Pumpkin Pie Cheesecake Bars
These delicious Pumpkin Pie Cheesecake Bars are so creamy and much easier to make than a traditional cheesecake. A pumpkin spiced layer mixed with cheesecake overtop of a butter graham cracker crust, these cheesecake swirled pumpkin bars are going to be a hit with your family.
servings
Ingredients
For the Crust:
- 9 sheets graham crackers finely crushed
- ¼ tsp. salt
- ¼ cup granulated sugar
- 5 tbsps. unsalted butter melted
For the Pumpkin Layer:
- 1 15 oz. can pumpkin puree
- ¾ cup heavy cream
- 2 whole eggs room temperature
- ¾ cup sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin spice
For the Cheesecake Swirl:
- 1 8 oz. block cream cheese room temperature
- ½ cup sugar
- 1 whole egg room temperature
- 1 tsp. vanilla
Instructions
For the Crust:
- Preheat the oven to 350F. Line a 9 x 9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press the crumbs in the bottom of the pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
For the Pumpkin Layer:
- Turn the oven down to 325 F.
- In a medium bowl combine the pumpkin puree, heavy cream, eggs, sugar, vanilla, and pumpkin spice.
- Pour the mixture on top of the cooled graham cracker crust.
For the Cheesecake Swirl:
- In a medium bowl with a hand mixer beat the cream cheese and sugar until fully combined and smooth.
- Add the egg and vanilla and fully combine. Scrape down the sides, if needed.
- Scoop spoonfuls of the cheesecake filling on top of the pumpkin layer. Use a knife to swirl the cheesecake filling into the pumpkin filling.
- Place the pan into the oven and bake for 30-40 minutes (maybe more depending on your oven) or until only the center is slightly jiggly.
- Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until chilled.
- When cheesecake is fully chilled remove from the fridge and cut into 16 equal-sized bars.
Notes
- It’s important to have your ingredients at room temperature or your cheesecake filling won’t be smooth. Cold cream cheese, especially, will make your batter lumpy. You may end up overmixing the cheesecake layer due to it.
- Cut the bars with a hot sharp knife for the bars to come out nice and clean.
- Make sure you get pumpkin puree not pumpkin pie filling.
- Be sure to use full-fat cream cheese. Also, do not use the spreadable cream cheese in a tub, be sure to use blocks of cream cheese. The light versions will make the batter too runny and it won’t set right.
- You can quickly crush your graham crackers by pulsing it in the food processor. If you don’t want to crush the graham crackers yourself, you can purchase it pre-crushed.
- Be sure to use parchment paper so the cheesecake doesn't stick to the pan.
- Please take note of the change in temperature of the oven between baking the crust and the cheesecake! Do not forget to change the temperature.
- Pumpkin spice is a generally a blend of ground cinnamon, nutmeg, ginger, cloves, and all spice, it can be found at your local grocery’s store spice aisle.
Nutrition
Calories: 181kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 88mg | Potassium: 27mg | Fiber: 1g | Sugar: 21g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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