Description
These Pumpkin Spice Cheesecake Bars are the perfect fall dessert — featuring a buttery graham cracker crust, velvety pumpkin spice cheesecake filling, and a tangy sour cream swirl. Serve chilled for a refreshing bite or gently warmed for a cozy experience. Great for make-ahead holiday treats or anytime autumn cravings.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
24 ounces cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/2 cup sour cream
2 tablespoons sugar
Instructions
1. Preheat oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper.
2. In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the pan to form the crust. Bake for 8–10 minutes, then set aside.
3. In a large mixing bowl, beat softened cream cheese until smooth. Add sugar, then pumpkin puree, eggs one at a time, vanilla extract, and pumpkin pie spice. Beat until smooth and fully combined.
4. Pour the cheesecake mixture over the crust and smooth the top.
5. In a small bowl, mix sour cream with sugar. Drop spoonfuls onto the cheesecake and swirl gently with a knife or toothpick.
6. Bake for 40–45 minutes or until edges are set and center is slightly jiggly.
7. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
8. Lift from the pan using parchment, slice into bars, and serve chilled.
Notes
Make sure cream cheese is softened to avoid lumps in the filling.
Use canned pumpkin puree, not pie filling, to control sweetness and spice.
Chill overnight for best flavor and easiest slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pumpkin bars, cheesecake bars, fall dessert