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Pumpkin Cheesecake Bars Recipe

American · Dessert · 65 min total

These pumpkin cheesecake bars combine a buttery graham cracker crust with a creamy cheesecake layer swirled with spiced pumpkin puree, perfect for fall gatherings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Instructions

1. Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
2. In a small bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
3. Bake crust for 10 minutes, then remove from oven and let cool slightly.
4. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Transfer 1 cup of the cheesecake mixture to a separate bowl and stir in pumpkin puree, cinnamon, nutmeg, ginger, and cloves until combined.
6. Pour the plain cheesecake mixture over the crust. Spoon the pumpkin mixture over the top in dollops. Use a knife to swirl gently.
7. Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Cool completely at room temperature, then refrigerate for at least 4 hours before cutting into bars.

Tips

• For cleaner slices, chill the bars overnight and use a sharp knife wiped clean between cuts.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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