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 CRUST:; 2 cups Crushed Chocolate Biscuits, Measured After Crushing (biscuits Such As Oreo's, Bourbons Or Double Chocolate Digestives); 1 stick Unsalted Butter, melted; FOR THE CHEESECAKE LAYER:; 6 ounces, weight Full Fat Cream Cheese; 1 Egg; 3/4 cups Canned Pumpkin Puree (not Pie Filling); 1/2 cups Evaporated Milk; 1/2 cups Light Brown Sugar; 1 teaspoon Vanilla Extract; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/8 teaspoons Ground Cloves; 1 pinch Ground Nutmeg; 1 Tablespoon All-purpose Flour; 1 cup Semi-sweet Chocolate Chips (optional)

Servings: persons

FOR THE CRUST:
2 cups Crushed Chocolate Biscuits, Measured After Crushing (biscuits Such As Oreo's, Bourbons Or Double Chocolate Digestives)
1 stick Unsalted Butter, melted
FOR THE CHEESECAKE LAYER:
6 ounces, weight Full Fat Cream Cheese
1 Egg
3/4 cups Canned Pumpkin Puree (not Pie Filling)
1/2 cups Evaporated Milk
1/2 cups Light Brown Sugar
1 teaspoon Vanilla Extract
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/8 teaspoons Ground Cloves
1 pinch Ground Nutmeg
1 Tablespoon All-purpose Flour
1 cup Semi-sweet Chocolate Chips (optional)

1
Preheat the oven to 180 C/350 F and grease and line (with parchment paper) an 8x8-inch square pan. Set aside.
2
Put the crushed biscuits in a medium sized bowl. Pour the melted butter over the crushed biscuits and mix until all the biscuit crumbs are coated with butter.
3
Tip the biscuit mix into the lined pan and press lightly to cover the bottom of the pan, until smooth and level. Place in the oven for 10-12 minutes or until it looks slightly puffy.
4
Whilst the crust is baking, make the cheesecake layer: Place the cream cheese, egg, pumpkin puree, milk, light brown sugar, vanilla extract, spices and flour into a large bowl and beat on a medium-high speed until everything is smooth and well combined. If you are using chocolate chips, sprinkle them all over the baked crust, then pour the cheesecake batter on top and smooth until level. If you are not using chocolate chips, just pour the cheesecake layer on top of the crust and smooth the top.
5
Place in the oven for 25-30 minutes or until the middle only has a very slight wobble, it's slightly brown around the edges and it's starting to pull away from the sides of the pan. Remove pan from oven and set it on a rack. Leave it to cool completely in the pan. Once cool, remove from the pan and slice into 9-12 bars.
6
Bars will keep in an airtight container in the fridge for 2-3 days.
7
Cheesecake layer slightly adapted from Table for Two Blog.

1413

kcal

Calories

Fat

132

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 16 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Crushed Chocolate Biscuits, Measured After Crushing (biscuits Such As Oreo's, Bourbons Or Double Chocolate Digestives), 1 stick Unsalted Butter, melted, FOR THE CHEESECAKE LAYER:, 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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