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Creamy Pumpkin Cheesecake Bars

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These creamy pumpkin cheesecake bars feature a buttery graham cracker crust, a silky pumpkin filling, and an optional tangy sour cream topping. They are the perfect easy fall dessert for gatherings or cozy nights in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • ⅛ teaspoon salt
  • 16 ounces cream cheese, softened (450g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup brown sugar, packed (50g)
  • 1 cup pumpkin puree (245g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract (10ml)
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup sour cream (240g) (optional topping)
  • 2 tablespoons powdered sugar (15g) (optional topping)
  • ½ teaspoon vanilla extract (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides.
  4. Add ¾ cup granulated sugar and ¼ cup packed brown sugar. Beat on medium speed until light and fluffy, about 2 more minutes. Scrape the bowl again.
  5. Add pumpkin puree and beat on low until just combined. Add eggs one at a time, beating on low after each addition. Do not overmix. Add vanilla, pumpkin pie spice, cinnamon, and salt. Mix on low until just combined.
  6. Pour filling over pre-baked crust and spread evenly. Tap pan gently on counter to release air bubbles. Bake for 35-40 minutes, until edges are set but center still jiggles slightly. If top browns too quickly, tent with foil for last 10 minutes.
  7. Optional: While bars bake, whisk together sour cream, powdered sugar, and vanilla. When bars come out of oven, let cool 10 minutes, then spread sour cream mixture over top. Return to oven and bake 5 more minutes.
  8. Let bars cool completely on a wire rack, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
  9. Use parchment handles to lift bars out of pan. Cut into 16 squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overbeat after adding eggs to prevent cracks. The bars need at least 4 hours of chilling to set properly. For a water bath, wrap pan in foil and place in a larger pan with hot water halfway up the sides.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe

Find it online: https://bitesienna.com/creamy-pumpkin-cheesecake-bars-easy-fall-dessert-recipe/