Pumpkin Cheesecake Bars
These Easy Pumpkin Cheesecake Bars are a must try this holiday season! They are simple to make and sure to be a crowd pleaser!
Servings: 12
Ingredients
- For the Crust:
- 8 full Graham Crackers crushed into crumbs
- 1/4 cup Brown Sugar
- 4 Tbsp Butter melted
- 1/8 tsp Salt
- For the Filling:
- 4 8 oz packages of Cream Cheese, softened
- 1 1/4 cup Sugar
- 4 Large Eggs
- 1 cup canned Pumpkin Puree not pumpkin pie
- 2 tsp Pumpkin Pie Spice
- Whipped Cream Topping
Instructions
- Preheat oven to 350 degrees F. Line a 9X13 baking pan with parchment paper or foil.
- Crush up the graham crackers in a food processor to make the graham cracker crust.
- Mix together the crust ingredients in a medium size mixing bowl then press into the bottom of the 9X13 baking pan.
- Next, cream together with a hand held mixer on high, the cream cheese and the sugar until the mixture is light and fluffy.
- Reduce the speed to medium and add in the eggs, one at a time. Mix until well combined and the mixture is smooth.
- Spread half of the cheesecake batter mixture onto of the crust in the 9X13 baking pan. This creates the cheesecake layer.
- In a bowl combine canned pumpkin and pumpkin pie spice with the remaining cream cheese mixture.
- Carefully spread the pumpkin and cream cheese mixture on top of the cream cheese mixture in the pan.
- Bake uncovered for 40-45 minutes until set and slightly firm.
- Allow the bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving.
- Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
- Top with the whipped cream when serving and enjoy!
Nutrition
Calories: 265kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 203mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3628IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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