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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are baked in a graham cracker crust and feature a creamy, spiced pumpkin filling. The dessert has a smooth, dense texture with a vibrant orange hue, combining the richness of cheesecake with warm fall flavors. The bars are sliced into squares and have a firm, yet tender consistency when served.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs for the crust
  • 1/2 cup unsalted butter melted, for the crust
  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/2 cup pumpkin puree unsweetened
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup sour cream sour cream

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • Baking sheet

Method
 

  1. Combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a parchment-lined 9x13-inch baking pan to form the crust. Bake at 350°F (175°C) for 8-10 minutes until set and fragrant, then set aside to cool.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sugar and continue to beat until combined and fluffy, roughly another 2 minutes.
  3. Stir in the pumpkin puree, ground cinnamon, nutmeg, cloves, and salt until well incorporated, creating a vibrant orange, spiced mixture with a smooth texture.
  4. One at a time, beat in the eggs, mixing well after each addition. The filling should become thick and slightly fluffy, with a rich aroma of spices.
  5. Gently fold in the sour cream using a spatula until just combined, smoothing the mixture for an even, creamy batter.
  6. Pour the pumpkin filling over the cooled crust and spread evenly with a spatula. Tap the pan gently on the counter to release any air bubbles and ensure a smooth surface.
  7. Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the edges are set and a toothpick inserted in the center comes out clean. The filling will be slightly puffed and start to crack at the surface.
  8. Remove from oven and allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 2 hours or until thoroughly chilled and set.
  9. Use a sharp knife to cut into squares and serve chilled. The bars should be firm, smooth, and with a slight jiggle in the center, ready to enjoy.

Notes

Ensure cream cheese is softened for smooth mixing. Chill the bars well to guarantee clean slices and optimal texture. Optional garnish: a light dusting of cinnamon or whipped cream.