Fall screams pumpkin everything and these bars are sure not to disappoint. I know you’ve probably seen no-bake cheesecake, rainbow cheesecake and mini cheesecake recipes; but in these pumpkin cheesecake bars, the harmonious combination of both cream cheese and pumpkin spice is perfect.
Do not let the total time discourage you because it is 120% worth it. Make this the night before thanksgiving as a dessert and you and your guests will be asking for seconds.
#SpoonTip: Here is how you can make your own pumpkin puree if you can’t find it.
Pumpkin Cheesecake Bars
Ingredients
Instructions
Preheat oven to 300°F and line a 13 x 9u0022 baking dish with parchment paper. Gather all ingredients and make sure cream cheese and eggs are room temperature.
Crush 1 1/2 cups of graham crackers.
#SpoonTip: Use a plastic bag for easy cleanup.
Add graham crackers with 1/4 cup of melted butter in a bowl.
Press mixture into the bottom of a baking dish and make sure it is compact.
In a separate bowl, beat cream cheese and sugar together with a hand mixer.
Add 1 egg at a time and beat after each egg until light and fluffy.
Add vanilla extract and beat in.
Divide batter in half and spread half onto the graham cracker crust and save the other half.
Add pumpkin purée and pumpkin pie spice to the remaining batter and mix thoroughly with a spatula.
Spread the pumpkin purée evenly on top of the cream cheese mixture.
Place baking dish into the oven and bake for 50 minutes; after, turn the oven off and open the door slightly for 1 hour.
Place dish in the refrigerator for at least 3 hours before cutting—overnight is best.
Cut into bars and enjoy!
#SpoonTip: Optional to serve with whipped cream and cinnamon.