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SideChef
Recipes
American
Pumpkin Cheesecake Bars
Recipe

14 INGREDIENTS • 13 STEPS • 6HRS

Pumpkin Cheesecake Bars

5
1 rating
Pumpkin Cheesecake Bars are smooth, creamy pumpkin cheesecake over a delicious graham cracker crust and then baked to perfection. Top with a little whipped cream and this pumpkin cheesecake dessert is the perfect sweet finish to any holiday meal!
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/
Pumpkin Cheesecake Bars are smooth, creamy pumpkin cheesecake over a delicious graham cracker crust and then baked to perfection. Top with a little whipped cream and this pumpkin cheesecake dessert is the perfect sweet finish to any holiday meal!
6HRS
Total Time
$2.72
Cost Per Serving
Ingredients
Servings
12
US / Metric
Crust
Graham Cracker Crumbs
2 cups
Graham Cracker Crumbs
Granulated Sugar
1/3 cup
Granulated Sugar
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Unsalted Butter
1/2 cup
Unsalted Butter, melted
Bars
100% Pumpkin Purée
1 can
(15 oz)
100% Pumpkin Purée
about 2 cups
Cream Cheese
4 pckg
(8 oz)
Philadelphia Original Soft Cheese, room temperature
Granulated Sugar
1 cup
Granulated Sugar
Brown Sugar
2/3 cup
Brown Sugar
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Fresh Ginger
1/4 tsp
Fresh Ginger
Ground Cloves
1/8 tsp
Ground Cloves
Egg
5
Large Eggs, room temperature
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
569
Fat
36.9 g
Protein
8.4 g
Carbs
52.7 g
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Pumpkin Cheesecake Bars
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Kim's Cravings
Hi there! I’m Kim. I LOVE getting creative in the kitchen and then posting my creations here for you to enjoy.
https://www.kimscravings.com/

Author's Notes

Yields 18 bars.

These pumpkin cheesecake bars will keep, stored in the refrigerator, for 3-4 days. You may also freeze them for up to 2 months.

To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag; seal the bag and return it to the freezer for up to 2 months. When ready to serve, remove the foil and defrost in the fridge overnight.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C). If you will want to remove bars before slicing, line a 9x13-inch baking dish with parchment paper or foil so the sides hang over the edges of the dish.
step 2
In a medium mixing bowl, stir together Graham Cracker Crumbs (2 cups), Granulated Sugar (1/3 cup), Ground Cinnamon (1/2 tsp), and Unsalted Butter (1/2 cup).
step 3
Press the mixture firmly into the bottom of the prepared dish.
step 4
Bake for 10 minutes. Remove from the oven and set aside on a cooling rack.
step 4 Bake for 10 minutes. Remove from the oven and set aside on a cooling rack.
step 5
Reduce the oven temperature to 325 degrees F (165 degrees C).
step 6
In a large bowl, use a mixer to beat the Philadelphia Original Soft Cheese (4 pckg) until smooth.
step 7
Scrape the sides of the bowl and beat in the Granulated Sugar (1 cup), Brown Sugar (2/3 cup), Ground Cinnamon (1/2 Tbsp), Ground Nutmeg (1/2 tsp), Fresh Ginger (1/4 tsp), and Ground Cloves (1/8 tsp).
step 8
Add Eggs (5) one at a time, beating well after each one is added. Scrape down the sides of the bowl as needed. Add the 100% Pumpkin Purée (1 can) and Vanilla Extract (1/2 Tbsp) and beat until completely smooth.
step 9
Pour the filling over the prepared crust, and spread evenly.
step 9 Pour the filling over the prepared crust, and spread evenly.
step 10
Bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
step 10 Bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
step 11
Allow bars to cool at room temperature for about one hour.
step 12
Cover and then refrigerate for at least 4-6 hours, or overnight.
step 13
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!
step 13 To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!
Tags
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American
Shellfish-Free
Fall
Vegetarian
Dessert
Pumpkin
Thanksgiving
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