Pumpkin Cheesecake Bars
Servings 15 people
Pumpkin Cheesecake Bars are made with a buttery graham cracker crust is topped with 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!
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 9x13-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
Calories: 328kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 269mg | Potassium: 141mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5080IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
Find it online: www.sugarandsoul.co/pumpkin-cheesecake-bars/