Pumpkin Cheesecake Bars
User Reviews
5.0
141 reviews
Excellent
Pumpkin Cheesecake Bars
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These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert.
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Ingredients
For the crust
- 2 1/4 cups Graham cracker crumbs
- 1/2 cup butter melted
- cooking spray
For the filling
- 6 8 ounce blocks cream cheese softened
- 2 1/4 cups sugar
- 6 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 2 teaspoons pumpkin pie spice
For the topping
- 1 1/2 cups Whipped Cream or thawed whipped topping
- 24 candy pumpkins
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Instructions
- Preheat the oven to 300 degrees F. Coat a 9"x13" pan with cooking spray and line the bottom of the pan with parchment paper.
For the crust
- Place the graham cracker crumbs and butter in a bowl; stir until well combined.
- Firmly press the graham cracker mixture evenly into the bottom of the pan.
For the filling
- Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.
- Add the sugar and beat until just combined.
- Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
- Pour half of the cheesecake mixture over the crust and spread into an even layer.
- Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
- Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
- Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for an hour.
- Refrigerate the bars for at least 3 hours or up to 3 days.
- Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.
Notes
- Be sure to use pumpkin puree, and not canned pumpkin pie filling. The pie filling contains additional ingredients and will not work properly in this recipe.
- Your cream cheese should be very soft to keep your batter from getting lumpy. You can microwave your cream cheese in 30 second increments to soften it quickly.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
54mg
(18%)
Sodium
103mg
(4%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
2590IU
(52%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 54mg | 18% |
| Sodium | 103mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 2590IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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