Pumpkin Cheesecake Bars for Fall
Pumpkin season is upon us, and what better way to celebrate than with a delicious pumpkin cheesecake bar? These bars are quick, easy, and absolutely perfect for the upcoming holiday. The best part about this recipe is that it doesn’t require any baking or cooking skills!
Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper or foil.
Break graham crackers into crumbs. In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice. Pour on top of graham cracker layer.
In a medium bowl, beat together cream cheese, egg, sugar and vanilla extract in stand mixer with paddle attachment.
Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
Bake for 40 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours; until chilled.
Slice into squares and serve.
Easy Pumpkin Cheesecake Bars for Fall
Ingredients
- Graham Cracker Crust:
- 3 cups graham cracker crumbs; about 1 1/2 packages of graham crackers crushed
- 6 tablespoons granulated sugar
- 10 tablespoons melted butter
- Pumpkin:
- 1 can 15 oz pumpkin puree (not pumpkin pie mix)
- 3/4 cup heavy cream
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Cheesecake Swirling:
- 8 oz cream cheese softened
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Instructions:
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
- Break graham crackers into crumbs. In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
- In a medium bowl, whisk together pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice. Pour on top of graham cracker layer.
- In a medium bowl, beat together cream cheese, egg, sugar and vanilla extract in stand mixer with paddle attachment.
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
- Bake for 40 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours; until chilled.
- Slice into squares and serve.
