Pumpkin Cheesecake Bars – The Happier Homemaker

These scrumptious Pumpkin Cheesecake Bars mix the indulgence of cheesecake with the autumn flavors of pumpkin pie, all on a mouth-watering buttery graham cracker crust!

Pumpkin and cheesecake are companions made in heaven. Identical to my Pumpkin Cheesecake recipe, these pumpkin cheesecake bars mix the thick, creamy goodness of conventional cheesecake with pumpkin and that impossible to resist graham cracker crust.

After I whip up a batch of those bars, my children go loopy and the neighbors come knocking!

Simply kidding (slightly) however significantly, you’ll LOVE these and make them a fall staple in your house identical to they’re in mine!

Components

• graham crackers
• butter
• sugar
• cream cheese
• salt
• eggs
• vanilla
• pumpkin pureé (NOT pumkin pie filling!)
• pumpkin pie spice
• whipped cream for topping (optionally available however really helpful!)

Step-by-step

1. Preheat oven and line a 9 by 13 inch baking dish with parchment paper or foil, letting the perimeters overhang.
2. Use a meals processor to finely crumb the graham crackers and add them to a medium bowl.
3. Add butter and sugar and blend till all of the crumbs are moistened. Press the crust firmly into the underside of the ready pan, pushing down with the again of a spoon.
4. Bake for 12 minutes.

5. In the meantime beat cream cheese in a stand mixer (affiliate hyperlink) or with an electrical handheld mixer, mixing till clean, about 30 seconds.
6. Add sugar and salt and blend one other 30 seconds. Add eggs and blend till simply mixed. Cut back velocity to low and add remaining components, mixing till simply blended.
7. Pour cheesecake combination onto the crust and bake 20 minutes or till edges are agency and center has only a little bit of a wobble to it.
8. Take away from oven and permit to chill, then refrigerate no less than 4 hours earlier than serving.

Want much more pumpkin in your life? Strive these Pumpkin Muffins with Crumble Toppings, Pumpkin Donut Holes, Pumpkin Pie Pancakes, or Pumpkin Oatmeal!

Suggestions for finest outcomes

• use full fats cream cheese for this recipe, decrease fats choices can have an effect on the ultimate texture
• don’t over-mix the cream cheese combination or chances are you’ll get cracking after baking
• do NOT purchase pumpkin pie filling which is already sweetened and seasoned, you want pumpkin pureé for this recipe
• enable bars to chill to room temperature then refrigerate no less than 4 hours earlier than chopping and serving

For those who do this recipe, please remark and charge it under, I like listening to from you!

Print

Spiced Pumpkin Cheesecake Bars

• 
  Creator: Melissa Riker
• 
  Prep Time: 10 minutes
• 
  Prepare dinner Time: half-hour
• 
  Complete Time: 4 hours 40 minutes
• 
  Yield: 24 1x
• 
  Class: dessert
• 
  Technique: baking
• 
  Delicacies: American

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Description

These scrumptious Pumpkin Cheesecake Bars mix the indulgence of cheesecake with the autumn flavors of pumpkin pie, all on a mouth-watering buttery graham cracker crust!

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Components

Models
USM

Scale
1x2x3x

Crust

• 12 chocolate or common graham crackers
• 2 tablespoons sugar
• 8 tablespoons unsalted butter, melted

Filling

• 16 oz cream cheese, softened
• ¾ cup sugar
• ¼ teaspoon salt
• 2 eggs
• ¼ teaspoon vanilla extract
• 1 cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• whipped cream for topping (optionally available)

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Directions

1. Preheat oven to 350 and place rack in the midst of the oven.
2. Line 13 by 9 inch dish with parchment paper or foil, leaving overhang on edges. Spray with nonstick spray.
3. In a meals processor pulse graham crackers till finely crumbed, switch to a medium bowl.
4. Add butter and sugar and stir and till crumbs are moistened.
5. Press into the dish with the again of a measuring cup or massive spoon to make a good, even layer. Bake 12 minutes. Take away from oven.
6. In the meantime, in a stand mixer (affiliate hyperlink) or massive bowl with an electrical handheld mixer, beat cream cheese till clean, about 30 seconds, scraping bowl as wanted.
7. Add sugar and salt then combine a further 30 seconds.
8. Scrape the bowl, cut back velocity, and add eggs separately till simply blended.
9. Add vanilla and pumpkin pie spice and beat till clean on low.
10. Pour filling over crust and gently clean.
11. Bake till edges are agency and center wobbles, about 20 minutes.
12. Let cool on rack and refrigerate no less than 4 hours. Take away by pulling up parchment paper. Slice into 24 squares. Serve topped with whipped cream. 

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Key phrases: pumpkin cheesecake bars