6h 40m$11.76Pumpkin Cheesecake Bars
Spiced pumpkin cheesecake baked over a buttery graham cracker crust. Gentle mixing and a thorough chill give these fall dessert bars a creamy texture and clean slices.
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Vanilla extract
2 Teaspoon
McCormick Pure Vanilla Extract
17%
Full-fat block cream cheese
16 Ounce
Philadelphia Original Cream Cheese Brick
100%
Graham cracker crumbs
1.5 Cup
Kroger® Graham Cracker Crumbs
35%
Ground pumpkin pie spice
2 Teaspoon
Kroger® Pumpkin Pie Spice Shaker
10%
Large eggs
2 Each
Kroger® Grade A Large White Eggs
11%
Unsalted butter
6 Tablespoon
Kroger® Unsalted Butter Sticks
19%
Sour cream
0.25 Cup
Daisy Pure and Natural Sour Cream
13%
Granulated sugar
1 Cup
Dixie Crystals® Granulated Sugar
22%
Canned pumpkin puree
1 Cup
Libby's 100% Pure Canned Pumpkin
56%
Fine salt
0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Cost Summary
· only what you use
per serving · 16 servings
Cook this recipe
- Graham cracker crumbs-1.5 cups
- Granulated sugar-1 cup
- Canned pumpkin puree-1 cup
- Full-fat block cream cheese-16 ounces
- Unsalted butter-6 tablespoons
- Sour cream-0.25 cups
- Large eggs-2 each
- Ground pumpkin pie spice-2 teaspoons
- Vanilla extract-2 teaspoons
- Fine salt-0.25 teaspoons
Wash your hands and clean the work surface. Let the cream cheese, sour cream, and eggs stand at room temperature for about 30 minutes so they blend smoothly. Heat the oven to 325°F with a rack in the center. Line the baking pan with parchment paper, leaving enough overhang on two sides to lift out the chilled cheesecake.
Wash your hands and clean the work surface before preparing the ingredients.
Melt the butter in the microwave-safe bowl in short bursts. Stir in the graham cracker crumbs and 1/4 cup sugar until evenly moistened. Press firmly into an even layer across the bottom of the pan, using the bottom of a measuring cup.
Use the microwave-safe bowl and handle the hot melted butter carefully.
Bake the crust for 10 minutes, until fragrant and lightly golden at the edges. Set the pan on the cooling rack while you prepare the filling. Leave the oven at 325°F.
Use oven mitts to move the hot pan to the cooling rack.
In the large bowl, beat the softened cream cheese and remaining 3/4 cup sugar on low speed until smooth, about 1–2 minutes. Scrape the bottom and sides of the bowl. Add the pumpkin puree, sour cream, pumpkin pie spice, vanilla, and salt; mix on low just until evenly combined.
Add the eggs one at a time, mixing on low only until each disappears into the filling. Scrape the bowl and gently fold a few times to eliminate any unmixed streaks. Avoid whipping air into the batter. Wash your hands after handling the raw eggs, and do not taste the uncooked filling.
Wash your hands after handling the raw eggs.
Do not taste the uncooked filling.
Pour the filling over the warm crust and smooth the top. Bake for 45–55 minutes, checking toward the end. The edges should be set and slightly puffed, while the center should tremble gently as one piece when the pan is nudged, rather than ripple like liquid. Check the center with a clean instant-read thermometer; it should reach 160°F. Remove promptly once these cues are met.
Use a clean instant-read thermometer to verify the center reaches 160°F; clean the thermometer before and after checking.
Cool the pan on the wire rack for about 1 hour, away from drafts. Refrigerate, loosely covered, for at least 4 hours, until thoroughly chilled and firm. Do not leave the baked cheesecake at room temperature for more than 2 hours.
Refrigerate within 2 hours and keep the refrigerator at 40°F or below.
Lift the chilled cheesecake out using the parchment and place it on the cutting board. Cut into a 4-by-4 grid to make 16 bars, wiping the knife clean between cuts. Serve chilled and return uneaten bars to the refrigerator promptly.
Return uneaten bars to the refrigerator promptly.
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