Description
Velvety pumpkin spice cheesecake bars with a buttery graham cracker crust. A perfect balance of warm autumn spices and tangy cream cheese.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 16 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325F (160C) and line a 9×9 inch pan with parchment paper.
- Mix graham cracker crumbs and melted butter; press firmly into the pan and bake for 10 minutes.
- Beat softened cream cheese and sugar until smooth and fluffy.
- Stir in pumpkin puree and sour cream until just combined.
- Add eggs one at a time on low speed, mixing until just incorporated.
- Fold in pumpkin pie spice and vanilla extract by hand.
- Pour batter over the pre-baked crust and smooth the top.
- Bake for 35-40 minutes until edges are set but the center still jiggles slightly.
- Cool to room temperature, then refrigerate for at least 6 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American