{"id":"559791a5-f657-44bc-bbd1-3f743e82337a","url":"https://recipestripper.com/recipes/559791a5-f657-44bc-bbd1-3f743e82337a","source_url":"https://www.smalltownwoman.com/pumpkin-cheesecake-bars/","title":"Pumpkin Cheesecake Bars","description":"These luscious pumpkin cheesecake bars are ultra creamy, swirled with pumpkin and warm fall spices, all nestled in a homemade graham cracker crust.","servings":12,"servings_text":"12","prep_time":"PT25M","cook_time":"PT40M","total_time":"PT65M","image_url":"https://www.smalltownwoman.com/wp-content/uploads/2025/10/Pumpkin-Cheesecake-Bars-Final-3.jpg","ingredients":[{"text":"1½ cups crushed graham cracker crumbs","item":"crushed graham cracker crumbs","quantity":1.5,"unit":"cup"},{"text":"7 tablespoons butter, melted (unsalted or salted)","item":"butter, melted","quantity":7,"unit":"tbsp","preparation":"unsalted or salted"},{"text":"2 tablespoons granulated sugar","item":"granulated sugar","quantity":2,"unit":"tbsp"},{"text":"¾ cup pumpkin puree","item":"pumpkin puree","quantity":0.75,"unit":"cup"},{"text":"1¼ teaspoon pumpkin pie spice","item":"pumpkin pie spice","quantity":1.25,"unit":"tsp"},{"text":"24 ounces cream cheese, softened to room temperature (3 boxes)","item":"cream cheese","quantity":24,"unit":"oz","preparation":"softened to room temperature","metric_alternate":{"quantity":3,"unit":"box"}},{"text":"1 cup granulated sugar","item":"granulated sugar","quantity":1,"unit":"cup"},{"text":"¼ cup sour cream, room temperature","item":"sour cream","quantity":0.25,"unit":"cup","preparation":"room temperature"},{"text":"3 large eggs, room temperature","item":"large eggs","quantity":3,"preparation":"room temperature"},{"text":"1½ teaspoons vanilla extract","item":"vanilla extract","quantity":1.5,"unit":"tsp"}],"instructions":[{"number":1,"text":"Preheat oven to 350 degrees. Spray a 9x13-inch metal baking pan with nonstick baking spray. Cover the bottom with parchment paper, leaving a two-inch overhang on the far sides."},{"number":2,"text":"Lower the oven to 325 degrees. Mix the pumpkin and pumpkin pie spice in a medium bowl."},{"number":3,"text":"Using a stand blender with the paddle attachment, beat the cream cheese on medium speed until it is lump-free. Add the sugar and beat until well combined, scraping down the bowl and beater when needed. Turn the mixer to low and add the sour cream, eggs (one at a time), and vanilla extract. Mix just until combined."},{"number":4,"text":"Gently stir about half the cheesecake batter into the pumpkin mixture. Don't overmix."},{"number":5,"text":"Add dollops of the cheesecake mixture and the pumpkin cheesecake mixture onto the graham cracker crust alternating between them. Swirl with a knife or chopstick. I like to do figure eights. Do not over-swirl or go to deep and disturb the graham cracker crust."},{"number":6,"text":"Bake for 30-35 minutes or until the edges are set and there is a VERY slight jiggle in the center. Cool for 1 hour at room temperature. Chill well in the refrigerator before slicing."}],"date_published":"2026-10-29T23:42:16.232376+00:00","date_modified":"2026-10-29T23:42:16.232376+00:00"}