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Creamy Pumpkin Cheesecake Bars with Brown Butter Crust

Creamy pumpkin cheesecake bars have a warmly spiced filling baked over a crisp brown butter graham cracker crust. Chill the bars for at least 4 hours for clean slices and a smooth, creamy texture.
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Prep Time 25 minutes
Cook Time 1 hour 6 minutes
chilling 4 hours
Total Time 5 hours 31 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the brown butter crust
  • 1 cooking spray for the pan
  • 0.5 cup unsalted butter
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
For the pumpkin cheesecake filling
  • 3 packages (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1.5 tsp pumpkin pie spice
  • 0.25 tsp kosher salt
  • 3 eggs large, at room temperature
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup sour cream at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 small saucepan
  • 1 electric mixer

Method
 

Make and bake the crust
  1. Heat the oven to 325°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Lightly coat the parchment and exposed sides of the pan with cooking spray.
  4. Melt the butter in a small saucepan over medium heat, swirling often, for 4 to 6 minutes, until it smells nutty and has golden-brown flecks.
  5. Pour the browned butter into a heatproof bowl and cool for 5 minutes.
  6. Stir the graham cracker crumbs and sugar into the browned butter until evenly moistened.
  7. Firmly press the mixture into the bottom of the prepared pan.
  8. Bake the crust for 10 minutes, then set the pan on a rack while you make the filling.
Make and bake the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth, about 1 minute.
  2. Beat in the sugar, flour, pumpkin pie spice, and salt until combined.
  3. Beat in the eggs one at a time on low speed, just until each is incorporated.
  4. Mix in the pumpkin puree, sour cream, and vanilla until smooth.
  5. Pour the filling over the crust and spread it evenly.
  6. Bake at 325°F for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle.
Cool and chill
  1. Cool the bars completely in the pan on a rack.
  2. Cover and refrigerate for at least 4 hours.
  3. Lift the bars out by the parchment and cut into 16 bars.

Notes

For clean slices, chill the bars for at least 4 hours and use the slight jiggle in the center as the doneness cue. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free variation, use gluten-free graham cracker crumbs and a gluten-free flour blend.