Pumpkin Cheesecake Bars
It’s officially baking season for me in this house. I want to bake all of the things. Maybe it’s part of the nesting thing, but I’m all about making goodies right now, especially if they will make my house smell amazing.
I hope you guys aren’t sick of pumpkin yet because I’ve still got a handful of recipes to share with you. These pumpkin cheesecake bars are kind of heavenly if you love all things cheesecake and pumpkin like I do. They are actually pretty easy to make as well and I could see myself making these for parties all season long!
So the pictures for this post are completely random and you guys might think I’ve gone a little crazy, but I wanted to show you how this one dessert can take you all throughout the fall and holidays. For Halloween, you could do little whipped cream ghosts with dried currants or mini chocolate chip eyes and a mouth. Or you could do a dollop of whipped cream and top it with a piece of festive Halloween candy like candy corn or fall-themed M&M’s.
And for Thanksgiving, whipped cream and walnuts or pecans!
Pumpkin Cheesecake Bars
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
For the cheesecake bars:
- 2 (8-ounce) packages plain cream cheese, softened
- 3/4 cup granulated sugar
- 1 1/2 cups pumpkin puree (not filling)
- 1 teaspoon pumpkin pie spice
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- whipped cream
- candy corn
- dried currants or mini chocolate chips (for the ghosts)
- Preheat oven to 350 degrees F. Place some foil into a 9×13 baking dish, leaving some overlap on the sides. Spray with non-stick spray and set aside.
- In a mixing bowl, stir together the graham cracker crumbs, melted butter, and brown sugar until well-combined. Spread the mixture in the bottom of th baking dish into an even layer, pressing down. Bake the crust for 10-12 minutes or until it is golden. Remove from the oven and set aside.
- While the crust is baking, beat together the cream cheese and sugar until smooth. Then beat in the pumpkin puree, pumpkin pie spice, eggs, vanilla, and the flour until well-combined. Pour the mixture over the crust and use a spatula to spread into an even layer. Bake for approximately 35-40 minutes or until the center is almost set, but still slightly jiggly. Allow for the bars to cool for 1 hour and then refrigerate for at least 4 hours or overnight before slicing into bars.
- Garnish with desired toppings!