If you’re looking for nostalgia and decadence in a bar, look no further than this pumpkin cheesecake recipe. The creamy cheesecake blankets a layer of pumpkin filling—all on a graham cracker crust that melts in the mouth to buttery perfection.
1 1/2 cups graham cracker crumbs (about 12 graham cracker sheets)
1/3 cup unsalted butter, melted
1/4 cup brown sugar, packed
1 cup pumpkin puree
1/2 cup brown sugar, packed
2 teaspoons cornstarch
1 teaspoon pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup heavy cream
1 large egg
8 ounces low-fat cream cheese, softened to room temperature
1 cup low-fat Greek yogurt
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
- Adjust the oven rack to the lower third position and preheat oven to 350°F. Grease or line the bottom and sides of a 9x13-inch baking pan with parchment, leaving an overhang on the longer sides. Set aside.
- Make the crust: Combine graham cracker crumbs, melted butter and brown sugar in a bowl and stir so that crumbs and sugar are well saturated with butter. Press mixture into bottom of the prepared baking pan, pressing down with fingers, a spatula or the bottom of a dry measuring cup. Bake crust in preheated oven for 8 minutes. Let cool slightly.
- Make the pumpkin layer: In a large bowl, beat all the pumpkin filling ingredients together until smooth. Reserve 1/3 cup of filling. Pour the remainder into warm crust.
- Make the cheesecake layer: In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese and Greek yogurt together for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg and vanilla. Beat on high speed until completely combined. Spread evenly on top of the pumpkin batter.
- Drop the remaining pumpkin batter in small spoonfuls on top of the cream cheese. With a spatula or toothpick, begin gently swirling the two together. Jiggle the pan back and forth to get the layers to settle into the pan.
- Bake for 40-50 minutes or until the center is no longer jiggly. Remove from the oven, set on a wire rack, and allow to cool completely. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Remove chilled bars from the pan using the overhang on the sides and cut into squares. Bars are best served chilled.
*Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each ground allspice and ground ginger, and 1/4 teaspoon each ground nutmeg and ground cloves.