Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are deliciously different. Perfect for celebrations or simply for dessert, they make a great treat for any gathering.
Servings: 12 bars
Equipment
- Baking Dish 8-Inch Square
Ingredients
For the Crust:
- 1 ½ Cups graham cracker crumbs
- 5 Tablespoons unsalted butter melted
- 1 Teaspoon pumpkin pie spice
- 1 Teaspoon brown sugar
For the Cheesecake Layer:
- 24 Ounces cream cheese at room temperature
- ¾ Cup granulated sugar
- ¾ Cup sour cream
- 2 eggs
- 3 Tablespoons all-purpose flour
For the Pumpkin Layer:
- ¾ Cup pumpkin puree
- 1 ½ Teaspoons brown sugar
- ½ Teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 325°F and line an 8-inch square baking pan with parchment paper.
Make the Crust:
- In a medium bowl, combine the ingredients for the crust and press evenly into the bottom of the pan.
- Refrigerate the crust until you are done making the filling.
Make the Cheesecake Filling:
- In a large bowl, combine the cream cheese, sour cream and sugar until creamy and lump free.
- Beat in the eggs one at a time and fold in the flour gently.
- If the mixture is too thin, you can add 1 or 2 tablespoons more flour. This will give more structure to the cheesecake filling.
- Pour half of the cheesecake batter over the graham crust.
- To the remaining batter, add the pumpkin, brown sugar and pumpkin spice and mix until just combined.
Bake the Cheesecake Bars:
- Pour the pumpkin layer on top of the cheesecake layer and bake for 50 minutes or until the center is slightly jiggly.
- Remove from the oven and cool for at least 30 minutes before transferring to the refrigerator.
- Refrigerate for at least 8 hours or overnight.
Notes
Don't overmix: Avoid overmixing the batter after adding eggs. This can incorporate excess air, leading to cracks during baking.
Use a water bath: To ensure an even bake and reduce the risk of cracks, place the baking pan inside a larger pan filled with about 1 inch of hot water. Line the cheesecake pan with foil to protect it from water seeping in.
Don't over-brown: After the first 20 minutes of baking, you can cover the top loosely with aluminum foil to prevent the edges or top from getting too brown.
Perfect doneness: The cheesecake is done when the center is slightly jiggly but no longer liquid. Overbaking can cause cracks, while underbaking may result in a runny texture.
Chill it overnight: This step is crucial to allow the cheesecake to fully set, ensuring clean cuts and a creamy texture. Cutting too soon may result in an uneven texture. I make mine a day ahead.
Use a water bath: To ensure an even bake and reduce the risk of cracks, place the baking pan inside a larger pan filled with about 1 inch of hot water. Line the cheesecake pan with foil to protect it from water seeping in.
Don't over-brown: After the first 20 minutes of baking, you can cover the top loosely with aluminum foil to prevent the edges or top from getting too brown.
Perfect doneness: The cheesecake is done when the center is slightly jiggly but no longer liquid. Overbaking can cause cracks, while underbaking may result in a runny texture.
Chill it overnight: This step is crucial to allow the cheesecake to fully set, ensuring clean cuts and a creamy texture. Cutting too soon may result in an uneven texture. I make mine a day ahead.
Nutrition
Calories: 388kcal | Carbohydrates: 28g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 264mg | Potassium: 159mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3420IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
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