This is a sponsored post written by me on behalf of Shaw’s Supermarket. All opinions are 100% mine.
Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, a layer of creamy cheesecake, and then a silky pumpkin spice layer for an irresistible and shareable dessert. This easy pumpkin dessert is absolutely delicious and perfect for fall!
Nothing says “fall” quite like the flavors of pumpkin and spice. You know you love it in your latte, but what about in your dessert?
Here in New England, the best time of year is also the shortest. That’s why we have to pack in as much fall flavor as possible while we can!
Introducing my irresistible Pumpkin Cheesecake Bars with a graham cracker crust. They’re festive, easy to make, and ideal for pumpkin and cheesecake fans!
My “secret” ingredient is adding Coffee mate Pumpkin Spice coffee creamer to the cheesecake mixture for rich, delicious flavor. Grab a bottle at Shaw’s Supermarket to use in this recipe … and in your morning coffee!
And Shaw’s has tons of other products to help you get your pumpkin fix! Read on to see more of my favorites!
Ingredients
- Graham cracker crust – Based on my Graham Cracker Crust recipe, this delicious crust is just 3 ingredients: graham cracker crumbs, butter, and sugar.
- Cheesecake filling – Whipped cream cheese, sugar, vanilla, and an egg (to keep it all together) are blended until smooth.
- Pumpkin layer – This silky and flavorful layer is adapted from my Pumpkin Pie recipe. It’s loaded with spices, brown sugar, pumpkin puree, and eggs, and swaps the traditional evaporated milk for Coffee mate Pumpkin Spice coffee creamer. The creamer adds the perfect touch of creamy pumpkin spice flavor to the pumpkin layer.
How To Make Pumpkin Bars:
Make the crust by mixing together the graham cracker crumbs, butter, and sugar in a medium bowl, then pressing into the bottom of a 9×13-inch baking pan lined with parchment paper.
Make the cheesecake layer by beating together the cream cheese, sugar, eggs, and vanilla until smooth with a hand mixer or in a stand mixer fitted with a paddle attachment. Spread it out evenly over the top of the crust.
Make the pumpkin layer by whisking together the pumpkin, creamer, eggs, sugar, and spices until smooth. Pour the pumpkin mixture evenly over the top of the cream cheese layer. Then bake in a preheated oven.
Frequently Asked Questions:
I love using Coffee mate’s Pumpkin Spice coffee creamer to add fall flavor to my coffee and my favorite recipes!
The taste is just right, not too subtle or overpowering, but it really helps amplify the flavor of the pumpkin puree and spices in this recipe.
These bars will need to be refrigerated for several hours in order to set up.
They will stay good at room temperature for about 2 hours when serving.
Then any leftovers need to be refrigerated. They can be kept in the fridge for 3 to 4 days.
Sure can! Once the bars are cooled, pop them in the freezer uncovered until they’re firm, probably in an hour or two. Then, wrap them in aluminum foil and place them in a freezer bag. You can choose whether to pre-cut them or not.
Before serving, unwrap them completely then place them on the counter to thaw.
These Pumpkin Cream Cheese Bars, of course! As if this recipe isn’t easy enough, shopping at Shaw’s makes planning even easier, and it saves you money, too!
Save Money and Time with Shaw’s!
Simple: By becoming a just for U® rewards member and shopping at Shaw’s! There are 3 ways to join:
- Text the word JOIN to 46359
- Download Shaw’s app
- Sign up at www.shaws.com.
As a just for U® rewards member, I get exclusive e-coupons and personalized deals. I also scan the circular for Shaw’s HOT offers, which have HUGE savings on select items (it’s fun to plan recipes around those!).
On top of savings, I receive points for every dollar spent with each purchase that can be redeemed for money off of groceries and gas. That’s money earned on purchases that I’m going to make anyway!
Plus, I save tons of time with Shaw’s Grocery Delivery and Pick Up services here in Maine. If you have little ones at home as I do, you know that having your groceries brought to you is a total lifesaver!
Substitutions & Variations
- You can use gingersnaps or shortbread cookie crumbs instead of graham cracker crumbs in this recipe.
- If you can’t find the creamer because it’s out of season, you can use vanilla creamer or you can substitute for 1/2 cup of sour cream and 1 cup of evaporated milk.
- Granulated sugar may be used in place of light brown sugar.
My Favorite Pumpkin Flavored Items at Shaw’s:
The whole family can enjoy pumpkin flavored everything from morning till night with these yummy grocery picks!
- Coffee mate Pumpkin Spice creamer – Delicious in recipes and coffee!
- New England Coffee Pumpkin Spice K-Cups – The best way to perk up your day as the leaves change.
- Kellogg’s Pumpkin Spice Special K Cereal – A tasty way to make healthy breakfast choices.
- General Mills Pumpkin Spice Cheerios – A seasonal twist on a tried-and-true favorite.
- Quaker Pumpkin Spice Instant Oatmeal – So warm and comforting on chilly mornings!
- Kellogg’s Pumpkin Spice NutriGrain Bars – A wholesome snack when you’re on the go.
More Pumpkin Recipes:
- Pumpkin Cream Cheese Bread – Scrumptious pumpkin bread with a decadent swirl of cream cheese.
- Pumpkin Chocolate Chip Pancakes – A festive breakfast recipe for crisp weekend mornings.
- Homemade Pumpkin Spice Latte – Everyone’s favorite fall drink, made at home!
- Homemade Pumpkin Pie Spice – An aromatic blend of spices to use in all your autumn recipes.
- Pumpkin Pie Recipe – Because everyone needs a recipe for this holiday classic!
Pumpkin Cheesecake Bars
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👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Pumpkin Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs1
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- ½ cup unsalted butter melted
Cheesecake
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Pumpkin
- 15 ounces pumpkin puree not pumpkin pie filling
- 1½ cups Coffee mate Pumpkin Spice coffee creamer2
- ½ cup granulated sugar
- ¼ cup light brown sugar3 packed
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper; set aside.
- In a medium bowl, mix together the graham cracker crumbs, sugars, and butter until evenly moistened.
- Spread the crumbs out on the bottom of the prepared baking pan and use a glass to gently press the crumbs into the bottom; set aside.
Cheesecake
- In a large bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, and vanilla on medium speed until smooth.
- Add in the eggs one at a time, mixing after each addition. Beat the mixture on high speed for 1 minute.
- Pour the cheesecake mixture over the top of the graham cracker crust.
Pumpkin
- In a large bowl, whisk together the pumpkin puree, creamer, sugars, spices, salt, and vanilla until smooth and well mixed.
- Pour the pumpkin mixture over the top of the cream cheese mixture and bake for 50 to 60 minutes. The mixture will still be jiggly in the center, that's okay.
- Remove from the oven and allow the bars to cool in the pan on a wire rack for 1 hour before transferring to the refrigerator for at least 6 hours, preferably overnight, before slicing and serving.
- Serve with whipped cream or ice cream.
Notes
- You can use gingersnaps or shortbread cookie crumbs instead of graham cracker crumbs in this recipe.
- If you can’t find the creamer because it’s out of season, you can use vanilla creamer or you can substitute for 1/2 cup of sour cream and 1 cup of evaporated milk.
- All granulated sugar may be used in place of light brown sugar.
- Leftovers need to be refrigerated and can be kept in the fridge for 3 to 4 days in an airtight container.
Nutrition
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