Pumpkin Cheesecake Bars

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These Pumpkin Cheesecake Bars are the ultimate Fall dessert! Made with a cinnamon graham cracker crust, a creamy vanilla cheesecake filling and topped with perfectly spiced pumpkin cheesecake.

Prep Time20

Cook Time3

Chill Time8

Total Time11 20

Course: Dessert

Cuisine: American, Bars

Keyword: pumpkin cheesecake bars

Servings: large bars

Calories: 541kcal

Author: Jill

Ingredients

Graham Cracker Crust

18 sheets graham crackers finely crushed
8 Tablespoon unsalted butter melted
1/3 cup brown sugar
1 teaspoon ground cinnamon
pinch of salt

Cheesecake Filling

24 ounces cream cheese room temperature
1 cup granulated sugar
1/2 cup sour cream
2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon salt

Pumpkin Cheesecake Layer

8 ounces cream cheese room temperature
15 ounces pumpkin puree
1/3 cup brown sugar packed
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 large egg
1/4 cup heavy cream
1 Tablespoon cornstarch

Instructions

Make the Crust

Heat oven to 350°F (163°C). Line a 9×9-inch pan with parchment paper, leaving an overhang. Set aside.
In a food processor, pulse graham crackers, brown sugar, and cinnamon until they form fine crumbs. Pour melted butter over the crumbs and pulse until it’s well incorporated and resembles wet sand. Press crumbs evenly and firmly into the prepared pan. Bake for 10 minutes. Set aside to cool while making the cheesecake filling.

Make the Cheesecake Filling

In a large bowl, mix the cream cheese and sugar until smooth. Add in the sour cream, vanilla, eggs and salt until just combined.
Pour batter evenly over the cooled crust. To achieve clean layers, freeze for 1 hour to allow the cheesecake to firm up.

Make the Pumpkin Cheesecake

In a large bowl, combine cream cheese and sugar until smooth. Add pumpkin puree, brown sugar, spices and egg. Mix on until just combined.
In a separate bowl, whisk the cream and cornstarch together until smooth. Add cream and cornstarch slurry to the pumpkin mixture and whisk until combined. Gently pour the pumpkin batter over the cheesecake layer. Spread the batter out with an offset spatula until it’s even.

Bake

Place the 9x9 pan into a larger pan, such as a roasting pan. Fill with about 1” of water. Carefully place into the preheated oven. The waterbath will prevent the cheesecake from cracking.
Bake at 350°F for 75 minutes. Lower the temperature to 300 and continue baking for another 75 minutes. The center of the cheesecake bars will have a slight jiggle. Leave the bars in the oven, turn the oven off, and crack the door open with a kitchen towel. Let cheesecake bars rest in the oven for 1 hour.
Remove and cool completely at room temperature. Refrigerate at least 8 hours, preferably overnight. Slice and serve with whipped cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make sure to use 100% pumpkin puree and not pumpkin pie filling. They are not the same.
You can use gingerbread cookie dough when in season.

Nutrition