Sheet Pan Pumpkin Cheesecake Bars
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.
Servings 24 bars
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.