Description
These Pumpkin Cheesecake Bars are rich, creamy, and perfectly spiced — the ultimate budget-friendly dessert for your Thanksgiving table. With a buttery graham cracker crust, swirled layers of pumpkin and tangy cream cheese, and a cinnamon-sugar topping, these bars are a cozy crowd-pleaser made with simple pantry ingredients.
Ingredients
14 sheets graham crackers
6 tablespoons butter, melted
1 can (15 oz) pumpkin puree
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon (for topping)
Instructions
1. Crush graham crackers into fine crumbs and mix with melted butter. Press evenly into a lined 9×13-inch baking dish. Chill in the refrigerator.
2. In a large bowl, beat pumpkin puree, cream cheese, sugar, eggs, and vanilla until smooth. Add flour and pumpkin pie spice. Mix until fully blended.
3. Pour the pumpkin mixture over the chilled crust. Add spoonfuls of sweetened cream cheese on top and swirl gently with a knife.
4. Sprinkle ground cinnamon over the top for extra flavor and presentation.
5. Bake at 350°F (175°C) for 35–40 minutes until the center is set. Cool completely, then refrigerate for 2 hours before slicing and serving.
Notes
Room Temperature Cream Cheese: Let your cream cheese soften before mixing to ensure a smooth, lump-free filling.
Chill Before Slicing: Always chill the bars before cutting. This sets the layers and gives clean edges.
Swirl Strategically: Use a butter knife to swirl without overmixing the layers for a beautiful marbled look.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg