Pumpkin Spice Cheesecake Bars
Creamy pumpkin spice cheesecake bars with a buttery graham cracker crust and warm cinnamon, ginger, nutmeg, and cloves.
🍽 16 servings
⏱ Prep: 20 min
🔥 Cook: 50 min
⏰ Total: 300 min
📊 Medium
Vegetarian
Ingredients
- 180 g Graham cracker crumbs
- 70 g Unsalted butter, melted
- 25 g Granulated sugar
- 1 pinch Salt
- 680 g Full-fat cream cheese, softened
- 150 g Granulated sugar
- 100 g Light brown sugar
- 180 g Pumpkin purée
- 3 eggs Large eggs
- 120 g Sour cream
- 2 tsp Vanilla extract
- 2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1 pinch Ground cloves
- 1/4 tsp Fine salt
Instructions
- Preheat oven to 325F. Line an 8x8 pan with parchment.
- Mix crust ingredients and press evenly into pan.
- Bake crust 8-10 minutes. Cool slightly.
- Beat cream cheese and sugars on low-medium speed until smooth. Do not excessively whip air into mixture.
- Mix in pumpkin, sour cream, vanilla, spices, and salt.
- Add eggs one at a time on low speed.
- Pour over crust.
- Bake approximately 40-50 minutes. Edges should be set while center retains slight wobble.
- Turn oven off. Crack door and cool approximately 20 minutes.
- Cool to room temperature, then refrigerate at least 4 hours, preferably overnight.
- Slice into 16 bars.
Nutrition
322 cal/serving
5g protein
32g carbs
20g fat
Chef's Notes
Chef's Notes: Don't overbeat the eggs or the cheesecake will puff and crack. The slow cooling in the oven prevents cracking. Overnight chilling gives the best texture. Storage: Refrigerate for up to 5 days. Freeze individual bars wrapped tightly for up to 2 months. Scaling: At 0.5x, use a smaller pan or halve the recipe. At 2x, use a 9x13 pan or two 8x8 pans. Bake time stays the same.