Delicious Pumpkin Cheesecake Bars

These creamy pumpkin cheesecake bars offer a perfect balance of smooth, spiced filling resting on a buttery graham cracker crust. They bring cozy fall flavors to every bite and make a delightful treat for gatherings or a simple afternoon indulgence.

I first baked these bars last autumn when I wanted a twist on traditional pumpkin pie. They quickly became a family favorite, especially around Halloween and Thanksgiving.

Ingredients List

• Whole rectangular graham crackers: form the crunchy base choose fresh crackers so they are crisp when crushed
• Granulated sugar: to sweeten both the crust and filling look for pure white sugar for best texture
• Unsalted butter: melted to bind the crust select creamy unsalted butter for full flavor control
• Pumpkin puree: for that authentic fall flavor opt for not-too-watery canned pumpkin or homemade puree
• Pumpkin pie spice: adds warmth and depth choose a blend with cinnamon, nutmeg, and cloves
• Ground cinnamon: enhances spiciness pick a fragrant, fresh cinnamon for best aroma
• All-purpose flour: helps lighten the cheesecake filling use fresh flour for smooth blending
• Full fat cream cheese: room temperature to avoid lumps, providing creamy texture
• Pure vanilla extract: for balanced sweetness, choose a high-quality extract
• Full fat sour cream: adds tang and richness, look for fresh, thick sour cream
• Salt: just a pinch to balance sweetness and enhance flavor use fine salt for even mixing
• Large eggs: at room temperature ensure smooth incorporation and proper set

Cooking Steps

Prepare The Crust:

Crush graham crackers finely in a large bowl using a rolling pin or food processor Mix with sugar and melted butter until crumbs are evenly coated Press mixture firmly and evenly into the bottom of a foil-lined 9x13 pan to form the crust Chill briefly while you prepare the filling

Make The Filling:

Beat cream cheese in a large bowl until smooth and fluffy Add sugar gradually and continue beating until creamy Incorporate pumpkin puree, pumpkin pie spice, cinnamon, and flour Mixing to combine thoroughly Blend in vanilla extract, sour cream, and salt Mix until completely smooth

Combine And Bake:

Beat in eggs one at a time ensuring each is fully incorporated to prevent cracks Pour the filling evenly over chilled crust and smooth the top with a spatula Bake in preheated 350 degrees Fahrenheit oven for about 50 minutes or until the edges are set and the center slightly jiggles Cool for about an hour at room temperature then refrigerate at least 4 hours to firm up Remove carefully from pan by lifting the foil and slice into 16 bars using a sharp knife wiped between cuts for clean edges

Each fall, it reminds me of cozy afternoons baking with my family, filling the house with warm scents.

Best Storage Practices

Store leftover bars tightly covered in the refrigerator to keep them moist and flavorful They last well for about five days which makes them great for dessert prep ahead of time You can also freeze the bars wrapped individually and thaw in the fridge overnight for easy treats anytime

Ingredient Swaps

Greek yogurt can replace sour cream for a tangy twist though texture will be slightly different Using a gingersnap crust instead of graham crackers adds spicy depth Use canned pumpkin pie filling if pressed for time but reduce added sugar accordingly

Serving Pairings

Serve bars chilled with a dollop of whipped cream or cinnamon-spiced crème fraîche A hot cup of chai or spiced coffee complements the warm spices beautifully Adding toasted pecans on top brings extra crunch and flavor balance

This recipe perfectly captures the essence of fall in every bite. The balance between spice and creaminess makes it always a delightful treat.

Frequently Asked Cooking Questions

→ What type of pan works best for baking these bars?

A metal 9x13 inch pan is preferred for even heat distribution, but a glass pan can be used with slightly longer bake time.

→ Why room temperature ingredients are recommended?

Using room temperature cream cheese, eggs, and sour cream helps create a smooth and creamy filling without lumps.

→ How can I tell when the bars are done baking?

The center should be just set but not jiggly, indicating the perfect creamy texture has been achieved.

→ Can I substitute the pumpkin pie spice?

If unavailable, combine ground cinnamon, nutmeg, ginger, and cloves in small amounts to replicate the warm spice blend.

→ What’s the best way to serve these bars?

Chilling the bars thoroughly before slicing helps maintain clean edges and enhances the overall texture and flavor.