Description
Indulge in the perfect fall treat with our delicious Pumpkin Cheesecake Bars recipe. Learn how to make these creamy, spiced bars that will satisfy your sweet cravings!
Ingredients
- – 15 whole rectangular graham crackers (200 g)
- – 1/4 cup (60 ml) granulated sugar
- – 8 tablespoons (120 g) unsalted butter, melted
- – 1-1/4 cups (300 g) pumpkin puree
- – 1-1/2 teaspoons (3 ml) pumpkin pie spice
- – 1-1/2 teaspoons (3 ml) ground cinnamon
- – 1 tablespoon (8 g) all-purpose flour
- – Three 8-oz (680 g) packages cream cheese, full fat, at room temperature
- – 1-2/3 cups (335 g) granulated sugar
- – 1-1/2 teaspoons (3 ml) pure vanilla extract
- – 1/2 cup (120 ml) full-fat sour cream
- – 1/8 teaspoon (1 ml) salt
- – 3 large eggs, at room temperature
Instructions
- Heat your oven to 350°F. Cover a 9×13 baking dish with foil and lightly coat it with grease. A metal dish is recommended, though a glass one is also suitable, but might require additional baking time.
- Crush the graham crackers into fine crumbs using a food processor. You should end up with just over two cups of crumbs. In another bowl, mix these crumbs with sugar and melted butter until they are well combined. Firmly press this mixture into the bottom of your prepared dish, flattening it evenly using the back of a measuring cup.
- Bake this crust for 10 to 15 minutes until it starts to turn a golden color and smells fragrant. Let it cool slightly on a wire rack while you prepare the filling.
- In a big bowl, blend the pumpkin puree, spices, and flour together and set this mixture aside.
- In another large bowl, use a hand mixer or a stand mixer with a paddle attachment to beat the cream cheese and sugar until they are smooth. Add in the vanilla, sour cream, and salt, mixing until everything is combined, and scrape down the sides of the bowl as needed. Mix in the eggs, one by one, ensuring to scrape the sides of the bowl as needed, stopping the mixer once the last egg is fully blended in.
- Take 1-½ cups of the cream cheese mixture and combine it with the pumpkin mixture you set aside earlier. Stir until well mixed.
- Spoon the cream cheese filling and pumpkin filling alternately over the crust. Use a sharp knife to swirl the two mixtures together, making figure eights. Be cautious not to cut down into the crust.
- Bake in the oven’s center for 35 to 45 minutes, until the middle has a slight wobble but the edges are firm. Place the dish on a wire rack to cool completely, then move it to the refrigerator to chill for several hours.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth and creamy filling.
- Use full-fat sour cream to enhance the richness and decadence of the flavor.
- Gently swirl the cream cheese and pumpkin fillings for a visually appealing marbled effect.
