These Pumpkin Cheesecake Bars Are Your New Favorite Fall Bake

Fall is upon us, and we couldn’t be more excited to bake. After all, is there anything better than a warm kitchen that’s delicately perfumed by wafts of pumpkin spice?

This year, we’re especially excited to whip up a dessert from our pals at Delish that’s perfect for holiday parties, festive potlucks, or cozy nights in.

These pumpkin cheesecake bars, which were developed by Delish recipe tester Anya Ptacek, are a sumptuous, silky treat that get extra tang from the addition of sour cream. Pumpkin pie spice contributes that signature autumnal flavor, while gingersnap cookies guarantee a lightly spiced crust. (If you’re not a gingersnap fan, graham crackers work great here, too.) You’ll also need some canned pumpkin puree, unless you’re set on making your own from scratch.

And if you’re seeking more dinner ideas, be sure to check out the new Delish app, sponsored by DoorDash. You’ll find quick weeknight favorites, smart cooking tips, and inspiration to make every meal a little more delicious.

Pumpkin Cheesecake Bars

Ingredients

Crust

• Cooking spray
• 2 ¼ cups crushed gingersnap cookies
• ½ cup unsalted butter, melted
• 2 Tbsp granulated sugar
• 1 tsp pumpkin pie spice
• ½ tsp kosher salt

Filling

• 3 pkg. cream cheese, softened
• ¾ cup granulated sugar
• ½  cup sour cream
• 1 tsp pure vanilla extract
• 3 large eggs
• ¾ cup canned pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

1. For the crust: Arrange a rack in center of oven; preheat to 350°. Line a 13″ x 9″ baking dish with parchment, leaving an overhang on two opposite long sides. Grease parchment with cooking spray.
2. In a food processor, pulse gingersnap cookies until fine crumbs form, about 45 seconds. Add butter, sugar, pumpkin pie spice, and salt and pulse until mixture resembles wet sand, about 30 seconds more. Pour into prepared dish and pat down with your hands or the back of a measuring cup.
3. Bake crust until deeply golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool slightly. Reduce oven temperature to 325°.
4. For the filling: In the large bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat cream cheese on medium-high speed until smooth. Add sugar, sour cream, and vanilla, then beat until smooth. Scrape down bowl. Add eggs, one at a time, beating to blend after each addition.
5. Spread pumpkin puree on a large plate, then pat as dry as you can with paper towels. Transfer pumpkin puree to a medium bowl. Scoop 3/4 cup cheesecake batter into bowl with pumpkin puree. Add pumpkin pie spice and whisk until incorporated.
6. Pour remaining cheesecake batter over crust in an even layer. Dollop pumpkin batter in about 8 scoops across top of cheesecake batter. Using the back of a fork or a spoon, swirl batters 6 to 7 times to create desired pattern.
7. Bake bar until top is dry, edges are slightly browned, and the center slightly jiggles, about 30 minutes. Transfer to a wire rack and let cool 10 minutes. Refrigerate until set, at least 1 hour and up to 24.
8. Using parchment overhang, lift out bar and transfer to a cutting board. Slice into squares.

Recipe tips

• Use paper towels to press the extra moisture out of the pumpkin puree: Definitely do not skip this step — by soaking up all of that extra moisture, you will ensure that the pumpkin flavor shines through and that the texture of your cheesecake is moist without being wet.
• Practice patience: If you’re under a time crunch, you technically only need to let the cheesecake set up for 1 hour in the refrigerator, but allowing it to sit for longer will result in a better texture.
• Storage: These bars can be made up to three days ahead and should be stored tightly covered in plastic wrap or in an airtight container.

Recipe excerpted from Delish.