A creamy and delicious layered Fall dessert that will leave you craving more after every bite!
Easy Pumpkin Cheesecake Bars
I am always working on compiling a list of my all-time favorite recipes. In the process of sifting through all of them while looking for the best ones, I purged a few I knew I’ll never make. Somehow I absent mindedly got rid of one of my very favorite Thanksgiving dessert recipes and didn’t realize it until recently. I panicked!
I could have found a similar recipe online, but none of them are this one. They are variations of it and this is the best version of it that I’ve found! If I am going to share the best recipes with you, they truly need to be the very best!
I remembered that a friend of mine asked for this recipe years ago. I asked her if she still had a copy and thankfully she did! I was soooo relieved!! She really saved the day! Now I can share this easy recipe for Pumpkin Cheesecake Bars with you!
If you need more pumpkin inspiration, I think you’ll love these Mini Pumpkin Cheesecakes, Pumpkin Pie Cake Bars, and this Pumpkin Pecan Cobbler, too!
What You’ll Need for the Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Butter, Melted
And the Cheesecake:
- 4 (8 oz) Cream Cheese, Softened
- 1 1/2 cups Sugar
- 4 Eggs
- 1 cup Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
- Whipped Cream, Optional
How to Make Pumpkin Cheesecake Bars
- Heat oven to 300 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- In a small bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup melted butter.
- Press mixture down evenly in the prepared pan to form the crust.
- In a medium bowl, beat together 4 (8 oz) softened cream cheese and 1 1/2 cups sugar. Beat in 4 eggs, one at a time.
- Spoon half of the mixture over the crust.
- Mix 1 cup canned pumpkin and 2 tsp pumpkin pie spice into the remaining mixture.
- Carefully spoon over the mixture in the pan.
- Bake for 50 minutes, or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about an hour.
- Refrigerate until set and firm before cutting into bars.
- Top each piece with whipped cream if desired.
You Might Also Like:
More Pumpkin Recipes:
- Mini Pumpkin Cheesecakes
- Pumpkin Cake
- Pumpkin Cheesecake Crescent Muffins
- Cranberry Pumpkin Cake
- Pumpkin Bread
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
- 3-Ingredient Pumpkin Muffins
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Easy Pumpkin Pie
- Baked Pumpkin Cinnamon Sugar Donuts
- Pumpkin French Toast
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars, a creamy and delicious layered Fall dessert that will leave you craving more after every bite!
Ingredients
Crust
- 1 1/2 Graham Cracker Crumbs
- 1/4 cup Butter, Melted
Cheesecake
- 4 (8 oz) Cream Cheese, Softened
- 1 1/2 cups Sugar
- 4 Eggs
- 1 cup Canned Pumpkin
- 2 tsp Pumpkin Pie Spice
- Whipped Cream, Optional
Instructions
- Heat oven to 300 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- In a small bowl, make the crust by combining graham crackers and melted butter.
- Press mixture down evenly in the prepared pan.
- In a medium bowl, beat together softened cream cheese and sugar. Beat in eggs, one at a time.
- Spoon half of the mixture over the crust.
- Mix canned pumpkin and pumpkin pie spice into the remaining mixture.
- Carefully spoon over the mixture in the pan.
- Bake for 50 minutes, or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about an hour.
- Refrigerate until set and firm before cutting into bars.
- Top each piece with whipped cream if desired.
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