Description
Delicious and creamy pumpkin cheesecake bars with a graham cracker crust, perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup sour cream
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Press into the bottom of the prepared baking dish.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- In a separate bowl, combine the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Add to the cream cheese mixture and blend until smooth.
- Fold in the sour cream until fully incorporated.
- Pour the pumpkin cheesecake filling over the crust and spread evenly.
- Bake for 35-40 minutes, until the edges are set and the center is slightly jiggly.
- Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Cut into bars and serve chilled or at room temperature.
Notes
- For a spiced twist, add ¼ teaspoon of cloves to the pumpkin mixture.
- Substitute sour cream with Greek yogurt for a lighter version.
- For a chocolatey variation, swirl in some melted chocolate before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg