Pumpkin Cheesecake Bars
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5.0
6 reviews
Excellent
Pumpkin Cheesecake Bars
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Rich, velvety Pumpkin Cheesecake Bars with a delicious spiced graham cracker crust is the perfect easy dessert for fall.
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Ingredients
Crust:
- 3 ½ cups crushed graham crackers
- ½ cup brown sugar
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ cup salted butter melted
Cheesecake:
- 24 ounces cream cheese
- ⅔ cup sugar
- 1 ½ teaspoon vanilla
- ⅔ cup heavy cream
- 3 eggs + 1 yolk
- 2 Tablespoons cornstarch
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup pumpkin puree
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Instructions
Crust:
- Preheat the oven to 350°. Line a 9x13” baking dish with parchment paper and lightly spray with baking spray. Set aside.
- In a large mixing bowl combine crushed graham crackers, brown sugar, sugar, cinnamon, nutmeg and ginger. Add in the melted butter and mix until the texture is a moist crumb.
- Transfer the crust mixture into the bottom of the prepared baking dish and press down evenly. Place into the preheated oven and bake for 10 minutes. Once baked, remove from the oven and place onto a wire cooling rack to cool. Make the cheesecake filling.
Cheesecake:
- Keep the oven preheated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Mix until smooth.
- Add in vanilla and mix to combine, then add heavy cream and continue mixing until combined. Add eggs and mix for 30 seconds.
- Next add in cornstarch, cinnamon, salt, nutmeg, ginger and cloves and mix until just combined.
- Divide the batter in half, putting one half into a separate mixing bowl.
- Add the pumpkin puree to one of the bowls and mix to combine.
- Dollop the batter on top of the prebaked crust, starting with the plain cheesecake, then the pumpkin cheesecake.
- Keep going back and forth until all the batter is used, then swirl the batters together with a knife.
- Place into the preheated oven on the center rack. Bake for 45 minutes, until the center is set. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.
- Once cooled, cover with plastic wrap and place into the fridge to let chill for 6-8 hours before serving.
Notes
- Tips For The Best Cheesecake Bars
- Tips For The Best Cheesecake Bars
- How Long Do Pumpkin Cheesecake Bars Keep?
- How Long Do Pumpkin Cheesecake Bars Keep?
- Refrigerator: Store them in an airtight container in the fridge for four days.
- Freezer: You can freeze them, too! Stack them in a freezer container with wax paper separating each layer. They will keep well in the freezer for up to two months. Let them thaw at room temperature before you serve them.
- For the best smooth filling: Be sure to scrape down the sides of the bowls as you make the filling. This will ensure everything is mixed with no lumps.
- Swirling tip: Use a cookie scoop to drop the two different fillings into the pan. This will make it easy to do it evenly so you get those pretty swirls.
- For the best cheesecake texture: Allow the bars to cool to room temperature first and then chill them in the fridge before slicing them. This will ensure they have the best velvety texture.
- Tip for slicing the bars: Use a sharp knife and slice slowly through the bars. Be sure to cut all the way through the crust. For the cleanest slices, wipe you knife after each slice to clean it.
- Serving tip: They are delicious plain, but a whipped cream on top of each slice dresses them up! You can spoon it on or pipe it on top.
Nutrition Information
Show Details
Calories
458kcal
(23%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.4g
Cholesterol
115mg
(38%)
Sodium
450mg
(19%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
3639IU
(73%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 115mg | 38% |
| Sodium | 450mg | 19% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3639IU | 73% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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