Pumpkin Spice Cheesecake Bars

These pumpkin spice cheesecake bars combine a crunchy graham-pecan crust with a creamy, spiced filling—perfect for fall.

435 min Serves 12 serving(s) Medium

Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.

These pumpkin spice cheesecake bars feature a crunchy graham cracker and pecan crust topped with a creamy cheesecake layer and a pumpkin-spiced swirl. After baking and chilling, they're served with whipped cream for a delicious autumn dessert.

Directions

Set the oven to 350°F. Coat a 9x13-inch baking pan with cooking spray. In a food processor, grind the pecans and graham crackers into fine crumbs. Add 3 tablespoons sugar and 1/2 teaspoon salt, then pulse to mix. Pour in the melted butter and process until combined.

Press the crumb mixture evenly into the prepared pan using the bottom of a measuring cup or glass. Bake until the crust is lightly browned, 8 to 10 minutes. Let it cool completely on a wire rack, about 30 minutes. Lower the oven temperature to 325°F.

For the filling, beat the cream cheese, 1 1/2 cups sugar, vanilla, and 1/4 teaspoon salt in a stand mixer with the paddle attachment on medium-high until smooth, about 1 minute. Mix in the sour cream, then add the eggs one at a time, beating just until combined and scraping the bowl as needed. Avoid overmixing to prevent cracks.

Pour 4 cups of the batter over the cooled crust and spread evenly. Place in the freezer for 10 minutes. Stir the pumpkin puree and pumpkin pie spice into the remaining batter. Dollop this mixture over the chilled layer and spread to cover.

Bake until the bars are just set in the center (they will still jiggle slightly), about 40 minutes. Turn off the oven, prop the door open a few inches, and let the bars cool for 15 minutes. Transfer to a wire rack, run a thin knife around the pan edges, and cool to room temperature, about 1 1/2 hours. Cover and refrigerate for at least 4 hours or overnight. Serve with whipped cream.