Pumpkin Cheesecake Bars
Creamy layers of tangy cheesecake and sweet pumpkin on top of a cinnamon-spiced graham cracker crust make the ultimate fall dessert. Make those perfect straight layers and a beautiful swirl on top.
Servings: 12 bars
Calories: 477kcal
Equipment
- 1 stand mixer with the paddle or electric mixer
- 1 9"x12" pan
- 1 Sheet pan for the water bath
- 1 Piping Bag optional
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers about 10 crackers
- ½ cup unsalted butter melted
- 2 teaspoons cinnamon
Cheesecake Filling
- 1 ¼ cups granulated sugar
- 4 cups cream cheese room temperature
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
Pumpkin Filling
- 15 ounces pumpkin puree 1 can
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
Instructions
- Before you begin: Preheat your oven to 325º F and place a sheet pan on the lower rack. Fill it halfway with boiling water to create a water bath. You'll bake the bars on the rack above it, not in it. Line a 9x12x2 inch pan with parchment paper, and bring the cream cheese and eggs to room temperature.
Making the Graham Cracker Crust
- Grind the graham crackers and cinnamon in a food processor to a sandy crumb.
- Add the melted butter to the crumbs and pulse until combined. The crumbs should hold their shape when you squeeze them in your hand.
- Pour the graham cracker crumbs into the prepared pan and press evenly across the bottom. Use a measuring cup to press it down firmly and an offset spatula to press the edges neatly.
- Freeze the pan for about 20 minutes to set the crust.
Making the Cheesecake Layer
- Add the cream cheese to the bowl of a stand mixer with the paddle attachment. Mix on low speed until smooth and even, about one minute, do not over-mix.
- Add the sugar, vanilla, and eggs one at a time while mixing on low until just combined.
- Pour about ¾ of the cheesecake mixture over the frozen crust and gently spread it evenly with an offset spatula.
- Reserve the rest for the pumpkin layer, and about ¼ cup for the swirl topping.
- Place the cheesecake layer into the freezer for 30-40 minutes.
Making the Pumpkin Layer
- Add the pumpkin puree, cinnamon, nutmeg, and cloves to the remaining cheesecake batter and whisk until combined.
- Evenly distribute the pumpkin cheesecake mixture on top of the frozen cheesecake layer and spread evenly with an offset spatula.
- Drizzle the remaining cheesecake mixture across the top of the pumpkin layer in horizontal lines. Gently run the tip of a skewer vertically across the drizzled lines to create a swirl pattern.
- Bake for 35-40 minutes, until the cheesecake is set around the edges and still has a slightly stiff jiggle in the center. The internal temperature should reach 150º F.
- Cool the bars on a wire rack until you can handle them, then refrigerate for about 3 hours until cold. If chilling overnight, wrap in plastic wrap to keep the top from drying out.
- Using a knife, loosen the edges of the cheesecake around the pan. Cut into evenly sized squares, cleaning the knife between cuts for a clean edge.
Video
Notes
- Pan material: Metal pans conduct heat fastest and match the times above. Glass or ceramic pans hold heat longer, so start checking a few minutes early and expect they may need a little more time in the oven. Crust troubleshooting: If your crust is stuck in the pan, gently warm the bottom of the pan to loosen it. Digital kitchen scale: The best investment you can make when you're getting started with baking is a digital kitchen scale. Weighing your ingredients helps you avoid recipe failure. Using a kitchen scale for baking is easy and gives you the best results every time. Mise en place: Measure out your ingredients ahead of time and have them ready before you start mixing, this cuts down on the chances of accidentally leaving something out. Water bath alternative: If you don't have a second oven rack, place a cooling rack in the water and set your cheesecake pan on top so it's not sitting in the water itself. You can also wrap the cheesecake pan in aluminum foil to keep water from getting inside. Make-ahead and storage: Keeps in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Once cool, press plastic wrap directly onto the surface to prevent a skin from forming. Substitutions: Swap the graham crackers for gingersnaps or any other crunchy cookie that makes a good crumb. If you already have pumpkin spice mix, use 2 teaspoons and omit the individual spices. Critical do-nots: Don't skip the water bath, it's what keeps the bake gentle and even. Don't pull the bars only when they look fully set. A slight jiggle in the center is what you want, and they firm up as they chill.
Nutrition
Serving: 1bar | Calories: 477kcal | Carbohydrates: 39g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 356mg | Potassium: 226mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6738IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg
