Pumpkin Pie Cheesecake Bars

Graham Cracker Crust//Cheesecake Filling//Pumpkin Pie Filling

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I made these Pumpkin Pie Cheesecake Bars for Thanksgiving this year, and they were absolutely magical. I love a classic pumpkin pie, but this year I wanted to make something a little different while still keeping all those cozy fall flavours.

I'd come across a few variations of pumpkin pie cheesecake bars on Instagram, and the combination of the two desserts sounded too good not to try. When I found Sarah Kieffer's version in her cookbook 100 Cookies, I knew I'd found my Thanksgiving dessert! I used her recipe as a starting point, making a few changes and incorporating my own graham cracker crust.

The result is a thick, buttery, salted graham cracker crust layered with rich vanilla cheesecake and swirls of warmly spiced pumpkin pie filling. It's everything I love about pumpkin pie, with the added richness and creaminess of cheesecake. Truly the best of both worlds!

As a Canadian, I'm unfortunately a little late sharing this in time for our Thanksgiving, but hopefully it's arriving just in time for some of my American friends to add it to their holiday baking plans!

Adapted from Sarah Kieffer's Cream Cheese Pumpkin Pie Bars in her cookbook 100 Cookies.

Recipe Notes

• Pan size: You'll need a deep 9 × 13-inch baking pan for this recipe. There is quite a lot of filling, and a standard shallow pan may not be tall enough.

• Room-temperature ingredients: Make sure your cream cheese and eggs are at room temperature before beginning. This helps the cheesecake filling come together smoothly.

• Salt: I recommend using pink Himalayan salt for the graham cracker crust, as the larger granules are desirable. The tiny "pockets" of salt yield a pleasant sweet and salty contrast. I should note that I am referring to pre-ground pink Himalayan salt—not from a salt grinder, as this will be finer. A finer salt will fully blend into the mixture, which I don't recommend.

• Chilling: Allow plenty of time for chilling. Cheesecake needs time in the refrigerator to properly set, so I recommend making these the day before you plan to serve them.

Ingredients

Graham Cracker Crust

• 720 g graham cracker crumbs

• 350 g unsalted butter

• 1¼ tsp pink Himalayan salt

Pumpkin Pie Filling

• 675 g unsweetened pumpkin purée

• 300 g brown sugar

• 3 large eggs, room temperature

• 3 tbsp maple syrup

• 1¾ tsp ground cinnamon

• 1 tsp ground ginger

• ¾ tsp freshly grated nutmeg

• ¾ tsp salt

Cheesecake Filling

• 675 g cream cheese, room temperature

• 350 g granulated sugar

• 3 tbsp pure vanilla extract

• ½ tsp fine white sea salt

• 1 tbsp unsalted butter, melted

• 3 large eggs, room temperature

Method

Graham Cracker Crust

1. Preheat oven to 350°F (175°C) and ensure that the oven rack is positioned in the middle.

2. Butter a deep 9 × 13-inch tin (or spray it with a natural oil for ease). Line it with a parchment sling (Google that if you don't know what it is—it'll let you remove the cheesecake bars easily).

3. Melt butter in a small saucepan, or microwave.

4. In a medium bowl, combine graham cracker crumbs and salt with a spatula. Add in the melted butter (no need to let it cool down first), and combine.

5. Pour the contents into the baking tray. Roughly disperse the mixture with your hands first, then use a spatula to help you press it down neatly and firmly.

6. Bake for 15 minutes, or until the edges are lightly golden. Remove from oven. Take a spatula, or a spoon, and lightly pat down the edges which will have risen, to make sure that the whole thing is flat all the way across. Allow to cool while you prepare the fillings.

   
   

Pumpkin Pie Filling

1. In a medium bowl, combine all ingredients, whisking until smooth and fully incorporated. Set aside while you prepare the cheesecake filling.

Cheesecake Filling

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for 5 minutes. Halfway through, use a spatula to scrape down the sides and bottom of the bowl to prevent lumps.

2. Add the granulated sugar and continue beating on medium speed for 3 minutes. Halfway through, use a spatula to scrape down the sides and bottom of the bowl.

3. Add the vanilla extract, salt, and melted butter. Beat on medium speed for approximately 1 minute, until everything is well combined.

4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing at this stage, as introducing too much air can cause the cheesecake to puff up and crack while baking.

5. Give the mixture a final stir with a spatula, scraping along the bottom of the bowl to ensure everything is evenly combined.

Assembly & Baking

1. Reduce the oven temperature to 325°F (165°C).

2. Wrap the bottom and sides of the baking tray with 2 layers of aluminum foil, shiny side facing outwards. This will prevent the cheesecake from browning.

3. Pour the cheesecake filling over the cooled graham cracker crust. Use an offset spatula or the back of a spoon to spread it into an even layer.

4. Spoon the pumpkin pie filling over the cheesecake in dollops, distributing it across the entire surface.

5. Using a butter knife, gently swirl the pumpkin filling into the cheesecake. Drag the knife through the two mixtures in different directions to create a marbled effect. Be careful not to push the knife all the way down into the graham cracker crust. You want distinct swirls of pumpkin and cheesecake rather than mixing the two fillings together completely.

6. Gently tap the pan against the counter a few times to release any large air bubbles.

7. Bake for 55 minutes, until the edges are set and the centre still has a slight jiggle when you gently move the pan. The cheesecake will continue to firm up as it cools.

8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for approximately 30 minutes. This allows it to cool more gradually.

9. Transfer the pan to a wire rack and allow the cheesecake to cool completely at room temperature.

10. Once cooled, cover the pan with parchment paper, and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.

11. Using the parchment sling, carefully lift the cheesecake out of the pan. Slice into bars using a sharp knife, wiping the blade clean between cuts for neat edges.

12. Serve chilled, or allow the bars to sit at room temperature briefly before enjoying if you prefer a slightly softer, creamier texture. You can also feel free to top it with a little whipped cream and a dash of cinnamon.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For the best texture and flavour, keep them refrigerated until shortly before serving.

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