Pumpkin Cheesecake Bars
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!
Servings: 15 people
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
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.
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.
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.
How To Freeze:
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.
- 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.
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