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Pumpkin Cheesecake Bars

These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings: 24
Calories: 173 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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
    Cup of Yum
  1. Place the graham cracker crumbs and butter in a bowl; stir until well combined.
  2. Firmly press the graham cracker mixture evenly into the bottom of the pan.
For the filling
  1. Place the cream cheese in the bowl of a stand mixer. Beat for 3-4 minutes or until light and fluffy.
  2. Add the sugar and beat until just combined.
  3. Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
  4. Pour half of the cheesecake mixture over the crust and spread into an even layer.
  5. Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
  6. Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
  7. 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.
  8. Refrigerate the bars for at least 3 hours or up to 3 days.
  9. 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

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

% 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.