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Ultra close-up macro of creamy spiced pumpkin cheesecake bars with golden graham cracker crust and delicate spiced swirl

Creamy Spiced Pumpkin Cheesecake Bars

Ultra-creamy, velvety spiced pumpkin cheesecake swirled with a luscious vanilla bean cream cheese layer over a thick, buttery graham cracker pecan crust. The ultimate crowd-pleasing autumn dessert and Thanksgiving party showstopper.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

For the Buttery Graham Pecan Crust
  • 2 cups graham cracker crumbs approx 14 full sheets finely crushed
  • 0.5 cup pecans finely chopped or pulverized
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted European butter melted (1 stick / 115g)
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine sea salt
For the Silky Vanilla & Spiced Pumpkin Swirl Filling
  • 24 oz full-fat brick cream cheese softened to room temperature (3 blocks)
  • 1 cup granulated sugar
  • 0.25 cup sour cream room temperature for silky tang
  • 3 large eggs room temperature
  • 2 tsp pure vanilla bean paste or extract
  • 1 cup pure pumpkin purée not pumpkin pie mix (blotted slightly)
  • 2 tsp pumpkin pie spice cinnamon, ginger, nutmeg, allspice, cloves
  • 1 tbsp all-purpose flour for smooth structure

Method
 

Step-by-Step Instructions
  1. Prep Oven & Pan: Preheat oven to 325°F (165°C). Line a 9x13-inch metal baking pan with heavy-duty parchment paper, leaving an overhang on the sides for easy lifting.
  2. Bake Crust: In a medium bowl, combine crushed graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until evenly moistened. Press firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes until lightly golden. Set aside to cool slightly.
  3. Beat Cream Cheese Base: In a large bowl or stand mixer fitted with paddle attachment, beat softened cream cheese and sugar on medium-low speed for 2 to 3 minutes until completely smooth, scraping down the bowl. Beat in sour cream and vanilla extract.
  4. Add Eggs Gently: Add eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overbeat (avoid whipping excess air into the batter).
  5. Divide & Create Pumpkin Layer: Scoop out 1.5 cups of the plain vanilla cheesecake batter and set aside. To the remaining batter in the bowl, gently fold in the pumpkin purée, pumpkin pie spice, and 1 tablespoon flour until silky and uniform.
  6. Assemble & Marble Swirl: Pour the spiced pumpkin cheesecake batter over the cooled crust, spreading evenly with an offset spatula. Dollop the reserved plain vanilla batter across the top in spoonfuls. Use a butter knife or wooden skewer to swirl the batters together in gentle figure-eight motions.
  7. Bake to Velvety Perfection: Bake at 325°F (165°C) for 38 to 42 minutes until the edges are gently puffed and set, and the center has a slight, delicate jiggle. Turn oven off, crack the door slightly, and let the cheesecake rest inside for 20 minutes.
  8. Chill & Slice: Remove pan from oven and let cool completely to room temperature on a wire rack (approx 1 hour). Transfer to refrigerator and chill uncovered for at least 4 hours (preferably overnight). Lift out of the pan using parchment overhang, slice into 16 neat bars with a warm clean knife, and serve chilled with whipped cream or warm caramel drizzle.

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 28gProtein: 6gFat: 22gSaturated Fat: 12gCholesterol: 88mgSodium: 210mgPotassium: 140mgFiber: 2gSugar: 20gVitamin A: 3100IUVitamin C: 2mgCalcium: 85mgIron: 1.4mg

Notes

Daily Values (DV) are based on a 2,000-calorie diet. Keywords: pumpkin cheesecake bars, spiced pumpkin bars, easy pumpkin cheesecake, thanksgiving dessert bars, fall baking recipes.

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