Pumpkin Cheesecake Bars

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These pumpkin cheesecake bars are a easy to make recipe that has a graham cracker crust, swirled regular cheesecake batter and pumpkin cheesecake batter that is baked. Topped with whipped cream.

Prep Time40

Cook Time40

Chilling Time6

Total Time7 20

Servings: slices

Calories: 406kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 1/2 cups Graham cracker crumbs 2 packets into a fine crumb
1/4 cup Light brown sugar packed
10 TBSP Unsalted butter melted

Pumpkin Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature, or greek yogurt
1/4 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
15 oz Pumpkin puree a whole can, not pumpkin pie filling
1 1/2 tsp Pumpkin pie spice
1 1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg

Whipped Cream

1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract

US - Metric

Instructions

Graham Cracker Crust

Preheat the oven to 325℉. Spray a 9X9 inch square baking pan with baking nonstick spray. Line the bottom and 4 sides with parchment paper and spray again. Set aside.
Use a food processor to blend the graham crackers into a fine crumb. In a small bowl, mix the crumbs, brown sugar, and melted butter using a fork.
2 1/2 cups Graham cracker crumbs, 1/4 cup Light brown sugar , 10 TBSP Unsalted butter
Pour the crumbs into the pan. Use the bottom of a measuring cup to compact the bottom of the crust. It won't go up the sides.
Bake for 11 minutes.

Pumpkin Cheesecake

No water bath is needed for this recipe. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. It will become creamy.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add in the sour cream, heavy cream, and vanilla. Mix on medium speed until combined. Add in the eggs and mix on low speed until just combined.
1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
Take of the mixer and use a rubber spatula to make sure everything is combined. In a separate bowl, pour half of the cheesecake batter. Set one of the bowls to the side.
To half of the batter, add the pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg. Fold it in using a rubber spatula until mixed. Take a 1/3 cup of the regular cheesecake batter and set that aside.
15 oz Pumpkin puree, 1 1/2 tsp Pumpkin pie spice, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg
Spread the regular cheesecake on the bottom of the crust. Spoon the pumpkin cheesecake batter on top. Spread it evenly. Use a butter knife and swirl the batters lightly together. Use the 1/3 cup of the regular batter and spoon 1 teaspoon dollops on top of the pumpkin batter. Swirl it together using a butter knife.
Bake for 40-45 minutes. Bake until the edges are set but the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake bars slowly cool for 30 minutes.
Place the cheesecake bars still in the pan on a cooling rack. Cool completely.
Cover the pan with foil and chill in the fridge for at least 6 hours or overnight.

Whipped Cream

Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Take the cheesecake bars out of the pan, and remove the parchment paper. Cut the bars into 16 squares.
I used Wilton piping tip 1A to pipe a dollop of whipped cream on top of each square. You can also scoop 16 dollops instead of piping.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition