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Cozy Pumpkin Pie Cheesecake Bars (Easy Fall Dessert)

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These Pumpkin Pie Cheesecake Bars combine creamy cheesecake and spiced pumpkin pie in one easy, no-water-bath dessert. Perfect for fall gatherings, they feature a buttery graham cracker crust and a silky, make-ahead filling.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt (if using unsalted butter)
  • 16 ounces full-fat cream cheese, softened (two 8-ounce blocks)
  • ½ cup granulated sugar (100g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream, at room temperature (60g)
  • 1 cup pumpkin puree (245g)
  • ¼ cup granulated sugar (50g)
  • ¼ cup light brown sugar, packed (50g)
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the cheesecake batter: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth. Add ½ cup sugar and beat until fluffy, about 2 minutes. Scrape down sides. Add eggs one at a time, beating on low just until combined. Stir in vanilla and sour cream until smooth. Set aside.
  4. Make the pumpkin batter: In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, and ¼ cup packed brown sugar until smooth. Add egg, vanilla, pumpkin pie spice, and salt. Whisk until combined.
  5. Layer the batters: Pour cheesecake batter over crust and spread evenly. Gently spoon pumpkin batter over the top, dolloping around to avoid sinking. Spread gently to edges.
  6. Optional swirl: Drag a butter knife or toothpick through the batters in a figure-eight pattern 3-4 times.
  7. Bake for 35-40 minutes. Edges should be set and slightly puffed; center should still jiggle slightly.
  8. Cool slowly: Turn off oven, crack door open, and let bars sit inside for 30 minutes. Then transfer to a wire rack and cool completely at room temperature, about 1 hour.
  9. Chill: Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Slice and serve: Use parchment overhang to lift slab out of pan. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Let all cold ingredients come to room temperature before starting. Don’t overmix the cheesecake batter to avoid cracks. The slow cooling step is crucial to prevent cracking. Bars taste even better the next day.

Nutrition

Keywords: pumpkin cheesecake bars, fall dessert, pumpkin pie, cheesecake bars, easy dessert, Thanksgiving dessert

Find it online: https://cravemila.com/cozy-pumpkin-pie-cheesecake-bars-easy-fall-dessert/