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Creamy Pumpkin Pie Cheesecake Bars with Easy Graham Crust

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These creamy pumpkin pie cheesecake bars with graham crust have the rich, spiced soul of pumpkin pie and the silky, tangy heart of cheesecake, all held together by a buttery graham cracker crust that crumbles just right. No water bath and no fussy crust crimping needed.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a medium bowl, combine 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ¼ teaspoon salt. Pour in ½ cup melted butter and stir until every crumb is moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
  3. In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add ½ cup granulated sugar and beat for another minute until light and fluffy. Add 2 room-temperature eggs one at a time, beating on low after each just until combined. Mix in 1 teaspoon vanilla extract and ¼ cup sour cream on low speed until just combined. Set aside about ½ cup of this cheesecake mixture in a small bowl.
  4. In a separate medium bowl, whisk together 1 cup pumpkin puree, ¼ cup granulated sugar, and ¼ cup packed light brown sugar until smooth. Add 1 room-temperature egg and whisk until fully incorporated. Stir in 1½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon vanilla extract.
  5. Pour the remaining cheesecake batter (the larger portion) over the cooled crust. Spread it evenly. Carefully spoon the pumpkin mixture over the cheesecake layer and spread gently to the edges. Drop spoonfuls of the reserved cheesecake batter on top of the pumpkin layer. Use a knife or toothpick to swirl them together gently.
  6. Bake at 325°F (163°C) for 40-45 minutes. The edges should look set and slightly puffed, but the center should still jiggle slightly. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour.
  7. Remove the pan from the oven and let it cool completely on a wire rack, about another hour. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Use a sharp chef’s knife to cut clean slices, wiping the blade between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake batter once eggs are added. The center should jiggle slightly when done. Cool slowly in the oven with the door cracked to prevent cracking. For clean slices, use a hot knife and wipe between cuts. Bars taste even better the next day.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin pie cheesecake, fall dessert, graham crust, no water bath cheesecake, Thanksgiving dessert

Find it online: https://spoonmira.com/creamy-pumpkin-pie-cheesecake-bars-with-easy-graham-crust/