Pumpkin cheesecake bars
Layers of cheesecake, pumpkin and graham cracker crust make the best Pumpkin Cheesecake Bars. This easy treat will soon be a Fall favorite and it's easy too.
Servings: 20
Calories: 169kcal
Ingredients
- For the Crust:
- 8 full Graham Crackers crushed into crumbs
- 1/4 cup Brown Sugar
- 4 Tbsp Butter melted
- 1/8 tsp Salt
- For the Filling:
- 4 8 oz packages of Cream Cheese, softened
- 1 1/2 cup Sugar
- 4 Large Eggs
- 1 cup canned Pumpkin not pumpkin pie mix
- 2 tsp Pumpkin Pie Spice
- Whipped Cream Topping
Instructions
- Preheat the oven to 350 degrees F and line a 9X13 baking pan with parchment paper or foil.
- Crush up the graham crackers in a food processor to make graham cracker crumbs.
- Mix together the crust ingredients in a medium size mixing bowl. Then press this mixture into the bottom of the 9X13 baking pan.
- Then cream together on high with a hand held mixer or stand up the mixer, the cream cheese and the sugar until the mixture is light and fluffy.
- Reduce the speed to medium and add in the eggs, one at a time. Mix until well combined and the mixture is smooth.
- Spread half of the cream cheese mixture onto of the crust in the 9X13 baking pan.
- Stir in the canned pumpkin and pumpkin pie spice with the remaining cream cheese mixture.
- Carefully spread the pumpkin and cream cheese mixture on top of the cream cheese mixture in the pan.
- Bake uncovered for 40-45 minutes until set and slightly firm.
- Allow the bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving. Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
- Top with the whipped cream when serving and enjoy!
Nutrition
Calories: 169kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 122mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2177IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
