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
Cost: $11.45, $0.95 per Serving
Ingredients
For the Crust:
- 8 full Graham Crackers crushed into crumbs
- ¼ cup Brown Sugar
- 4 Tbsp Butter melted
- ⅛ tsp Salt
For the Filling:
- 4 8 oz packages of Cream Cheese, softened
- 1 ¼ cup Sugar
- 4 Large Eggs
- 1 cup canned Pumpkin Puree not pumpkin pie
- 2 tsp Pumpkin Pie Spice
- Whipped Cream Topping
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or foil.
- Crush the graham crackers into fine crumbs using a food processor.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and salt. Press the mixture evenly into the bottom of the prepared pan.
- Using a hand mixer, beat the softened cream cheese and sugar on high speed until light and fluffy.
- Reduce the mixer speed to medium. Add the eggs one at a time, mixing well after each addition until smooth.
- Spread half of the cheesecake mixture evenly over the crust.
- Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake mixture and mix until combined.
- Carefully spread the pumpkin cheesecake mixture evenly over the plain cheesecake layer.
- Bake uncovered for 40–45 minutes, or until the center is set and slightly firm.
- Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Cut into bars and top with whipped cream before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 199mg | Potassium: 114mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3628IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
