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Best Easy Pumpkin Pie Cheesecake Bars Recipe

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These Easy Pumpkin Pie Cheesecake Bars combine creamy cheesecake and spiced pumpkin in a simple, no-fuss dessert. With a crunchy graham cracker crust and distinct layers, they’re perfect for fall gatherings or cozy weekends.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • ¼ cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon cinnamon (for crust, optional)
  • 16 ounces cream cheese (two 8-ounce blocks), softened to room temperature
  • ½ cup granulated sugar (for cheesecake layer)
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup granulated sugar (for pumpkin layer)
  • ¼ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 2 tablespoons heavy cream
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon (for pumpkin layer)
  • 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 opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and ½ teaspoon cinnamon. Pour in melted butter and stir until all crumbs are moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the cheesecake layer: In a large bowl, beat softened cream cheese with ½ cup sugar until smooth and creamy. Add vanilla and beat until combined. Add eggs one at a time, mixing on low speed after each just until incorporated. Fold in sour cream gently with a spatula. Set aside.
  4. Make the pumpkin layer: In a separate bowl, whisk together pumpkin puree, ¼ cup granulated sugar, and ¼ cup brown sugar until smooth. Add egg, heavy cream, pumpkin pie spice, cinnamon, and salt. Whisk until fully combined.
  5. Layer the batters: Pour cheesecake mixture over pre-baked crust and spread evenly. Carefully spoon pumpkin mixture over cheesecake layer, spreading gently with the back of a spoon without mixing the layers.
  6. Bake for 40-45 minutes. Edges should be set and slightly puffed, but center will still jiggle slightly. If top browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool completely on a wire rack for 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
  8. Once fully chilled, use parchment overhang to lift the entire block out of the pan. Slice into 16 squares with a sharp knife, wiping clean between each slice.

Notes

Room temperature ingredients are crucial for smooth batter. Don’t overmix cheesecake batter to avoid cracks. Chill overnight for best texture and clean slices. For clean cuts, use a hot knife wiped clean between slices.

Nutrition

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

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