Pumpkin Cheesecake Bars
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11 INGREDIENTS • 8 STEPS • 55MINS

Pumpkin Cheesecake Bars

Savor the creamy harmony of a Pumpkin Swirl Cheesecake, with its luscious layers of classic cheesecake and autumn-spiced pumpkin swirled atop a crispy graham cracker base. This seasonal delight is baked to a velvety texture, perfect for cozy gatherings or a sweet indulgence.
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Savor the creamy harmony of a Pumpkin Swirl Cheesecake, with its luscious layers of classic cheesecake and autumn-spiced pumpkin swirled atop a crispy graham cracker base. This seasonal delight is baked to a velvety texture, perfect for cozy gatherings or a sweet indulgence.
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55MINS
Total Time
$1.91
Cost Per Serving
Ingredients
Servings
8
us / metric
Egg
2
Large Eggs, lightly beaten
Graham Cracker Crust
Graham Cracker Crumbs
1 3/4 cups
Graham Cracker Crumbs
Granulated Sugar
2 Tbsp
Granulated Sugar
Butter
1/3 cup
Butter, melted
Cheesecake
Cream Cheese
2 cups
Cream Cheese, softened
Granulated Sugar
2/3 cup
Granulated Sugar
Sour Cream
4 Tbsp
Sour Cream
Vanilla Extract
1 tsp
Vanilla Extract
Salt
1/2 tsp
Salt
Canned Pumpkin Purée
2/3 cup
Canned Pumpkin Purée
Pumpkin Spice Extract
1 tsp
Pumpkin Spice Extract
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Cooking InstructionsHide images
step 1
Preheat the oven to 325°F and line an ungreased 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
step 2
In a medium bowl, mix the Graham Cracker Crumbs (1 3/4 cups) and Granulated Sugar (2 Tbsp). Stir in the Butter (1/3 cup) until well combined. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Set aside.
step 3
In a large mixing bowl, using an electric hand mixer on medium speed, mix the Cream Cheese (2 cups) until smooth and creamy, ensuring no lumps remain. Add the Granulated Sugar (2/3 cup), Sour Cream (4 Tbsp), Vanilla Extract (1 tsp), and Salt (1/2 tsp). Mix until thoroughly combined.
step 4
Add the Eggs (2) one at a time, mixing on low speed just until incorporated. Scrape down the sides and bottom of the bowl with a spatula as needed to ensure the batter is evenly mixed.
step 5
Transfer about 1 cup of the cheesecake batter to a separate bowl. Add the Canned Pumpkin Purée (2/3 cup) and Pumpkin Spice Extract (1 tsp) to this portion, stirring until smooth.
step 6
Alternately spoon dollops of the plain cheesecake batter and the pumpkin batter over the crust in the prepared pan. Use a knife to gently swirl the batters together to create a marbled effect.
step 7
Bake in the preheated oven for 40-45 minutes, or until the cheesecake is mostly set with a slightly jiggly center. Remove from the oven and let it cool to room temperature. Then, refrigerate for at least 6 hours or overnight until thoroughly chilled.
step 8
Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares and serve.
step 8 Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares and serve.
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RECIPES TAG
Snack
Shellfish-Free
Vegetarian
Pumpkin
Halloween
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