Sheet Pan Pumpkin Cheesecake Bars

This recipe for cheesecake bars is a personal favorite; it’s easy to assemble and so delicious. The bars bake up thin since the recipe is made on a sheet pan, with a tangy, creamy filling. I like to use sour cream with cream cheese to give it a little depth. The pumpkin filling is lightly spiced and rich, and the graham cracker crust compliments the filling.

A few things: I do make this in a half sheet pan, which makes this a win for feeding large groups, especially around the holidays. You can cut the recipe in half (except for the egg – still use 1 egg) and use a 9 x 13 pan instead. I added flour to the graham cracker crust, as I found the thin bottom layer needed a little extra substance to help it come out of the pan easily. If you want to make this gluten-free, you can replace the flour with graham cracker crumbs, but note the bottom crust will be more crumbly.

Sheet Pan Pumpkin Cheesecake Bars

Servings: 24 bars

Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Refrigeration Time: 4 hours hours

These delicious Pumpkin Cheesecake Bars have a buttery graham cracker crust topped with a tangy, creamy cheesecake filling and swirls of warmly spiced pumpkin. Baked in a half sheet pan, the bars are thinner than traditional cheesecake bars, making them perfect for serving a crowd at Thanksgiving and holiday gatherings.

Sarah Kieffer

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Ingredients

Crust

• 2 1/2 cups [250 g] graham cracker crumbs
• 1 cup [142 g] all-purpose flour
• 1/4 cup [50 g] granulated sugar
• 1/4 teaspoon fine salt
• 8 tablespoons [113 g] unsalted butter, melted

Pumpkin Pie Filling

• 1 cup [224 g] unsweetened pumpkin pie puree
• 1/2 cup [100 g] brown sugar
• 1 large egg, at room temperature
• 1 tablespoon maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine salt

Cream Cheese Filling

• 20 oz [567 g] cream cheese, at room temperature
• 1 cup 240 g] sour cream, at room temperature
• 1 cup [200 g] granulated sugar
• 1/4 teaspoon fine salt
• 1 large egg, at room temperature
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract

Instructions

For the crust

• Position an oven rack to the middle of the oven and preheat the oven to 325F [165C]. Grease a half sheet pan [18 by 13 by 1 in].
• In a large bowl, whisk together the graham cracker crumbs, flour, granulated sugar, and salt. Add the melted butter and stir to combine.
• Pat the dough in the prepared pan and bake for 15 minutes. Transfer the pan to a wire rack and let the crust cool while you prepare the filling.

For the pumpkin pie filling

• In a medium bowl, combine the pumpkin, brown sugar, egg, maple syrup, cinnamon, ginger, nutmeg, and salt, and mix until completely combined.

For the cream cheese filling

• In the bowl of a stand mixer fitted with a paddle, beat the cream cheese, sour cream, granulated sugar, and salt on medium speed until smooth. Scrape down the sides of the bowl and add the egg, lemon juice, and vanilla, mixing until completely combined.
• Pour the filling over the prepared crust and use an offset spatula to spread it evenly. Dollop the pumpkin pie filling over the top of the cheesecake, then use the tip of a butterknife or wooden skewer to swirl the pumpkin into the cream cheese batter, being careful not to cut into the crust. Bang the bottom of the pan on the counter a few times to get rid of any air bubbles.
• Bake until the sides are slightly puffed and the center doesn't jiggle when shaken, 25 to 30 minutes. Remove the pan from the oven and transfer to a wire rack and let cool. Once completely cool, move to the refrigerator and chill for at least 4 hours or overnight before slicing. Store the bars in an airtight container in the refrigerator for up to 2 days.