Rich Pumpkin Cheesecake Bars
Indulge in these creamy Rich Pumpkin Cheesecake Bars, combining delightful flavors of pumpkin and spices, perfect for any occasion.
Ingredients
For the crust
- 15 whole rectangular graham crackers
- ¼ cup white sugar
- 8 tbsp unsalted butter, melted
For the filling
- 1 ¼ cups canned pumpkin purée
- 1 ½ tsp pumpkin pie spice blend
- 1 ½ tsp ground cinnamon
- 1 tbsp all-purpose flour
- 3 packages cream cheese (full fat, 8 oz each, room temperature)
- 1 ⅔ cups white sugar
- 1 ½ tsp pure vanilla extract
- ½ cup sour cream (full fat)
- ⅛ tsp salt
- 3 large eggs (at room temperature)
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C).
- Crush the graham crackers into fine crumbs and combine with 1/4 cup sugar and melted butter.
- Press the crumb mixture evenly into the bottom of a greased baking pan and bake for 10 minutes.
- While the crust is baking, mix the pumpkin purée, pumpkin pie spice, ground cinnamon, and flour in a bowl.
- In another bowl, beat the cream cheese until smooth, gradually adding 1 2/3 cups of sugar.
- Add vanilla extract, sour cream, and salt to the cream cheese mixture and combine well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Fold the pumpkin mixture into the cream cheese mixture gently.
- Pour the pumpkin cheesecake batter over the cooled crust and spread evenly.
- Bake for about 50 minutes, then turn off the oven and let the bars cool inside for an hour.
- Refrigerate the bars for at least 4 hours or overnight, then cut into squares and serve.
Notes
These bars can be served chilled or at room temperature, and are perfect for various occasions. Store in an airtight container in the refrigerator for 5-7 days or freeze for longer storage.