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 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
- Preheat oven 325.
- Combine crumbs and butter for the crust.
- Line 9x13 pan with nonstick foil and press crumbs onto bottom.
- Chill.
- Beat cream cheese, eggs, vanilla, and sugar.
- Spread half of the cheesecake batter into the pan evenly and smooth.
- Freeze the pan.
- To the rest of the cheesecake batter, stir in the pumpkin.
- Spread the pumpkin cheesecake carefully on the frozen cheesecake layer.
- Bake 30 mins.
- Cool completely and chill.
- Serve with caramel sauce and whipped cream.
Adapted from Tasty
Zara Young says
Thank you so much for your helpful shear!
Jessica says
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
Hugs & Cookies xoxo says
Enjoy!!!
Sarah says
Wow this looks good. Pregnancy cravings! Perfect timing and looks easy to follow which is even better 😀
Nuevo Baker says
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!