Pumpkin Cheesecake Bars

Creamy dreamy pumpkin cheesecake bars! These are so impressive but totally simple to make thanks to our approach to the dual cheesecake layers. This is a great place to start if you're new to cheesecake.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Chill Time 4

Total Time 4 55

Servings bars

Calories 249kcal

Author Karly Campbell

Ingredients

For the crust

2 cups graham cracker crumbs
6 tablespoons melted butter
3 tablespoons sugar

For the cheesecake filling

24 ounces cream cheese room temperature
1 1/2 cups sugar
1/3 cup sour cream
4 large eggs room temperature
1 teaspoon vanilla
1 cup pumpkin puree
2 teaspoons pumpkin pie spice

Instructions

To make the crust:

Preheat the oven to 325 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of the prepared baking dish and bake for 5 minutes.
Remove from the oven and set aside.

To make the cheesecake:

In a large bowl, use an electric mixer to beat together the cream cheese, sugar, sour cream, eggs, and vanilla until smooth. Do not overmix. Pour half of the batter into the prepared crust.
Add the pumpkin and pumpkin pie spice to the remaining batter and stir well by hand to combine.
Slowly pour the pumpkin mixture evenly over the cheesecake layer in the pan, taking care to pour it evenly over the entire pan. Gently spread the batter over to the edges with a rubber spatula, as needed.

To bake:

To ensure there are no cracks in your cheesecake, we recommend using a water bath. Place a rimmed baking sheet on your oven's middle rack. Place the 9x13 dish in the center of the pan. Pour warm water into the rimmed baking dish, about halfway up the side of the pan.
Bake for 40 minutes at 325 degrees or until the center is just slightly jiggly. Turn the oven off and crack the door open a few inches. Let the cheesecake sit in the warm oven for 45 minutes.
Remove to the counter to cool completely before transferring to the refrigerator to chill for at least 4 hours. Serve cold.

Video

Notes

Crust: We love a classic graham cracker crust, but you could use gingersnap cookies for a more flavorful crust.

Smooth Batter: Make sure your cream cheese and eggs are fully at room temperature before mixing or you'll end up with a lumpy cheesecake batter. We take these out of the fridge about 2 hours before mixing and let them sit on the counter.

Water Bath: People get a bit intimidated by a water bath, but it's very simple if you follow our method. You can skip this if you're nervous about it, but you may get a few cracks in your cheesecake. The cooling method we use does also help prevent cracks.

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