Pumpkin Cheesecake Bars
Pumpkin cheesecake bars with creamy layers, spiced pumpkin topping, and a buttery crust-your ultimate fall dessert is here.
Equipment
- 9x13-inch baking pan
- Parchment paper
- Medium mixing bowl (for crust)
- Large mixing bowl (for cheesecake filling)
- Electric mixer or whisk (for beating cream cheese)
- Spatula (for spreading layers)
- Measuring cups and spoons
- Wire cooling rack
- Refrigerator
- Oven
- Knife (for slicing bars)
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- Whipped cream
- Sprinkle of cinnamon
Instructions
- Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, combine 🍪 graham cracker crumbs, 🧈 melted butter, and 🍬 sugar. Press the mixture firmly into the bottom of the pan to form a crust. Bake for 8-10 minutes, then set aside to cool slightly.
- In a large mixing bowl, beat 🧀 cream cheese and 🍬 sugar until smooth and creamy. Add 🥚 eggs one at a time, mixing well after each addition. Stir in 🥛 sour cream and 🥄 vanilla extract until fully incorporated.
- Divide the batter in half. To one half, add 🎃 pumpkin puree, 🍂 cinnamon, 🍂 nutmeg, 🍂 cloves, and 🍂 ginger. Spread the plain cheesecake mixture over the crust, then carefully spread the pumpkin layer on top for a beautiful two-tone effect.
- Bake for 40-45 minutes, or until the center is just set. Allow to cool to room temperature, then refrigerate for at least 3 hours before slicing. Top with 🍦 whipped cream and a sprinkle of 🍂 cinnamon before serving, if desired.
