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NEW Arroz con Leche...The Last In Our Wonders Of The World Series | Free U.S. Shipping Over $59
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Test Kitchen Approved

Pumpkin Cheesecake Bars

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Yields

20 to 24 bars

Prep Time

10 Minutes

Cooking Time

45 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

Bored of pumpkin pie as the go-to fall dessert? Want more variety than simple pumpkin cheesecake? This pumpkin cheesecake bars recipe features the best flavors and textures of both pumpkin pie and cheesecake for a unique fall dessert option.

Top with whipped cream and an extra dusting of Pumpkin Pie Spice, or serve with a classic scoop of vanilla bean ice cream.

Ingredients

For crust:

2 cups crushed graham crackers (10 to 14 crackers)

2 Tbsp. granulated sugar


1/2 cup (1 stick) unsalted butter, melted

For filling:

3 (8 oz.) blocks cream cheese, room temperature

1 cup granulated sugar

1/3 cup sour cream


3 eggs

1 cup pumpkin puree


Savory Spice ingredients in this recipe

Directions

Step 1: Make crust

Preheat oven to 325 degrees. Line a 9x13 baking dish with parchment paper and grease well. In a medium bowl, combine crushed graham crackers, sugar, and Mayan Sea Salt. Add melted butter and mix until mixture is consistency of wet sand. Use the bottom of a measuring cup to press graham cracker mixture into bottom of prepared baking dish. Bake for 15 min. until set.

Step 2: Make filling

In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and sugar until smooth and creamy. Add sour cream and Tahitian Vanilla Extract and mix until just combined. Add eggs one at a time and mix until just combined. Remove half of mixture to a medium bowl. To the remaining mixture, add pumpkin puree and Pumpkin Pie Spice and mix until combined.

Step 3: Layer and bake

Pour plain cheesecake mixture evenly over par-baked crust. Drop spoonfuls of pumpkin cheesecake mixture over top. Use an offset spatula to spread pumpkin cheesecake mixture over top of plain cheesecake mixture. Use a chopstick or toothpick to swirl cheesecake mixtures together. Bake for 45 min., turning baking dish halfway through to ensure even baking. Edges of cheesecake should be set with a slight wobble in the center when baking dish is moved. Set dish on a wire rack to cool, then refrigerate to chill. Serve cold.