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Creamy Pumpkin Cheesecake Bars: Easy Cinnamon Dessert

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These creamy pumpkin cheesecake bars with cinnamon are a happy accident turned signature fall dessert. With a buttery graham cracker crust, velvety pumpkin cheesecake filling, and a tangy sour cream topping, they’re quick, easy, and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 tablespoons (15g) all-purpose flour
  • ½ cup (120ml) sour cream, room temperature
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon vanilla extract
  • Extra cinnamon for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in melted butter and stir until mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl down halfway through.
  4. Add sugar and eggs: Add ¾ cup sugar and beat until combined. Add eggs one at a time, beating on low after each addition until just incorporated. Add vanilla extract and mix briefly.
  5. Incorporate pumpkin and spices: In a separate small bowl, whisk together pumpkin puree, cinnamon, nutmeg, ginger, cloves, and flour. Add this mixture to the cream cheese mixture and beat on low until just combined.
  6. Pour and bake: Pour cheesecake filling over pre-baked crust and spread evenly. Bake at 350°F (175°C) for 35-40 minutes, or until edges are set and center jiggles slightly. If top browns too quickly, tent with foil after 25 minutes.
  7. Make the topping: While bars bake, whisk together sour cream, 2 tablespoons sugar, and ½ teaspoon vanilla in a small bowl. Set aside at room temperature.
  8. Add the topping: As soon as bars come out of the oven, spread sour cream mixture evenly over the hot cheesecake. Let pan cool on a wire rack for 1 hour.
  9. Chill and serve: Refrigerate bars for at least 4 hours, preferably overnight. Once chilled, lift bars out using parchment overhang, dust with extra cinnamon, and slice into 16 squares.

Notes

Room temperature ingredients are crucial for a smooth texture. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. Bars can be made up to 2 days ahead and stored in the refrigerator. Freeze for up to 3 months without cinnamon dusting.

Nutrition

Keywords: pumpkin cheesecake bars, easy pumpkin dessert, fall dessert, cinnamon, cream cheese, graham cracker crust, Thanksgiving dessert

Find it online: https://recipebelle.com/creamy-pumpkin-cheesecake-bars-easy-cinnamon-dessert/