Pumpkin Cream Cheese Bars
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5.0
162 reviews
Excellent
Pumpkin Cream Cheese Bars
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These irresistible pumpkin cheesecake bars have a buttery graham cracker crust topped with a creamy pumpkin cheesecake filling. They are easy to make and perfect for the holidays.
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Ingredients
Crust
- 12 full sheets Graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
Cheesecake
- 4 - 8 ounce full fat cream cheese at room temperature
- 1.5 cups white sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
Instructions
- Start by making the crust.
- Preheat the oven to 350ºF. Line a 9 x 13 baking dish with parchment paper. Leave a little extra on the ends so that you can pull the bars out of the pan.
- In a medium sized mixing bowl, combine the graham cracker crumbs and brown sugar. Mix together until thoroughly combined.
- Pour in the melted butter. Mix together until it begins to stick together and form a dough.
- Take the crust mix and press it into the bottom of the 9x13 parchment lined dish. You want to press it into an even layer across the bottom.
- Bake the crust for 8 minutes.
- Remove from the oven and set it aside to cool.
- In a large mixing bowl or the bowl of a stand mixer, begin making the cheesecake layer. Add the cream cheese, sugar, salt, and vanilla to the bowl.
- Using either the stand mixer or an electric hand mixer, blend the cheesecake mix on low just until it is smooth. Don't overmix.
- Once smooth, add in the eggs and one at a time. Beat the eggs in just until it is combined before adding the next egg.
- Remove 1/3 of the mixture from the bowl and place it in a separate bowl. Set that separate bowl aside.
- To the large mixing bowl, add the pumpkin, cinnamon, and pumpkin pie spice. Mix until just combined.
- Pour the pumpkin mixture over the graham cracker crust.
- Gently pour the reserved cheesecake mixture over the top. Careful not to mix the two layers.
- With a toothpick or kabob skewer, gently swirl the cheesecake mix into the pumpkin mix. Careful not to overmix. You want it to be a swirl, not fully mixed together.
- Place the baking dish in the oven and bake for 55-60 minutes or until the cheesecake is set.
- Remove the cheesecake from the oven and allow it to cool completely to room temperature.
- Place the baking dish in the refrigerator for 1-2 hours before slicing. Be sure it's at room temperature first.
- Once cooled, remove from the refrigerator and pull the cheesecake out by the parchment paper overhand.
- Cut the cheesecake into bars. You need to do this immediately after removing it from the refrigerator with a hot knife. The best way to do this is to run the knife under hot water, wipe off the water, and make your cut. Run the knife under hot water between each cut.
- Serve them as is or topped with whipped cream.
Notes
- parchment paper
- It's important when you're lining the pan with parchment paper to be sure you leave an extra overhang to be able to pull it from the pan to slice.
- Be careful when you're swirling the two cheesecake mixes together. You want it to be a swirl, not completely combined. Less is more when it comes to this step.
- You need to cut them immediately after cooling with a hot knife.
- The cream cheese MUST be room temperature. It's key to a smooth, creamy cheesecake filling.
- Don't overmix the cheesecake filling. If you over mix it, it will get air pockets. When baked, they will rise and then fall resulting in both a sunken and cracked cheesecake filling.
- Try not to put the cheesecake in the refrigerator before it's completely cooled. It can cause condensation and cracking if you do it too soon before it's completely cooled.
Nutrition Information
Show Details
Serving
1serving
Calories
233kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
42mg
(2%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
5871IU
(117%)
Vitamin C
2mg
(2%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 233kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 42mg | 2% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 5871IU | 117% |
| Vitamin C | 2mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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