Pumpkin Cheesecake Bars Recipe

🧂 Ingredients

• 15 graham cracker sheets

  (about 2 cups finely ground crumbs)
• 1/4 cup granulated sugar
• 8 tablespoons butter

  melted
• 1 ¼ cup pumpkin puree
• 1 teaspoon ground cinnamon

  (see notes for pumpkin pie spice)
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 3 (8-ounce) packages full fat cream cheese

  at room temperature
• 1 ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup full fat sour cream
• 3 large eggs

  at room temperature

Instructions

• 1 Preheat the oven to 350℉ and line a 9 x 13 inch baking pan with foil. Then
  lightly grease the foil.
• 2 Crush the graham crackers until finely ground. This can be in a food processor,
  blender, or a baggie with a rolling pin. Combine the crackers with sugar and
  melted butter, and stir to combine. Press into the prepared baking pan. I like
  to use the bottom of a measureing cup.
• 3 Bake for 10-15 minutes, or until golden. Remove from the oven and let cool
  slightly.
• 4 In a large bowl, whisk the pumpkin, spices, and flour. Set aside.
• 5 With a hand mixer or a stand mixer with a paddle attachment, beat the cream
  cheese and sugar until smooth. Add the vanilla and sour cream and beat until
  combined, scraping the bowl as necessary. Beat in the eggs, one at a time, until
  mixed.
• 6 Remove 1 ½ cups of the cream cheese and mix into the reserved pumpkin mixture
  until smooth.
• 7 Using a large scoop, alternate scoops of cream cheese filling and pumpkin
  filling and drop over the graham crust. Use a knife to drag and swirl the two
  together in a figure 8 motion. Be careful not to drag the knife through the
  crust.
• 8 Bake for 35-45 minutes or until the edges are set, but the center is only
  slightly jiggily. Transfer to a wire rack to cool completely. Then, transfer to
  the refrigerator to chill until completely set, at least 8 hours to overnight.

Nutrition Info