Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars on a buttery graham cracker crust, finished with a chocolate drizzle and Halloween sprinkles. They chill overnight, so they are made for do-ahead entertaining, and one pan serves a crowd.
Equipment
- 9x13-inch baking pan
- Foil or parchment paper for a sling
- Electric mixer
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Filling
- 24 oz full-fat cream cheese three 8-oz blocks, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 cup canned pumpkin puree not pie filling
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
For Decorating
- 1/2 cup semisweet chocolate chips
- 1 teaspoon neutral oil
- 2 tablespoons Halloween sprinkles
Instructions
- Heat the oven to 325°F (160°C). Line a 9x13-inch pan with foil or parchment, leaving an overhang on two sides.
- Stir the graham crumbs, 1/4 cup sugar, and melted butter until the crumbs hold together when squeezed. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside.
- Beat the cream cheese on medium-low until smooth, about 2 minutes. Add 3/4 cup sugar and the sour cream and beat until combined.
- Beat in the pumpkin, then the eggs one at a time, then the vanilla and pumpkin pie spice, just until blended. Do not overbeat.
- Pour the filling over the warm crust and smooth the top. Bake for 40 to 45 minutes, until the edges are set and the center jiggles slightly when you nudge the pan.
- Cool on a rack for 1 hour. Cover and refrigerate for at least 6 hours.
- Lift the bars out using the sling and cut into 24 bars with a clean, sharp knife, wiping it between cuts.
- Melt the chocolate chips and oil in 20-second bursts in the microwave, stirring until smooth. Drizzle over the bars and finish with sprinkles.
Notes
Tips: Room-temperature cream cheese and eggs prevent lumps and help the filling bake evenly. Mix on low speed, since too much air can make the top puff and crack. For clean slices, chill the pan fully first.
Storage: Refrigerate covered for up to 4 days.
Make-ahead: Bake and chill up to 2 days before the party. Cut and decorate up to 1 day ahead. Undecorated bars, wrapped well, freeze for up to 1 month. Thaw overnight in the refrigerator.
Calories per serving: ~245 kcal (estimated, 1 bar)