Pumpkin Cheesecake Bars
Creamy and spiced with warm pumpkin flavors, these Pumpkin Cheesecake Bars feature a smooth pumpkin layer atop a buttery graham cracker crust. Each bite combines rich cheesecake with cozy autumn spices, making it the perfect treat for any fall gathering.
Recipe - Chandler #84
Pumpkin Cheesecake Bars
00
Cook Time135 Minutes
Calories24
Ingredients
45 gingersnap cookies, finely ground (about 2 1/2 cups)
3/4 cup brown sugar, divided
6 Tbs butter, melted
4 (8 oz) pkgs cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 Tbs flour
1 cup pumpkin puree
2 Tbs pumpkin pie spice, plus more for serving
1 Tbs vanilla extract
4 eggs, room temperature
1/4 tsp saltwhipped cream, for serving
Directions
- Preheat oven to 325° F. Line a 9 x 13 baking pan with Simply Done® Parchment Paper. Allow the paper to hang over all sides of pan. Combine the cookies, 1/4 cup brown sugar and butter until it resembles a wet, sandy mixture. Pour into prepared pan. Press into an even layer across the pan. Bake for 10 minutes. Let cool completely.
- Make the filling with an electric mixer by beating together the cream cheese, granulated sugar and remaining brown sugar. Mix until smooth and well-incorporated. While beating on low, add sour cream, flour, pumpkin puree, pumpkin pie spice and vanilla. Once combined, begin adding the eggs one at a time, letting each egg fully incorporate. Beat in the salt.
- Pour the filling over the crust. Smooth with a spatula into an even layer. Bake for 40 to 50 minutes until the center of filling doesn’t shake when tapping the sides of the pan. Turn off the oven, and open the door a few inches. Leave in the oven for 30 minutes. Remove from oven, and let cool for 30 minutes at room temperature. Refrigerate for at least 2 hours before serving. Before cutting, lift the cheesecake by the parchment edges from the pan. Cut into bars. Serve with whipped cream and a dusting of pumpkin pie spice.
Nutritional Information
Calories: 350, Fat: 22 g (12 g Saturated Fat), Cholesterol: 85 mg, Sodium: 260 mg, Carbohydrates: 35 g, Fiber: 1 g, Protein: 5 g.
0 minutes
Prep Time
135 minutes
Cook Time
0
Servings
24
Calories
Shop Ingredients
Makes 0 servings
Brookshire's Crispy Ginger Snaps Mini Cookies - 6 Ounce
$3.29$0.55/oz
Brookshire's Pure Cane Dark Brown Sugar - 2 Pound
$2.79$1.40/lb
Brookshire's Salted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Original Cream Cheese - 8 Ounce
$2.69 was $3.19$0.34/oz
Brookshire's Extra Fine Granulated Sugar - 10 Pound
$9.49$0.95/lb
Brookshire's Sour Cream - 16 Ounce
$2.49 was $3.19$0.16/oz
Brookshire's All-Purpose Flour - 5 Pound
$3.49$0.70/lb
Farmers Market Pumpkin, Organic - 15 Ounce
$2.59 was $4.49$0.17/oz
McCormick Pumpkin Pie Spice - 1.12 Ounce
$5.49 was $5.99$4.90/oz
McCormick Pure Vanilla Extract - 2 Fluid ounce
$7.99 was $9.49$4.00/fl oz
Brookshire's Large Eggs - 18 Each
$3.49$0.19 each
Brookshire's Whipped Light Cream, Sweetened - 13 Ounce
$4.49 was $6.49$0.35/oz
Nutritional Information
Calories: 350, Fat: 22 g (12 g Saturated Fat), Cholesterol: 85 mg, Sodium: 260 mg, Carbohydrates: 35 g, Fiber: 1 g, Protein: 5 g.
Directions
- Preheat oven to 325° F. Line a 9 x 13 baking pan with Simply Done® Parchment Paper. Allow the paper to hang over all sides of pan. Combine the cookies, 1/4 cup brown sugar and butter until it resembles a wet, sandy mixture. Pour into prepared pan. Press into an even layer across the pan. Bake for 10 minutes. Let cool completely.
- Make the filling with an electric mixer by beating together the cream cheese, granulated sugar and remaining brown sugar. Mix until smooth and well-incorporated. While beating on low, add sour cream, flour, pumpkin puree, pumpkin pie spice and vanilla. Once combined, begin adding the eggs one at a time, letting each egg fully incorporate. Beat in the salt.
- Pour the filling over the crust. Smooth with a spatula into an even layer. Bake for 40 to 50 minutes until the center of filling doesn’t shake when tapping the sides of the pan. Turn off the oven, and open the door a few inches. Leave in the oven for 30 minutes. Remove from oven, and let cool for 30 minutes at room temperature. Refrigerate for at least 2 hours before serving. Before cutting, lift the cheesecake by the parchment edges from the pan. Cut into bars. Serve with whipped cream and a dusting of pumpkin pie spice.