Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars are one of those desserts I end up making again and again, and honestly, I think you will too. They have that cozy pumpkin flavor we all love without being heavy or overly sweet. These bars are also perfect for Thanksgiving. They’re easier than pie and you can make them a day ahead and forget about them until it’s time to serve.
Ingredients
For the Crust
- 6 oz (180g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 cup (60g) unsalted butter , melted
- 1/4 tsp (1g) ground cinnamon
Cream Cheese Filling
- 1 pound (500g) cream cheese , room temperature
- 1/4 cup (50g) sugar
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 1 tbsp (8g) cornstarch
- 1/2 cup (120g) sour cream
- 2 large eggs , room temperature
For Pumpkin Cheesecake Filling
- 3/4 cup (180g) pumpkin puree
- 1 tsp (3g) ground cinnamon
- 1/2 tsp (2g) ground ginger
- 1/4 tsp (1g) ground nutmeg
- 1/4 tsp (1g) ground cloves
Instructions
Prepare the crust.
- Preheat the oven to 350°F (180°C) and line an 8-inch (20cm) square springform pan (with a removable base) with parchment paper. Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
- Add sugar, cinnamon and melted butter.
- Mix until evenly moistened.
- Transfer the mixture into the pan.
- Press the mixture into the bottom of the pan.
- Bake for 10-13 minutes. Set aside to cool completely.
Prepare the cream cheese filling.
- Reduce oven temperature to 300°F (150°C).
- In a large bowl, mix the cream cheese until smooth.
- Add brown sugar, salt, vanilla extract and cornstarch.
- Mix until combined.
- Add sour cream and mix again until well combined.
- Add eggs one at a time until each egg is incorporated.
- Try not to overmix the batter to incorporate as little air as possible.
- Transfer a bit less than a half of the cream cheese mixture into another bowl.
- Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
- Mix until well combined.
- Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.
- Use a knife or skewer to gently swirl them together for a marbled effect.
- Bake at 300°F (150°C) for 40 minutes.
- Remove and run a sharp knife around the inside edge of the pan.
- Let it cool completely at room temperature. Cover and refrigerate overnight.
- Cut into squares and serve.
Nutrition
Serving: 1 serving out of 16Calories: 216kcalCarbohydrates: 15.32gProtein: 3.89gFat: 15.79gCholesterol: 64mgPotassium: 128mgFiber: 1gSugar: 7.64gVitamin A: 1186IUVitamin C: 0.6mgCalcium: 60mgIron: 0.65mg