Pumpkin Cheesecake Bars

Fall into the season with delicious Harvest Delight Pumpkin Cheesecake Bars! This easy recipe combines creamy cheesecake with spiced pumpkin in an irresistible treat that's perfect for gatherings or cozy nights at home. The buttery graham cracker crust, velvety filling, and creamy sour cream topping create a symphony of flavors that warm your heart. Bring the essence of autumn to your table and enjoy these delectable bars as a sweet celebration of fall!

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon cinnamon

For the cheesecake filling:

16 ounces cream cheese, softened

1 cup granulated sugar

1 cup canned pumpkin puree

3 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

¼ teaspoon salt

For the topping:

½ cup sour cream

2 tablespoons brown sugar

1 teaspoon vanilla extract

Whipped cream (for garnish)

Ground cinnamon or nutmeg (for garnish)

Instructions

Preheat the oven: Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until well combined. Press the mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake for 10 minutes, then remove from the oven and let it cool slightly.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated.

Incorporate pumpkin and spices: Add the pumpkin puree, eggs (one at a time), vanilla extract, pumpkin pie spice, and salt. Beat until the mixture is well combined and smooth.

Pour over crust: Carefully pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.

Bake the cheesecake bars: Bake in the preheated oven for about 40-45 minutes or until the center is set but still slightly jiggly. The edges should start to look firm.

Prepare the topping: In a small bowl, whisk together the sour cream, brown sugar, and vanilla extract. Once the cheesecake is done baking, remove it from the oven and spread the sour cream mixture evenly over the top. Return to the oven for an additional 10 minutes.

Cool and chill: Turn off the oven and slightly crack the door, letting the cheesecake cool inside for about 1 hour. Once cooled, refrigerate for at least 4 hours (or overnight) to allow it to fully set.

Serve: When ready to serve, lift the cheesecake out of the pan using the parchment overhang. Cut into bars and top with whipped cream and a sprinkle of cinnamon or nutmeg if desired.

Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12 bars