crust
- 2 cups finely crushed graham cracker crumbs
- ¼ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter melted
For The Filling
- 3 8-oz full-fat block cream cheese blocks softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar or dark brown sugar
- 1 cup pure pumpkin purée
- ½ cup full-fat sour cream room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 3 large eggs room temperature
Optional Toppings
- 1½ cups whipped cream
- Ground cinnamon
- Salted caramel sauce
- Chopped toasted pecans
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch metal baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the uncovered areas of the pan.
- Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a medium bowl.
- Pour in the melted butter and stir until the crumbs are evenly moistened.
- Transfer the mixture to the prepared pan. Press it into a tight, even layer with the bottom of a measuring cup.
- Bake the crust for 8 to 10 minutes. Remove it from the oven and reduce the temperature to 325°F.
- Beat the softened cream cheese in a large bowl on medium-low speed until smooth. Scrape the sides and bottom of the bowl.
- Add the granulated sugar and brown sugar. Mix on low speed until creamy.
- Add the pumpkin purée, sour cream, flour, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix on low until evenly combined.
- Add the eggs one at a time, mixing just until each egg disappears into the filling. Scrape the bowl as needed. Do not overmix.
- Pour the filling over the warm crust and spread it into an even layer. Tap the pan gently on the counter to release large air bubbles.
- Bake for 45 to 55 minutes. The edges should look set, while the center should have a slight wobble.
- Turn off the oven, crack the door, and leave the cheesecake inside for 20 minutes.
- Transfer the pan to a wire rack and cool completely at room temperature.
- Cover the pan and refrigerate for at least 6 hours or overnight.
- Lift the chilled cheesecake out of the pan using the parchment paper.
- Cut into 24 bars with a large sharp knife, cleaning the blade between each cut.
- Add whipped cream, cinnamon, caramel, or pecans before serving, if desired.
Notes
Recipe Notes
- Use block-style cream cheese, not whipped cream cheese.
- Bring the cream cheese, sour cream, and eggs to room temperature.
- Use 100% pure pumpkin rather than pumpkin pie filling.
- Do not beat the filling on high speed.
- The bars will continue setting as they cool.
- Chill overnight when possible for the cleanest cuts.
- Store covered in the refrigerator for up to five days.
- Freeze undecorated bars for up to three months.
Nutrition Information
The following nutrition information is an estimate for one of 24 bars without optional toppings:- Calories: 278
- Total fat: 19g
- Saturated fat: 11g
- Cholesterol: 76mg
- Sodium: 224mg
- Total carbohydrates: 24g
- Dietary fiber: 1g
- Total sugars: 18g
- Protein: 4g