A crisp graham crust supports two creamy layers—warmly spiced pumpkin and vanilla cheesecake. Neat bars are easier to serve to a crowd than a full cheesecake.
Recipe Summary
- Prep: 25 min
- Cook: 50 min
- Total Time: 4 hr including chilling
- Servings: 16
- Estimated Cost per Serving: $0.95
Ingredients
- 2 cups (200 g) graham cracker crumbs
- 6 tbsp (85 g) melted unsalted butter
- 3 tbsp sugar
- 24 oz (680 g) cream cheese, softened
- 3/4 cup (150 g) sugar
- 3 large eggs
- 1 tsp vanilla
- 1 cup (245 g) pumpkin purée
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
Instructions
- Heat oven to 325°F (165°C). Line a 9-inch square pan with parchment.
- Mix crumbs, butter and 3 tablespoons sugar; press firmly into the pan and bake 9 minutes.
- Beat cream cheese and 3/4 cup sugar on low until smooth. Mix in eggs one at a time, then vanilla and salt.
- Reserve 3/4 cup batter. Mix pumpkin and spice into the remaining batter; spread over crust.
- Dollop reserved vanilla batter on top and swirl with a knife. Bake 38–42 minutes until edges are set and center jiggles slightly.
- Cool, then refrigerate at least 3 hours before lifting out and cutting into 16 bars.
Cook’s Tips
Use room-temperature cream cheese and mix on low to avoid cracks. Wipe the knife between cuts.
Estimated Nutrition per Serving
312 calories; 6 g protein; 28 g carbohydrate; 21 g fat; 12 g saturated fat; 270 mg sodium.
Nutrition and cost are estimates and may vary.
