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Pumpkin Cheesecake Bars

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Prep Time 25 minutes
Cook Time 4 hours
Servings: 6
Ingredients Method Video

Ingredients
  

For the Crust
  • 1 ½ cups graham cracker crumbs you can also use digestive biscuits if you’re outside the US
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon because why not make even the crust a little festive?
For the Cheesecake Filling:
  • 16 oz 450 g cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream this gives it that dreamy tanginess
For the Spiced Pumpkin Layer:
  • 1 cup pumpkin puree NOT pumpkin pie filling—big difference!
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves optional, but adds a lovely warmth
  • 1 egg
  • 2 tablespoons heavy cream

Method
 

Step 1: Prepare the Crust
  1. Start with your graham crackers. Crush them until they’re fine crumbs.
  2. Mix in melted butter, sugar, and cinnamon until it feels like damp sand.
  3. Press this mixture firmly into the bottom of a greased 9x9-inch baking pan.
  4. 👉 Pro tip: Use the bottom of a measuring cup to press it down evenly. This ensures your crust holds together instead of crumbling apart.
  5. Bake the crust at 325°F (160°C) for about 8–10 minutes. Let it cool slightly while you work on the filling.
Step 2: Make the Cheesecake Filling
  1. In a large bowl, beat your cream cheese until smooth and lump-free (softened cream cheese is key here).
  2. Add sugar and mix until creamy. Beat in eggs one at a time, followed by vanilla and sour cream.
  3. This filling should be silky, smooth, and not overly thick. Don’t overbeat—it can cause cracks later. Think of it like handling a baby—gentle but firm.
Step 3: Create the Spiced Pumpkin Layer
  1. In a separate bowl, combine pumpkin puree, brown sugar, spices, egg, and cream. Stir until well blended.
  2. The aroma alone will make you want to dive into the bowl with a spoon (I won’t judge if you sneak a taste).
Step 4: Assemble and Bake
  1. Pour about two-thirds of the cheesecake filling over your crust and spread it evenly.
  2. Then gently spoon the pumpkin mixture on top, spreading it to the edges.
  3. Finally, add the remaining cheesecake mixture on top and swirl with a knife for that marbled, festive effect.
  4. Bake at 325°F (160°C) for 40–45 minutes or until the edges are set but the center still has a slight jiggle.
  5. Let the bars cool completely, then refrigerate for at least 4 hours (overnight is even better).
  6. Cut into bars and prepare yourself for applause.

Video