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Pumpkin Cheesecake Bars Recipe

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★★★★★

4.7 from 130 reviews

Delight in these creamy, flavorful Pumpkin Cheesecake Bars featuring a gluten-free graham cracker crust and a luscious pumpkin-spiced cream cheese filling. Perfect for fall or holiday gatherings, these bars blend seasonal spices and smooth textures into an irresistible dessert that’s easy to make and sure to impress.

Ingredients

Scale

For the Crust

  • 8 ounces gluten-free graham crackers (200 grams)
  • ¼ cup sugar (50 grams)
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 6 Tablespoons unsalted butter, melted (85 grams)

For the Filling

  • 1 cup pure pumpkin puree (244 grams)
  • 1 ½ teaspoons pumpkin pie spice
  • 3 Tablespoons cornstarch (24 grams)
  • 24 ounces cream cheese, at room temperature (678 grams)
  • 1 ¼ cup granulated sugar (250 grams)
  • ½ cup sour cream, at room temperature (120 grams)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 large eggs, at room temperature

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with aluminum foil to prevent sticking and ease removal.
  2. Make the Crust: Place the gluten-free graham crackers in a food processor and pulse until finely ground into crumbs. Add sugar, salt, and cinnamon, then pulse briefly to combine. Add the melted butter and pulse again until the mixture resembles wet sand.
  3. Press and Bake Crust: Transfer the crust mixture into the prepared pan and spread evenly. Use the bottom of a measuring cup to firmly pack the crumbs into a solid layer. Bake for 10 minutes until golden and fragrant. Remove and let cool while preparing the filling.
  4. Reduce Oven Temperature: Lower the oven heat to 325°F (163°C) to prepare for baking the cheesecake filling.
  5. Mix Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, pumpkin pie spice, and cornstarch until smooth. Set aside.
  6. Cream Cheese Mixture: In the bowl of an electric mixer, beat the cream cheese and granulated sugar on medium speed until creamy and smooth. Scrape down the bowl for even mixing.
  7. Add Sour Cream and Flavorings: Beat in the sour cream, vanilla extract, and a pinch of salt until fully incorporated and smooth.
  8. Add Eggs: Reduce mixer speed to low and add eggs one at a time, mixing just until combined to avoid overmixing.
  9. Combine Batters: Take one-third of the cream cheese mixture and fold it gently into the pumpkin mixture with a spatula until combined and light orange in color.
  10. Layer and Swirl: Dollop spoonfuls of the cream cheese batter and pumpkin batter alternately over the cooled crust. Tap the pan gently to level the batter. Using a knife, swirl the two batters together to create a marbled effect, carefully avoiding cutting into the crust.
  11. Bake Bars: Bake for 35 to 40 minutes until the edges are set and the center is just slightly jiggly to the touch.
  12. Cool and Chill: Remove from oven and cool to room temperature. Cover and refrigerate overnight to fully set before slicing into bars.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
  • Do not overmix eggs to keep the batter light and prevent cracking.
  • Chilling overnight enhances flavor and texture, making the bars easier to slice.
  • For easier cutting, run a knife under hot water, dry it, then slice through the bars.
  • Store bars in an airtight container in the refrigerator for up to 5 days.

Keywords: pumpkin cheesecake bars, gluten-free dessert, pumpkin dessert, fall dessert, cheesecake bars, pumpkin spice, holiday treats

Find it online: https://tastemadebyclara.com/pumpkin-cheesecake-bars-recipe/