Description
These delectable pumpkin pie cheesecake bars combine the creamy goodness of cheesecake with the warm spices of pumpkin pie in a convenient bar form, perfect for fall gatherings.
Ingredients
Scale
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the cheesecake layer:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- For the pumpkin pie layer:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup heavy cream
- For the topping:
- Whipped cream, for serving
- Ground cinnamon, for dusting
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared dish to form an even layer.
- Bake for 10 minutes, then cool slightly.
- Prepare the cheesecake layer:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Pour the cheesecake mixture over the cooled crust.
- Prepare the pumpkin pie layer:
- In another bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and heavy cream.
- Gently spoon the pumpkin mixture over the cheesecake layer. Swirl with a knife for a marbled effect.
- Bake:
- Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Cool completely, then refrigerate for at least 4 hours.
- Serve:
- Cut into bars, top with whipped cream and a dusting of cinnamon.
Notes
For best results, use fresh pumpkin puree. Bars can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280 kcal
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 5g