Pumpkin Cheesecake Bars Recipe
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5.0
21 reviews
Excellent
Pumpkin Cheesecake Bars Recipe
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These pumpkin cheesecake bars are so simple and easy to make. Buttery graham crackers crust topped with luscious pumpkin cheesecake is perfect!
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Ingredients
Graham Crackers Crust:
- 10 Graham crackers crushed into crumbs
- 5 tbsp unsalted butter melted
- 1 tbsp granulated sugar
Pumpkin Cheesecake Filling:
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1 tsp pumpkin pie spice
- 2 eggs room temperature
- 1 cup pumpkin puree
Crumble Topping:
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 5 tbsp unsalted butter
- 1 tsp cinnamon
Instructions
Graham Crackers Crust:
- Preheat the oven to 350 F. Line an 8X8 baking dish with parchment paper.
- Mix graham crackers and butter in a bowl, press in at the bottom of the baking dish using a measuring cup. Place the baking dish in the freezer for 10 minutes so it sets.
While the crust is in the freezer, make the cheesecake filling:
- In a bowl, mix cream cheese and sugar using an electric mixer. Add in pumpkin pie spice and mix well. Add in the eggs, mix well after each.
- Mix in the pumpkin puree. Make sure the mixture is even and smooth.
Crumble Topping:
- Place the flour and sugar in a bowl. Whisk until fully incorporated. Add in butter and using a fork or the tip of your fingers, rub it into the flour mixture until you have crumbles.
Assemble:
- Take the graham crackers crust out of the freezer, Pour the cheesecake filling on the crust. Sprinkle the crumbles on top of the cheesecake.
- Bake in the oven for 30-40 minutes until only the center is a little bit jiggly.
- Take the cheesecake out of the oven and let it cool in the room temperature.
- Once fully cool, place the cheesecake in the fridge and let it chill for at least 3-4 hours. Slice and serve.
Notes
- You can use a food processor to make graham cracker crumbs. Or you can break them into pieces, put them in a sealable plastic bag and seal the bag fully. Then using a rolling pin, roll over the crackers until you have perfect crumbs. You can of course, use a store bought graham crackers crust.
- It's best to have the cream cheese and the eggs at room temperature. This will make the cream cheese soft and the eggs easier to blend.
- This dessert is mildly sweet. If you like your cheesecake to be sweeter, increase the amount of white sugar from 1/2 cup to 3/4 cup.
- This cheesecake is best to be served after 4-5 hours of chilling in the fridge. This will give enough time to the cheesecake to set and you will have clean slices.
Nutrition Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
48g
(16%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
284mg
(12%)
Potassium
199mg
(6%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
5356IU
(107%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9squares
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 284mg | 12% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 5356IU | 107% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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