Pumpkin Cheesecake Bars are the perfect combination of cheesecake and pumpkin pie, but so much easier to make. They are creamy, tender and are full of warm and spicy autumn flavors.
- 1 cup crushed graham crackers (8–10 graham crackers)
- 1/3 cup pecans, oprtional
- 1 Tablespoon sugar
- 4 Tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 – 1 1/2 cups sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 1 cup canned pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking pan (13×9 inches) with aluminum foil or parchment paper. Brush the bottom and sides with 1 Tablespoon of melted butter.
- Pulse the graham crackers, 1 Tablespoon sugar and the pecans in a food processor until finely ground. Add the remaining 3 Tablespoons melted butter and mix until evenly moistened.
- Press the crumbs into the prepared baking dish. Bake in the preheated oven for 10-15 minutes.
- Meanwhile, beat the cream cheese, sugar, sour cream and vanilla in a standing mixer with the paddle attachment or using a hand mixer until evenly combined.
- Add the eggs, one at a time.
- Pour a little bit more than half of the cheesecake mixture into the baking pan over the graham cracker crust.
- Add the canned pumpkin, cinnamon and nutmeg to the remaining cheesecake mixture. Mix to combine.
- Pour the pumpkin mixture over the cheesecake mixture.
- Bake the cheesecake in the preheated oven for about 40 minutes, until the edges are set and the center just barely jiggles.
- Cool the bars completely before cutting them into bars. They cut the best if you chill them in the refrigerator first. This is the perfect dessert to be made ahead of time, so take advantage of that characteristic during the holidays.
- Serve the bars with a drizzle of caramel and whipped cream.