Pumpkin Cheesecake Bars
User Reviews
5
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
30 mins
-
Additional Time
6 hrs
-
Total Time
6 hrs 55 mins
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Servings
9 servings
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Calories
326 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Cheesecake Bars
Report
These white chocolate Pumpkin Cheesecake Bars are filled with classic pumpkin pie flavor. A buttery graham cracker crust is layered with a creamy white chocolate cheesecake center and a spiced pumpkin pudding top. It's a fun, make-ahead fall dessert, perfect for Thanksgiving!
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Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt Morton brand
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoons butter melted, unsalted
For the Cheesecake Layer
- 4 ounces white chocolate chopped, good quality, bar
- 8 ounces cream cheese full fat; softened
- ¼ cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract pure
For the Pumpkin Layer
- ⅓ cup instant vanilla pudding mix
- ⅔ cup half-and-half
- ½ cup pumpkin pie mix not pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract pure
Instructions
- For the crust: Preheat the oven to 350° F and line an 8” pan with foil or parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger.
- Add the melted butter and mix to combine.
- Transfer the mixture to the prepared pan and press the crust into an even layer on the bottom of the pan.
- Bake the crust for 8 minutes. Remove from oven and let cool on a wire rack while you prepare the cheesecake.
- For the cheesecake layer: Place the white chocolate in a small microwave safe bowl. Heat it in 20-second intervals, stirring between each interval, until completely melted. Take care to not let the white chocolate scorch. Allow to cool slightly before adding to the cheesecake.
- In a medium bowl, beat the cream cheese and granulated sugar using a hand mixer on medium speed until fully combined.
- Add the egg, cooled white chocolate, and vanilla to the cream cheese mixture and mix to combine.
- Pour the cream cheese mixture over the cooled crust and smooth it into an even layer.
- Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer.
- For the pumpkin layer: In a medium bowl, beat the vanilla pudding and half-and-half on medium speed for 2 minutes, or until thickened.
- Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract, and whisk to combine.
- Spread the pumpkin mixture over the cheesecake layer.
- Place the pan in the fridge to chill for at least 6 hours, preferably overnight.
- For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel in between each slice.
- (Optional) I like to decorate these pumpkin cheesecake bars with a swirl of freshly whipped cream, but feel free to top them however you like.
Nutrition Information
Show Details
Serving
1
Calories
326kcal
(16%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
7g
(41%)
Cholesterol
69mg
(23%)
Sodium
272mg
(11%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 326kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 69mg | 23% |
| Sodium | 272mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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