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Cheesecake Pumpkin Bars
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Pumpkin Cheesecake Bars

Prep Time 3 hours 20 minutes
Cook Time 50 minutes
Author Holly

Ingredients

Crust:

  • 1 ½ cups graham crackers crumbs
  • 1/4 cup melted butter

Pumpkin Cheesecake Layers:

  • 4 packages (8 ounces, each) cream cheese , softened
  • 1 ½ cups granulated sugar
  • 4 eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice

Topping:

  • whipped cream
  • pumpkin pie spice

Instructions

  • Heat oven to 300°F. Line a 9x13-inch baking pan with parchment paper; leaving about 1 inch of paper hanging over the sides.
  • Crust: In a medium size bowl, combine the graham cracker crumbs with the melted butter. Press this mixture in the bottom of the prepared pan. Set aside while making the cheesecake layers.
  • Pumpkin Cheesecake Layers: In the bowl of a stand-mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.
  • Add the pumpkin puree and pumpkin pie spice to the remaining cream cheese mixture. Whisk until smooth. Carefully, spoon over mixture in pan.
  • Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  • Refrigerate, uncovered, for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dust of pumpkin pie spice. Enjoy!

Notes

Yields: 12 large bars or 24 small bars