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You are here: Home / Dessert / Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 30, 2018 by Hugs & Cookies xoxo 7 Comments

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Won’t be long till we are all baking pumpkin breads, pumpkin muffins and now pumpkin cheesecake bars. This is definitely going to be reappearing each year in my fall baking repertoire! I just love how the layers look when you slice these bars. Topped with come caramel and whipped cream, you have one killer dessert!

Pumpkin Cheesecake BarsPumpkin Cheesecake BarsPumpkin Cheesecake Bars

Print
Pumpkin Cheesecake Bars
 
Ingredients
  • 6 T. melted butter
  • 1½ cups graham cracker crumbs
  • 32 oz cream cheese, room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 ½ cups sugar
  • 15 oz pumpkin puree
  • Caramel sauce and whipped cream for serving, if desired,
Instructions
  1. Preheat oven 325.
  2. Combine crumbs and butter for the crust.
  3. Line 9x13 pan with nonstick foil and press crumbs onto bottom.
  4. Chill.
  5. Beat cream cheese, eggs, vanilla, and sugar.
  6. Spread half of the cheesecake batter into the pan evenly and smooth.
  7. Freeze the pan.
  8. To the rest of the cheesecake batter, stir in the pumpkin.
  9. Spread the pumpkin cheesecake carefully on the frozen cheesecake layer.
  10. Bake 30 mins.
  11. Cool completely and chill.
  12. Serve with caramel sauce and whipped cream.
3.4.3177

Adapted from Tasty

 

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Filed Under: Cheesecake, Dessert, Halloween, Holidays

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Zara Young says

    October 1, 2018 at 1:02 pm

    Thank you so much for your helpful shear!

    Reply
  2. Jessica says

    October 4, 2018 at 7:35 am

    It’s pumpkin time! I love these pumpkin recipes I’ve been seeing lately. I just can’t seem to choose what I should bake first, they’re all awesome. This cheesecake bar looks like a favorite! 😉
    Cheers,
    Jessica

    Reply
    • Hugs & Cookies xoxo says

      October 4, 2018 at 7:27 pm

      Enjoy!!!

      Reply
  3. Sarah says

    October 6, 2018 at 4:17 pm

    Wow this looks good. Pregnancy cravings! Perfect timing and looks easy to follow which is even better 😀

    Reply
  4. Nuevo Baker says

    November 4, 2018 at 7:37 am

    Thanks for sharing this awesome recipe! I just finished making 2 batches, and they are chilling in the refrigerator as I type. I can’t wait to eat a piece and share the rest with my co-workers!

    One thing I wanted to share: I don’t know if my cheesecake ended up thicker than the recipe intended, but I ended up having to boost my oven temp to 350 and baking them (one at a time) for 45-55 minutes each. 30 minutes at 325 on the first batch left me with a soupy cheesecake. I used a 9×13 pan. I’m thinking they may have spent too much time in the freezer — I was studying while making this recipe, and lost track of time!

    Reply
  5. Julia says

    November 25, 2020 at 4:54 pm

    How long should you freeze this before adding the pumpkin cheesecake on top?

    Reply
    • Hugs & Cookies xoxo says

      November 26, 2020 at 9:44 pm

      30 mins

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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