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Easy Creamy Pumpkin Cheesecake Bars Recipe

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These creamy pumpkin cheesecake bars with a buttery graham cracker crust are the perfect fall dessert. They’re quick to make, incredibly silky, and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • Pinch of salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar (for filling)
  • 1/4 cup brown sugar, packed
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/4 cup sour cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine 2 cups graham cracker crumbs, 1/4 cup granulated sugar, and a pinch of salt. Pour in 1/2 cup melted unsalted butter and stir until every crumb is moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add the sugars: Add 3/4 cup granulated sugar and 1/4 cup packed brown sugar. Beat on medium speed until combined, about 1 minute. Scrape the bowl again.
  5. Mix in the pumpkin and wet ingredients: Add 1 cup pumpkin puree, 1/4 cup sour cream, and 1 teaspoon vanilla extract. Beat on low speed until just combined.
  6. Add the eggs: Add 2 room-temperature eggs, one at a time, beating on low speed after each addition until just combined.
  7. Add the dry ingredients: Sprinkle 2 teaspoons pumpkin pie spice and 1 tablespoon cornstarch over the batter. Beat on low speed until just incorporated. Scrape the bowl to ensure even mixing.
  8. Pour and spread: Pour the filling over the pre-baked crust. Use a spatula to spread it evenly to the edges. Gently tap the pan on the counter to release any air bubbles.
  9. Bake: Bake at 325°F (160°C) for 35-40 minutes. The edges should look set and slightly puffed, but the center will still jiggle slightly when shaken.
  10. Cool completely: Let the bars cool on a wire rack at room temperature for about 1 hour. Then transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  11. Slice and serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 16 squares using a sharp knife. Wipe the knife clean between cuts for clean edges.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the batter to avoid cracks. The center should jiggle slightly when done. Chill for at least 4 hours, preferably overnight, for best results. Use a hot knife for clean slices.

Nutrition

Keywords: pumpkin cheesecake bars, pumpkin dessert, fall dessert, cheesecake bars, graham cracker crust, easy pumpkin recipe

Find it online: https://merrymorsel.com/easy-creamy-pumpkin-cheesecake-bars-recipe/