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RECIPE
14 INGREDIENTS13 STEPS6HR

Pumpkin Cheesecake Bars

5.0
1 Ratings

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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.
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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!
6HR
Total Time
1HR 5MIN
Active Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Crust

2 cups
Graham Cracker Crumbs
1/2 tsp
Ground Cinnamon
1/2 cup

Bars

4 pckg
(8 oz)
Cream Cheese , room temperature
2/3 cup
Brown Sugar
1/2 Tbsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/4 tsp
1/8 tsp
Ground Cloves
5
Large  Eggs , room temperature
1 can
(15 oz)
about 2 cups

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Nutrition Per Serving

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CALORIES
568
FAT
36.9 g
PROTEIN
8.4 g
CARBS
52.9 g

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 freezer for up to 2 months. When ready to serve, remove the foil and defrost in the fridge overnight.

Cooking Instructions

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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 cup), Granulated Sugar (1/3 cup), Ground Cinnamon (1/2 teaspoon), 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 5
Reduce the oven temperature to 325 degrees F (165 degrees C).
Step 6
In a large bowl, use a mixer to beat the Cream Cheese (4 package) 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 (2 teaspoon), Ground Nutmeg (1/2 teaspoon), Fresh Ginger (1/4 teaspoon), and Ground Cloves (1/8 teaspoon).
Step 8
Add Egg (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 (2 teaspoon) and beat until completely smooth.
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 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!

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Nutrition Per Serving
Calories
568
% Daily Value*
Fat
36.9 g
47%
Saturated Fat
20.6 g
103%
Trans Fat
0.9 g
--
Cholesterol
172.4 mg
57%
Carbohydrates
52.9 g
19%
Fiber
1.9 g
7%
Sugars
41.2 g
--
Protein
8.4 g
17%
Sodium
363.0 mg
16%
Vitamin D
0.4 µg
2%
Calcium
102.5 mg
8%
Iron
1.4 mg
8%
Potassium
149.7 mg
3%
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