Ingredients
Scale
- 1¼ cups graham cracker crumbs
- 3 tbsp sugar
- ½ tsp cinnamon
- Pinch salt
- 6 tbsp melted butter
- 16 oz cream cheese (room temperature)
- ¼ cup white sugar
- ¼ cup brown sugar
- 2 tbsp flour
- 2 eggs
- 1 cup pumpkin puree
- 2 tbsp sour cream
- 1 tsp vanilla
- 1¼ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- Pinch ginger
- 4 oz cream cheese
- ¾ cup cold heavy cream
- 6 tbsp powdered sugar
Instructions
- Prep & Crust: Preheat oven to 325°F. Mix crust ingredients, press into lined pan, bake for 6-7 minutes until golden edges.
- Filling Mix: Beat cream cheese until smooth. Add sugars, flour, then pumpkin mixture and spices. Add eggs one at a time using low speed mixing to prevent air bubbles.
- Baking: Pour over crust, bake at 300°F until center is mostly set for 35 minutes. Turn off oven, leave door closed for 10-15 minutes resting.
- Cooling & Topping: Cool 30 minutes, then refrigerate. Make whipped topping, pipe onto bars. Must be completely cold before cutting.
Notes
- Bring cream cheese to room temperature for 2-3 hours to avoid lumps
- Line pan with parchment extending up sides for easy removal
- Cool gradually to prevent cracking – never rush the process
- Can be frozen for up to 3 months – thaw in refrigerator before serving
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 calories
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: pumpkin cheesecake bars, fall dessert, pumpkin recipe, cheesecake bars, holiday dessert, make-ahead dessert