Description
Indulge in the rich, creamy goodness of these Pumpkin Cheesecake Bars – a perfect treat for fall gatherings or holiday parties. With layers of spiced pumpkin cheesecake, buttery graham cracker crust, and a crunchy pecan streusel topping, these bars are a delightful twist on traditional cheesecake.
Ingredients
Crust
- 1/2 cup (8 TBS) unsalted butter
- 14 full sheets cinnamon graham crackers, crushed into fine crumbs
- 1/4 cup packed light brown sugar
Cheesecake
- 4 8 oz. pkgs Cream Cheese, softened
- 1 1/3 cups granulated sugar
- 4 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 cup sour cream, at room temperature
- 1 15 oz. can pure pumpkin (not pumpkin pie filling)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Pecan Streusel
- 1 cup raw pecans
- 2 teaspoons vanilla extract
- 2/3 cup flour
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup chilled unsalted butter, cubed (1 stick)
Instructions
- PREP: Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper and spray with nonstick cooking spray; set aside.
- CRUST: Melt butter in a large microwave-safe bowl. Add finely ground graham crackers and sugar, and stir until well combined. Transfer crust to prepared pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. Bake at 350 degrees F for 8 minutes. Remove and set aside to cool COMPLETELY.
- CHEESECAKE FILLING: Add cream cheese and sugar to the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer) and beat on medium speed for 5 minutes until light and fluffy. With the mixer still running, add the eggs one at a time, then the egg yolk, mixing just until the yellow disappears after each egg, scraping down the sides of the bowl as necessary. Add the sour cream, lemon juice, and vanilla and mix until well incorporated. Pour only 4 1/2 cups of this plain cheesecake on top of the COOLED crust and evenly spread to the edges. Place in the freezer while you prepare the pumpkin layer to create more defined layers.
- PUMPKIN CHEESECAKE LAYER: Add pumpkin, cinnamon, cloves, nutmeg, and ginger to the remaining plain cheesecake batter and mix until well blended. Pour this pumpkin cheesecake onto the plain cheesecake and carefully spread over the plain cheesecake layer.
- BAKE CHEESECAKE WITHOUT STREUSEL: Bake cheesecake uncovered for 30 minutes at 350 degrees F.
- STREUSEL: Meanwhile, add pecans and vanilla extract to a food processor. Pulse 3 times to slightly chop up pecans. Add all remaining topping ingredients and pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
- BAKE WITH STREUSEL: After cheesecake has baked for 30 minutes, remove it from the oven and evenly spread streusel over the cheesecake. Return to the oven and bake uncovered at 350 degrees F for an additional 40-50 minutes or until the cheesecake is firm around the edges but the center jiggles when shaken (it will finish cooking as it cools).
- COOL: Crack oven door open and allow cheesecake to cool in the oven for one hour. Remove cheesecake and allow it to completely cool on the counter (2-3 hours). Cover tightly and refrigerate for at least 6 hours before serving (best if 24 hours).
- SLICE: Fill a large glass with hot water. Dip a sharp knife in the hot water, wipe dry, then make a clean cut. Repeat for each cut.
- SERVE: Serve Pumpkin Cheesecake Bars with whipped cream or vanilla ice cream.
Notes
- Don’t miss the ‘how to make’ recipe video at the top of the post!
- Line pan with parchment paper and spray with nonstick cooking spray for easy removal.
- Use a food processor to make graham cracker crumbs quickly.
- Press crust firmly into the pan for a cohesive base.
- Beat cream cheese until fluffy for a smooth cheesecake texture.
- Don’t overbeat eggs to avoid a cracked cheesecake.
- Use room temperature ingredients for best results.
- Don’t skip lemon juice or sour cream for tanginess.
- Refrigerate streusel before using to ensure proper texture.
- Use all the streusel for a balanced flavor and texture.
- Avoid opening the oven while the cheesecake is baking.
- Cool the cheesecake gradually for even texture.
- Chill the cheesecake for at least 6 hours before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
