Made with a sweet graham cracker crust and topped with a luscious and creamy cheesecake and pumpkin filling, these pumpkin cheesecake bars are a lighter and fluffier cheesecake version of my popular pumpkin pie bars!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Cool + Chill Time: 8 hourshours45 minutesminutes
Total Time: 9 hourshours45 minutesminutes
Servings: 18
Ingredients
Crust
2cupsfinely crushed graham crackers(18 full sheets or 2 packs)
⅓cupgranulated sugar
½cup (1 stick)salted butter, melted
Cheesecake Filling
3(8-ounce) packagescream cheese, at room temperature
In a medium bowl, stir together the graham crackers, sugar, and butter until well combined.
In the bottom of a 9x13-inch baking dish, firmly press the crumb mixture evenly using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides.
Bake 8 to 10 minutes, or until golden brown. Remove from oven and reduce temperature to 325°F.
Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on low speed until smooth.
Add 1 egg at a time, thoroughly mixing before adding the next. Scrape the sides of the bowl after each addition. Mix in the sour cream and vanilla until smooth and free of any lumps.
In a medium bowl, whisk together the pumpkin, flour, pumpkin spice, and cinnamon until smooth. Whisk in 1 cup of the cheesecake batter until combined.
Into the crust, add spoonfuls, alternating between each, of cheesecake and pumpkin filling. Bake 40 to 45 minutes, or until the center appears to be set. There may be some minor cracking around the edges of the bars, don't worry.
Let cool completely on a wire rack before chilling in the fridge at least 8 hours before serving.
Cut into squares and top with desired toppings.
Notes
Cutting the bars: Get a bowl of very hot water. Dip a sharp knife into it for a few seconds before wiping clean on a tea towel. Slice the cheesecake. Clean knife and repeat hot water between cuts.Freezer: Wrap cut slices well in a layer of plastic wrap and then a layer of foil. Place in the freezer up to 1 month. Thaw overnight in the refrigerator, or set out at room temperature about 2 hours.Storage: Tightly cover the pan and store in the refrigerator up to 5 days. Or keep the cut bars in an airtight container in the refrigerator up to 5 days.