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Creamy Pumpkin Cheesecake Bars with Easy Graham Cracker Crust

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These Creamy Pumpkin Cheesecake Bars with Graham Cracker Crust combine a tangy cheesecake layer with a spiced pumpkin layer on a buttery crust. They’re a crowd-pleasing fall dessert that’s make-ahead friendly and requires no water bath.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 14–16 full sheets, crushed finely)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream, room temperature
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the two long sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour melted butter over the mixture and stir with a fork until all crumbs are evenly moistened. Press 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 mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add 1/2 cup sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low speed after each addition just until incorporated. Add vanilla and sour cream, then mix on low until just combined. Pour over the warm crust and spread evenly.
  4. Make the pumpkin layer: In another large bowl, whisk together pumpkin puree, 1/2 cup granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking gently after each addition. Pour in evaporated milk, pumpkin pie spice, and 1/2 teaspoon salt. Whisk until fully combined and glossy.
  5. Gently pour the pumpkin mixture over the cheesecake layer and spread evenly. For a marbled effect, gently swirl with a butter knife.
  6. Bake at 350°F for 45-50 minutes, until edges are set and center jiggles slightly. Cool completely on a wire rack (1-2 hours), then refrigerate for at least 4 hours or overnight.
  7. Once fully chilled, use parchment paper handles to lift the bars out of the pan. Cut into squares (6 rows by 4 rows for 24 bars) using a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth texture. Don’t overmix the cheesecake batter to avoid cracks. Press the crust firmly. The center should jiggle slightly when done. Chill for at least 4 hours, preferably overnight, for clean slices and best flavor. Use a hot knife for cleanest cuts.

Nutrition

Keywords: pumpkin cheesecake bars, graham cracker crust, fall dessert, pumpkin dessert, cheesecake bars, Thanksgiving dessert

Find it online: https://fizzlefork.com/creamy-pumpkin-cheesecake-bars-with-easy-graham-cracker-crust/