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Pumpkin Cheesecake Bars

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Layers of chocolate and pumpkin cheesecake come together in these dreamy bars, perfect for a stunning and delicious fall dessert.

Ingredients

Scale
  • 1 ½ cups (170 g) graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon brown sugar, firmly packed
  • 7 Tablespoons (100 g) salted butter, melted
  • 24 oz (680 g) cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, firmly packed
  • ½ cup (113 g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • ⅔ cup (168 g) canned pumpkin
  • 1 ½ teaspoons pumpkin spice

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until combined. Press into the bottom of a greased 9×13 inch pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth. Add granulated sugar, brown sugar, sour cream, and vanilla extract; mix well.
  4. Add eggs one at a time, mixing just until combined after each addition.
  5. Divide the cheesecake batter into two bowls. To one bowl, add canned pumpkin and pumpkin spice; mix until combined.
  6. Pour half of the plain cheesecake batter over the crust and spread evenly.
  7. Pour the pumpkin cheesecake batter over the plain layer and spread evenly.
  8. Top with the remaining plain cheesecake batter and smooth the top.
  9. Bake for 45 minutes or until the center is set but still slightly jiggly.
  10. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight before cutting into bars.

Notes

These bars can be made without a water bath, making them easier to prepare. For best results, chill overnight to allow flavors to meld and texture to set. Bars can be frozen after cutting for longer storage.

Nutrition

Find it online: https://www.receipster.com/chocolate-pumpkin-cheesecake-bars/

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