Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. My recipe uses just 12 ingredients, comes together quickly, and is made WITHOUT a water bath! Recipe: https://sugarspunrun.com/pumpkin-cheesecake-bars/ Ingredients Graham Cracker Crust 1 ½ cups graham cracker crumbs (170g) 2 Tablespoons granulated sugar 1 Tablespoon brown sugar, firmly packed 7 Tablespoons salted butter, melted (100g) Cheesecake 24 oz cream cheese, softened (680g) ¾ cup granulated sugar (150g) ¼ cup light brown sugar, firmly packed (50g) ½ cup sour cream (113g) 1 teaspoon vanilla extract 3 large eggs, lightly beaten Pumpkin Cheesecake ⅔ cup canned pumpkin (168g) 1 ½ teaspoons pumpkin spice: https://sugarspunrun.com/homemade-pumpkin-spice-recipe/ Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. 9x9 baking pan (Affiliate Link): https://amzn.to/37LKwq6 Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Instructions 00:00 Introduction Crust 00:11 Preheat oven to 325F (160C) and line a 9x9 baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier). 00:15 In a mixing bowl, stir together graham cracker crumbs and sugars. Add melted butter and stir until mixture is combined and resembles wet sand. Pour into prepared pan and press evenly across the bottom of the pan. Set aside (do not bake yet). Cheesecake 01:49 In a large mixing bowl, combine softened cream cheese, granulated and brown sugar and use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain. 02:39 Add sour cream and vanilla extract and stir until combined. 03:00 Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform. Pumpkin Cheesecake 04:37 Measure out about 1 ½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin puree and pumpkin spice and stir until combined. 05:33 Alternate dollops of the two batters over the prepared crust then swirl with a fork. Transfer to 325F (160C) oven and bake for 40-45 minutes (see note if you are not using a metal baking pan) or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving. Notes Storing Store covered in the refrigerator or in an airtight container for up to 5 days. Baking pan This recipe was tested and written for a 9x9 metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam Pinterest: https://www.pinterest.com/sugarspunrun Email List: https://sugarspunrun.com/subscribe/