Pumpkin Cheesecake Bars Recipe
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- Step 2: Create the Crust: In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
- Step 3: Mix the Cheesecake Base: In a large bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
- Step 4: Prepare the Pumpkin Layer: Remove 1 1/2 cups of the plain cheesecake batter and set it aside. To the remaining batter in the large bowl, stir in the pumpkin puree and the pumpkin pie spice until the color is uniform and the spices are well distributed.
- Step 5: Layer and Swirl: Spread the pumpkin batter over the baked crust. Drop spoonfuls of the reserved plain cheesecake batter over the top. Use a knife or a skewer to gently swirl the two batters together to create a marble effect.
- Step 6: Bake and Cool: Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let the pan cool completely on a wire rack. Once at room temperature, refrigerate for at least 4 hours, or preferably overnight, before slicing into bars.