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Best Easy Pumpkin Cheesecake Bars with Graham Crust Recipe

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These crowd-pleasing pumpkin cheesecake bars feature a buttery graham cracker crust, a silky smooth cheesecake layer, and a spiced pumpkin layer. They’re quick to make, perfect for hosting, and disappear first at every party.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, finely crushed)
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt (for crust)
  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup granulated sugar (for cheesecake layer)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1/4 cup granulated sugar (for pumpkin layer)
  • 1/4 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt (for pumpkin layer)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until every crumb is moistened. The mixture should look like wet sand and hold together when squeezed.
  3. Press the crust into the prepared pan firmly and evenly using the bottom of a measuring cup or flat glass. Bake for 10 minutes, until fragrant and lightly golden. Set aside to cool.
  4. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add 1/2 cup granulated sugar and beat until combined. Add eggs one at a time, mixing on low after each. Stir in vanilla extract and sour cream. Mix just until smooth.
  5. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, 1/4 cup granulated sugar, and 1/4 cup packed brown sugar until smooth. Add egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until fully combined.
  6. Assemble: Pour cheesecake batter over pre-baked crust and spread evenly. Spoon pumpkin mixture over cheesecake in dollops. Gently swirl with a butter knife or skewer in figure-eight motions to create ribbons.
  7. Bake for 30 to 35 minutes. Edges should be set and slightly puffed, but center should still jiggle slightly when shaken.
  8. Cool completely on a wire rack (about 1 hour), then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Slice and serve: Use parchment handles to lift the block out of the pan. Place on a cutting board and slice into 24 squares with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overbake; the center should jiggle slightly. Chill for at least 4 hours before slicing for clean cuts. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese and butter substitute.

Nutrition

Keywords: pumpkin cheesecake bars, graham cracker crust, fall dessert, easy cheesecake bars, pumpkin dessert, crowd-pleasing dessert

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