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–+ servings
David Murphy

Easy Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are rich and creamy with a buttery Graham cracker crust and eye-catching pumpkin swirl!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 Squares
Course: Cheesecakes
Cuisine: American

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 8 tbsp. Butter
  • ¾ cup granulated sugar plus 2 tbsp, divided
  • ¼ cup brown sugar plus 2 tbsp, divided
  • 1 cup pumpkin puree
  • 1 ½ tsp pumpkin pie spice
  • 3 - 8 ounce blocks of cream cheese softened
  • ½ cup sour cream
  • 1 tsp. Vanilla extract
  • 3 large eggs

Instructions
 

  1. Preheat your oven to 325°F. Line an 8 inch square baking dish with parchment paper and set aside.
  2. For the crust, add the butter to a microwave safe bowl, and heat on 30 second increments, until melted.
  3. In a medium mixing bowl, combine graham cracker crumbs, melted butter, 2 tbsp. Granulated sugar and 2 tbsp. Brown sugar, mix until well combined.
  4. Press into an even layer in the bottom of the prepared baking dish.
    In a large mixing bowl, use a hand mixer to combine cream cheese, and the remaining granulated and brown sugar, until smooth.
  5. Add sour cream and vanilla, and mix until combined.
  6. Add eggs, one at a time, mixing in between each egg until just combined.
  7. Remove 1 ½ cups of the cheesecake mixture and pour into a medium mixing bowl. Set the remaining mix aside.
  8. To the 1 ½ cups, add pumpkin puree and pumpkin pie spice, and mix to combine.
  9. Alternate spooning the different cheesecake flavors over the prepared crust, and use a toothpick to swirl the cheesecake.
  10. Bake 45-50 minutes, the cheesecake will still be slightly jiggly.
  11. Allow the cheesecake to cool, and chill in the refrigerator for 6 hours, or overnight.

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