How To Make Pumpkin Cheesecake Bars
These pumpkin cheesecake bars have a graham cracker crust, a layer each of vanilla cheesecake and pumpkin cheesecake, and a whipped cream topping.
Serves:
Ingredients
For Crust:
- 2¼cupsgraham cracker crumbs
- ½cupbutter,melted
- cooking spray
For Filling:
- 8ozcream cheese,(6 blocks), softened
- 2¼cupssugar
- 6eggs
- 1½tspvanilla extract
- 1½cupspumpkin puree
- 2tsppumpkin pie spice
For Topping:
- 1½cupswhipped cream,or thawed whipped topping
- 24candy pumpkins
Instructions
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Preheat the oven to 300 degrees F. Coat a 9×13-inch pan with cooking spray and line the bottom of the pan with parchment paper.
Crust:
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Place the graham cracker crumbs and butter in a bowl; stir until well combined.
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Firmly press the graham cracker mixture evenly into the bottom of the pan.
Filling:
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Place the cream cheese in the bowl of a stand mixer. Beat for 3 to 4 minutes or until light and fluffy.
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Add the sugar and beat until just combined.
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Add the eggs, two at a time, beating after each addition. Add the vanilla extract and mix for 30 seconds.
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Pour half of the cheesecake mixture over the crust and spread into an even layer.
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Stir the pumpkin puree and the pumpkin pie spice into the remaining cheesecake mixture in the bowl.
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Pour the pumpkin cheesecake layer over the vanilla layer, gently spreading evenly into the pan.
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Bake the bars for 1 hour and 10 minutes. Turn off the oven and leave the oven door slightly ajar. Allow the cheesecake bars to cool in the oven for 1 hour.
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Refrigerate the bars for at least 3 hours or up to 3 days.
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Cut the bars into 24 squares. Use a piping bar and star tip to decorate each bar with a dollop of whipped cream, then place a candy pumpkin on top. Serve.
Nutrition
- Calories: 742.97kcal
- Fat: 28.21g
- Saturated Fat: 7.23g
- Trans Fat: 0.21g
- Monounsaturated Fat: 13.38g
- Polyunsaturated Fat: 5.87g
- Carbohydrates: 123.92g
- Fiber: 7.93g
- Sugar: 60.88g
- Protein: 17.33g
- Cholesterol: 63.40mg
- Sodium: 114.06mg
- Calcium: 339.92mg
- Potassium: 5071.52mg
- Iron: 12.43mg
- Vitamin A: 6472.53µg
- Vitamin C: 132.98mg
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