Pumpkin Cheesecake Bars
User Reviews
5.0
135 reviews
Excellent
Pumpkin Cheesecake Bars
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Pumpkin cheesecake bars with graham cracker crust.
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Ingredients
Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs (5.6 ounces)
- 6 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
Pumpkin Filling
- 2/3 cup light brown sugar
- 1 1/2 cups pumpkin puree 15 ounce can
- 1 pound full fat cream cheese at room temperature
- 1/4 cup sour cream
- 1/8 teaspoon kosher salt
- 1 Tablespoon pumpkin pie spice
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees F.
Crust
- In a medium sized bowl, combine graham cracker crumbs, sugar and butter.
- Press the mixture evenly onto the bottom of the prepared pan.
- Bake 8-10 minutes. Let cool.
Filling
- Lower oven temperature to 325 degrees F.
- In a small bowl, combine brown sugar, salt and spices.
- In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 3 minutes)
- Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes).
- Add sour cream and mix until well blended.
- Add eggs, one at a time, beating well after each addition. Scrape down sides of the bowl each time.
- Mix in the vanilla extract and pumpkin puree.
- Pour the filling over the baked crust. Smooth with an offset spatula and rap or drop lightly to remove any air bubbles.
- Place a baking pan of boiling water on the lowest rack in the oven.
- Bake the cheesecake for 30 minutes, on the middle rack of the oven. Reduce the oven temperature to 300 degrees F. and continue to bake the cheesecake another 10-15 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan.
- Allow cheesecake to cool completely. Wrap with plastic wrap and refrigerate until ready to serve.
Notes
- Recipe makes 12 small pumpkin cheesecake squares or 9 larger squares.
- Gluten free gingersnap cookies can be substituted for regular ones for a gluten free version.
- While full-fat cream cheese is preferable, low-fat can be substituted.
Nutrition Information
Show Details
Serving
1slice
Calories
227kcal
(11%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
382mg
(16%)
Potassium
233mg
(7%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
3406IU
(68%)
Vitamin C
1mg
(1%)
Calcium
167mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 227kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 382mg | 16% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 3406IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
135 reviews
Excellent
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