Pumpkin Cheesecake Bars Recipe

Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crushed windmill cookies (about 12 cookies); 1/2 cup butter, melted; 4 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar; 1 cup canned pumpkin; 1/4 cup whipping cream; 3 tablespoons flour; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; 4 eggs; 2 egg yolks; Topping; 1/2 cup sugar; 1 cup pecan halves; 2 cups whipping cream; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract

Servings: persons

2 cups crushed windmill cookies (about 12 cookies)
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 eggs
2 egg yolks
Topping
1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract

1
Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
2
In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
3
Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
4
Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
5
In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.

2117

kcal

Calories

164

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups crushed windmill cookies (about 12 cookies), 1/2 cup butter, melted, 4 (8 ounce) packages cream cheese, softened, 1 1/4 cups sugar, and more.

Yes, Pumpkin Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Bars

How did you like this recipe?

Frequently Asked Questions