Pumpkin Cheesecake Bars
User Reviews
5.0
6 reviews
Excellent
Pumpkin Cheesecake Bars
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The best Pumpkin Cheesecake Bars recipe is here, packed with flavor and easy to make! Layered with a graham cracker crust, cheesecake filling, pumpkin filling, and topped with fresh whipped cream!
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Ingredients
For the Crust
- 15 Graham crackers
- 2 Tablespoons light brown sugar packed
- ½ cup unsalted butter melted
For the Cheesecake Filling
- 3 packages cream cheese, softened 8 ounce each
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- ¼ cup sour cream
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- 1 can pure pumpkin puree 15 ounce (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- Whipped Cream garnish, optional
- cinnamon/nutmeg garnish, optional
Instructions
- Preheat oven to 350 degrees F. Grease a 13x9 baking dish with shortening or line it with parchment paper (my preferred method). Set aside.
- Make the crust by placing graham crackers in food processor with brown sugar. Pulse until fine crumbs, then slowly add in the melted butter. Remove and press the crumbs into the bottom of the baking dish.
- Bake crust for 15 minutes, then remove from oven to cool. Meanwhile, lower temperature of oven to 325 degrees F.
- For the cheesecake filling, beat cream cheese, sugar, flour, and sour cream with an electric mixer for several minutes until smooth (scraping down the sides of the bowl as needed). Add the eggs, one at a time, then add in the vanilla extract. Mix just until the last egg and vanilla has been incorporated (do not over beat).
- Pour half the filling onto the cooled graham cracker crust.
- To the remaining cheesecake filling, add in pumpkin puree, pumpkin pie spice, and cinnamon. Beat until combined (about 1 minute). Spread over the cheesecake layer.
- Bake bars for about 35 minutes, until the edges are set (but the center may still be a bit wobbly). Let the bars cool at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 3 hours (or overnight).
- Slice and serve with whipped cream and pinch of cinnamon and nutmeg, if desired.
Notes
- Plain Greek yogurt can be substituted for the sour cream, if desired.
- Storage- Keep cheesecake bars covered with plastic wrap and store in refrigerator for up to 4 days.
- Freezer- Keep bars in airtight container (or wrap in plastic wrap and foil) and freeze for up to 2 months. Thaw in refrigerator overnight before serving.
- Once the eggs are added to the cheesecake filling, be careful not to continue beating, as this can lead to cracks in the cheesecake.
Nutrition Information
Show Details
Serving
1bar
Calories
146kcal
(7%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Cholesterol
38mg
(13%)
Sodium
77mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 38mg | 13% |
| Sodium | 77mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* 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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