These decadent Pumpkin Cheesecake Bars have a buttery graham cracker crust and a layer of rich, creamy swirled pumpkin pie cheesecake! Perfect for the fall season and Thanksgiving.
Ingredients differ if making the "no-bake" version. Scroll down to "notes" to see what you'll need!
3cupsgraham cracker crumbs
½cupunsalted butter
16ozcream cheese (2 blocks) softened to room temperature
½cupsour cream
1cupgranulated sugar
2largeeggs
1teaspoonsalt
1cuppumpkin puree
2 ½teaspoonpumpkin pie spice
Instructions
See no bake instructions below if you prefer that instead!
Preheat your oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray and set aside.
In a medium sized mixing bowl, melt the butter in the microwave and combine it with the graham cracker crumbs until it forms a wet, sandy mixture. Spread the graham cracker mixture evenly into the bottom of the 9x13 pan and press it down firmly to form a crust. Set the dish aside.
In a large mixing bowl, use a hand mixer to whip the cream cheese until smooth.
Now, mix in the sour cream and granulated sugar until they are fully incorporated.
Then, add the eggs to the cream cheese mixture and mix once more until is smooth and the eggs are fully combined. Pour 3/4 of the cheesecake mixture over the graham cracker crust.
To the remaining cheesecake mixture, add the salt, pumpkin puree and pumpkin pie spice and mix it until combined.
Dollop spoonfuls of the pumpkin cheesecake mixture all over the top of the plain cheesecake mixture. Use a butter knife to swirl the two mixtures together.
Next, bake the cheesecake for 35-40 minutes or until the center is only slightly jiggly.
Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven. Then, put it in the fridge and allow it to cool for 1 1/2 hours.
Finally, cut the cooled cheesecake into squares, serve and enjoy!
Notes
For a No Bake Version of Pumpkin Bars:You can use the same crumb + butter crust and make a no bake filling.Here's How: To make an easy fluffy filling, whisk 1 small box of pumpkin spice-flavored instant pudding into 1 cup of cold milk and then fold in 1 small tub ofCool Whip or 8oz. of the storebought cheesecake filling for a creamy dreamy no bake pumpkin dessert. Sprinkle the top with pumpkin pie spice and refrigerate until you are ready to serve.More Notes:
Use the bottom of a glass to press the graham cracker crumb mixture into the baking dish to form a firm, sturdy crust.
I like to use a plastic knife to cut these cheesecake bars into squares. (For some reason, it doesn't seem to stick to the cheesecake filling so much!) If you use a regular knife, wipe it clean after every cut to keep the edges of the bars neat.
Allowing the cheesecake to cool in the oven before moving the dish to the fridge helps minimize cracks forming in the top of the cheesecake.
Store these cheesecake bars in an airtight container in the refrigerator for up to 5 days.