Pumpkin Cheesecake Bars Recipe

         This is really an easy recipe to make. This is the perfect combination of cheesecake and pumpkin. It’s as if they were made for each other. I combined this dessert with my favorite crust, graham crackers and butter. It sure seems this is the one I use for all desserts lately. The recipe is perfect if you signed up to bring a dessert at school, potlucks or meetings. The recipe will make a 9×13 pan, enough to feed the crowd there.

            When I said this is a simple recipe, I really meant it. You start with the basic cheesecake ingredients, then you will need pumpkin spices and pumpkin puree.

The only hard part when it comes to this dessert, is that you have to wait for it to cool down. These pumpkin cheesecake bars are the best dessert for fall weather.

When you are about to serve, put some whipping cream and a quick sprinkle of pumpkin pie spice.

Frequently Asked Questions:

            Can I use the low fat cream cheese?

You could, but using the full flavor gives this dessert more flavor and a great stability.

            Can I use pumpkin pie filling?

Shop strictly for the puree. The pie filling has sugar and spices in it already and will give the dessert an odd flavor and be too sweet.

            Does it really take that long to cool?

For the dessert to fully cook without cracking, it will finish baking during the hour in the oven with no heat turned on. The three hours in the refrigerator are needed to allow it to set fully and be completely cold.

What do you need to make Pumpkin Cheesecake Bars Recipe

            1 ½ graham cracker crumbs

            ¼ cup melted butter

            32 ounces cream cheese, softened

            4 eggs

            1 ½ cups granulated sugar

            1 cup pumpkin puree, not pie filling

            2 tsp pumpkin pie spice

How to make Pumpkin Cheesecake Bars Recipe

FIRST STEP:

Preheat the oven to 300*

Place an extra large sheet of parchment in a 9×13 pan. Parchment should reach up the sides about an inch

SECOND STEP:

In a bowl, combine the melted butter and the graham crackers

a)

b)

Stir well

Using your fingers, press the mix in the bottom of the pan, set to the side

THIRD STEP:

In a bowl, place the cream cheese and mix until smooth with an electric hand mixer. 

Mix in the sugar and beat until light and fluffy.

Beat in the eggs one at a time, just until blended

FOURTH STEP:

Spoon half the mixture over the crust in the pan and spread out evenly

In the remaining cheese mixture, blend in the pumpkin puree and the pumpkin spice

FIFTH STEP:

Use a wire whisk to blend together

Carefully spoon the pumpkin mix over the cheesecake mix, spread as evenly as possible

SIXTH STEP:

Bake in the preheated oven for 50 minutes or until set.

Turn the oven off, leave the pan in the oven and the door ajar

SEVENTH STEP:

Allow the cheesecake to cool down in the oven for 1 hour

Refrigerate for 3 hours before cutting into bars

Before serving, place a dollop of whipped cream on top of the bar and sprinkle with pumpkin spice.

Enjoy!