Pumpkin Cheesecake Bars Recipe

Name: Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PUMPKIN CHEESECAKE BARS:; 3/4 cups Graham Crackers, Crumbled; 3/4 cups Gingersnaps, Crumbled; 3 Tablespoons Butter, Melted; 16 ounces, weight Cream Cheese; 4 Tablespoons Brown Sugar; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Cinnamon; 1 pinch Nutmeg; 1/8 teaspoons Salt; 1 cup Canned Pumpkin Puree; 2 whole Eggs; FOR THE WHIPPED CREAM:; 1 cup Heavy Cream; 1/2 Tablespoons Sugar

Servings: persons

FOR THE PUMPKIN CHEESECAKE BARS:
3/4 cups Graham Crackers, Crumbled
3/4 cups Gingersnaps, Crumbled
3 Tablespoons Butter, Melted
16 ounces, weight Cream Cheese
4 Tablespoons Brown Sugar
1/2 teaspoons Vanilla Extract
1/4 teaspoons Cinnamon
1 pinch Nutmeg
1/8 teaspoons Salt
1 cup Canned Pumpkin Puree
2 whole Eggs
FOR THE WHIPPED CREAM:
1 cup Heavy Cream
1/2 Tablespoons Sugar

1
For the pumpkin cheesecake bars:
2
Preheat oven to 350u00b0F.
3
Combine graham crackers, gingersnaps and melted butter in a small bowl. Mix with your hands or a fork until combined (it should feel like wet sand).
4
Spread the crust into the bottom of a 9 x 9-inch pan. Bake for 15 minutes until the crust is slightly brown. Let cool for a couple of minutes.
5
Meanwhile, add cream cheese and brown sugar to a stand mixer with the paddle attachment. Cream for about 3-5 minutes until smooth and fluffy. Add vanilla, cinnamon, nutmeg, salt and pumpkin. Mix on medium speed for about a minute until combined. Add in eggs and mix again until combined, making sure to scrape the sides of the bowl.
6
Pour the batter into the cooled crust. Bake at 350u00b0F for 30 minutes or until edges look firm and the middle can still giggle. Allow the bars to cool and then place in the refrigerator to firm up. This takes at least 2 hours.
7
When ready to serve, cut into 9 equal squares and serve with the fresh whipped cream on top of each square. Sprinkle with cinnamon if desired.
8
For the whipped cream:
9
Combine the heavy cream and the sugar in a stand mixer with the whisk attachment. Beat on high speed until the cream forms soft peaks, about 2-3 minutes.

916

kcal

Calories

Fat

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.

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

You need 15 ingredients. The key ingredients include: FOR THE PUMPKIN CHEESECAKE BARS:, 3/4 cups Graham Crackers, Crumbled, 3/4 cups Gingersnaps, Crumbled, 3 Tablespoons Butter, Melted, 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

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