Description
Fall dessert featuring a buttery graham cracker crust and rich, swirled pumpkin cheesecake filling.
Ingredients
3 cups graham cracker crumbs
½ cup (1 stick) unsalted butter
16 oz cream cheese, softened
½ cup sour cream
1 cup granulated sugar
2 large eggs
1 teaspoon salt
1 cup pumpkin puree
2 ½ teaspoons pumpkin pie spice
Instructions
1. Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
2. Mix melted butter and graham cracker crumbs; press into baking dish to form the crust.
3. Beat softened cream cheese until smooth, then add sour cream and sugar; mix well.
4. Add eggs and mix just until smooth.
5. Pour ¾ of the cheesecake mixture over the crust.
6. To the remaining mixture, add pumpkin puree, salt, and pumpkin pie spice; mix until smooth.
7. Dollop the pumpkin mixture over the base layer and swirl using a butter knife.
8. Bake for 35–40 minutes until center is just slightly jiggly.
9. Turn off oven, crack the door, and let cool inside for 30 minutes.
10. Transfer to fridge and chill for at least 1.5 hours before slicing and serving.
Notes
To avoid cracks, always use room temperature ingredients and let bars cool gradually.
Use a plastic knife for cleaner cuts.
Crust can be pressed using the bottom of a glass for extra firmness.
These freeze well for up to 2 months — wrap slices individually.
Substitute sour cream with Greek yogurt if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 393
- Sugar: 24
- Sodium: 468
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 37
- Protein: 5
- Cholesterol: 95