Blair’s Pumpkin Cheesecake Bars
These easy Pumpkin Cheesecake Bars with a graham cracker crust are the perfect fall dessert!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake bars
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 8 hours
Total Time 9 hours 20 minutes
Servings
bars
Calories 392 kcal
Author Blair
Ingredients
FOR THE CRUST
list of 5 items
15 whole graham crackers, broken into smaller pieces
¼ cup sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
8 tablespoons (1 stick) salted butter, melted
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FOR THE FILLING
list of 11 items
3 (8 ounce) blocks cream cheese, softened
3 cups canned pumpkin puree
2 cups sugar
¼ cup all-purpose flour
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
Optional garnish: whipped cream; dusting of cinnamon; candy corn or candy pumpkins; caramel sauce
list end
Instructions
list of 1 items
1. Arrange rack in the middle of the oven. Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
list end
PREPARE CRUST
list of 2 items
1. Combine graham cracker pieces, sugar, ginger and cinnamon in a food processor. Process to fine crumbs, about 15 seconds. Add the melted butter and pulse
to combine, about 5 times. Sprinkle the mixture in the prepared baking dish. Press down gently and evenly.
2. Bake crust for 15-18 minutes, or until it starts to turn golden brown and is dry to the touch. Cool on a wire rack.
list end
PREPARE FILLING
list of 5 items
1. Reduce oven temperature to 300 degrees F.
2. In a large bowl, beat cream cheese, pumpkin and sugar at medium speed until smooth, stopping to scrape the sides of the bowl as necessary.
3. In a small bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger and cloves. Add flour mixture to the cream cheese mixture, beating until combined.
Add eggs, beat until combined. Spread batter onto prepared crust.
4. Bake in 300 degree F oven until center is set, about 45 minutes. Turn oven off and leave the cheesecake bars in the oven with the door closed for 1
hour. Remove from oven and let cool completely in pan on a wire rack.
5. Refrigerate until cold before slicing into bars, about 3 hours.
list end
Recipe Notes
Once cool, slice into bars and store in an airtight container in the refrigerator for up to 3 days. Add the whipped cream on top just before serving. You
can also freeze the bars for up to 2 months.
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving (1 bar)
Calories 392 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 82mg27%
Sodium 429mg19%
Potassium 184mg5%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 7925IU159%
Vitamin C 2mg2%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
These easy Pumpkin Cheesecake Bars with a graham cracker crust are the perfect fall dessert!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake bars
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 8 hours
Total Time 9 hours 20 minutes
Servings
bars
Calories 392 kcal
Author Blair
Ingredients
FOR THE CRUST
list of 5 items
15 whole graham crackers, broken into smaller pieces
¼ cup sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
8 tablespoons (1 stick) salted butter, melted
list end
FOR THE FILLING
list of 11 items
3 (8 ounce) blocks cream cheese, softened
3 cups canned pumpkin puree
2 cups sugar
¼ cup all-purpose flour
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
Optional garnish: whipped cream; dusting of cinnamon; candy corn or candy pumpkins; caramel sauce
list end
Instructions
list of 1 items
1. Arrange rack in the middle of the oven. Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
list end
PREPARE CRUST
list of 2 items
1. Combine graham cracker pieces, sugar, ginger and cinnamon in a food processor. Process to fine crumbs, about 15 seconds. Add the melted butter and pulse
to combine, about 5 times. Sprinkle the mixture in the prepared baking dish. Press down gently and evenly.
2. Bake crust for 15-18 minutes, or until it starts to turn golden brown and is dry to the touch. Cool on a wire rack.
list end
PREPARE FILLING
list of 5 items
1. Reduce oven temperature to 300 degrees F.
2. In a large bowl, beat cream cheese, pumpkin and sugar at medium speed until smooth, stopping to scrape the sides of the bowl as necessary.
3. In a small bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger and cloves. Add flour mixture to the cream cheese mixture, beating until combined.
Add eggs, beat until combined. Spread batter onto prepared crust.
4. Bake in 300 degree F oven until center is set, about 45 minutes. Turn oven off and leave the cheesecake bars in the oven with the door closed for 1
hour. Remove from oven and let cool completely in pan on a wire rack.
5. Refrigerate until cold before slicing into bars, about 3 hours.
list end
Recipe Notes
Once cool, slice into bars and store in an airtight container in the refrigerator for up to 3 days. Add the whipped cream on top just before serving. You
can also freeze the bars for up to 2 months.
Nutrition Facts
Pumpkin Cheesecake Bars
Amount Per Serving (1 bar)
Calories 392 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 82mg27%
Sodium 429mg19%
Potassium 184mg5%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 7925IU159%
Vitamin C 2mg2%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
