Description
Pumpkin Cheesecake Bars are a delightful fusion of the classic cheesecake and the seasonal favorite, pumpkin pie. This recipe offers a harmonious blend of creamy cheesecake swirled with rich pumpkin flavors, all resting on a buttery graham cracker crust. The best part? It’s made without the fuss of a water bath, ensuring a smooth baking experience even for beginners.
Ingredients
Scale
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar
- 7 Tablespoons salted butter, melted
- Cheesecake:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- Pumpkin Cheesecake:
- ⅔ cup canned pumpkin
- 1 ½ teaspoons pumpkin spice
Instructions
- Preheat the oven to 325°F (160°C) and line a 9×9-inch baking pan with parchment paper.
- For the crust, mix graham cracker crumbs, sugars, and melted butter until it resembles wet sand. Press this mixture evenly into the prepared pan.
- In a large bowl, cream together the cream cheese, granulated sugar, and brown sugar. Add sour cream and vanilla extract, mixing until smooth. Gradually add the eggs, ensuring each is well incorporated.
- Separate about 1 ½ cups of the cheesecake batter into another bowl. Mix in the pumpkin puree and pumpkin spice until well combined.
- Alternate dollops of the plain and pumpkin batters over the crust. Use a knife to create swirl patterns.
- Bake for 40-45 minutes or until the center is slightly jiggly. Allow to cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Prep Time: 20
- chill: 6h
- Cook Time: 45
- Category: baking
Keywords: Pumpkin Cheesecake Bars