Pumpkin Cheesecake Bars
Recipe: https://recipestripper.com/recipes/559791a5-f657-44bc-bbd1-3f743e82337a
Original source: https://www.smalltownwoman.com/pumpkin-cheesecake-bars/
Recipe image: https://www.smalltownwoman.com/wp-content/uploads/2025/10/Pumpkin-Cheesecake-Bars-Final-3.jpg

These luscious pumpkin cheesecake bars are ultra creamy, swirled with pumpkin and warm fall spices, all nestled in a homemade graham cracker crust.
Yield: 12
Prep time: PT25M
Cook time: PT40M
Total time: PT65M

Ingredients
- 1½ cups crushed graham cracker crumbs
- 7 tablespoons butter, melted (unsalted or salted)
- 2 tablespoons granulated sugar
- ¾ cup pumpkin puree
- 1¼ teaspoon pumpkin pie spice
- 24 ounces cream cheese, softened to room temperature (3 boxes)
- 1 cup granulated sugar
- ¼ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1½ teaspoons vanilla extract

Instructions
1. 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.
2. Lower the oven to 325 degrees. Mix the pumpkin and pumpkin pie spice in a medium bowl.
3. 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.
4. Gently stir about half the cheesecake batter into the pumpkin mixture. Don't overmix.
5. 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.
6. 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.