Easy Pumpkin Cheesecake Bars with Graham Cracker Crust
Try this Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust recipe
Try this Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust recipe
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 egg, lightly beaten
- 2 tablespoons granulated sugar
- 1/2 cup canned pumpkin
- 2 teaspoons all-purpose flour
- 1 tablespoon packed brown sugar
- 2 cup graham cracker crumbs
- 6 tablespoons melted butter and cooking spray
- 11 ounces lcream cheese
- 1/3 cup lsour cream
- Carbohydrate 186.907139981888 g
- Cholesterol 41.1124999905215 mg
- Fat 32.8278120796561 g
- Fiber 17.4302251399691 g
- Protein 15.3379579154512 g
- Saturated Fat 11.754802706223 g
- Serving Size 1 1 recipe (731g)
- Sodium 5906.0615377965 mg
- Sugar 169.476914841919 g
- Trans Fat 3.03412154121802 g
- Calories 1093 calories
Step-by-step
- Preheat oven to 325 degrees. Spray a 9" square baking pan with cooking spray, then line it with parchment paper and set aside.
- Prepare the Crust: Start by crushing the graham crackers until the are fine.
- In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened.
- Press mixture into the prepared baking pan.
- Bake for 7 to 10 minutes or until set.
- Move to a wire rack to cool completely.
- Now work on the filling: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth in texture.
- Add the lightly beaten egg, andbeat on low until just combined.
- Now Pour 3/4 cup batter into a small bowl.
- Add pumpkin, brown sugar and cinnamon, stirring until well blended.
- Next pour the plain batter over cooled crust.
- Now add the next layer of pumpkin batter over the plain batter.
- Finally bake it at 325 degrees for 20 to 25 minutes or until center is almost set.
- Cool on wire rack for 1 hour.
- Cover and refrigerate at least 2 hours to overnight before serving it.
The Danger of Overbeating
Bakers frequently incorporate too much air into cream cheese by running an electric mixer on high speed. This traps excess oxygen, causing the surface to crack during the 325 degree bake. Beat the cream cheese, sour cream, sugar, flour, and vanilla on a low setting until completely smooth. Add the egg last and mix only until combined to maintain a dense, uniform crumb.
Crust Integrity and Cooling
Pressing graham cracker crumbs tightly into a 9-inch square baking pan prevents the crust from crumbling into the filling. Bake this base for 7 to 10 minutes until set, then transfer it to a wire rack. Pouring heavy batter onto a hot crust will melt the butter binder and ruin the structural integrity. Allow the baked bars to cool at room temperature for 1 full hour before moving them to the refrigerator for at least 2 hours.
Fat Content and Substitutions
Altering the dairy components changes the moisture equilibrium significantly. Using low-fat cream cheese or light sour cream introduces excess water, resulting in a soggy, separated filling instead of a firm slice. Maintain the original fat percentages to ensure the starches and proteins set correctly during baking.
