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Pumpkin Cheesecake Bars

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 5 hours 10 minutes
Servings 16 bars

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs or gingersnap crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 6 tablespoons unsalted butter melted

For the Filling

  • 16 ounces cream cheese brick-style, full-fat, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • ⅓ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • ¾ cup pumpkin puree pure, not pie filling
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon

Instructions

Make the Crust

  • Heat the oven to 350F and line an 8-inch square pan with parchment, leaving an overhang on two sides. Stir the graham crumbs, both sugars, and melted butter together until it looks like wet sand.
  • Press the mixture firmly and evenly into the bottom of the pan. Bake for 8 to 10 minutes, then set aside to cool slightly.

Make the Filling

  • Beat the softened cream cheese with both sugars until smooth and creamy. Mix in the sour cream and vanilla.
  • Add the eggs one at a time, beating just until combined. Stir in the pumpkin, pumpkin pie spice, and cinnamon until the color is even.

Bake and Cool

  • Pour the filling over the crust and smooth the top. Bake for 35 to 45 minutes, until the edges are set and the center still has a slight jiggle.
  • Cool at room temperature, then chill at least 4 hours before lifting out and cutting into squares.

Notes

  • Room temperature: Soften the cream cheese and bring the eggs to room temperature so the filling blends smooth and lump-free.
  • Don't overbake: Pull the bars when the center still jiggles slightly. They firm up as they chill.
  • Clean cuts: Chill fully, then cut with a sharp knife, wiping the blade between cuts.
  • Storage: Fridge 4 to 5 days, or freeze wrapped up to 2 months. Thaw overnight in the fridge.