Pumpkin Cheesecake Bars Recipe

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WOW, these were easy to make and turned out perfectly! These bars tasted even better than I thought they would, plus they do not require a plate or a fork! Not too pumpkin-y and not too cheesecake-y. Just PERFECT. But that’s just my opinion, of course. 😉

Pumpkin Cheesecake Bars

Makes about 35 small, incredibly delicous bars.

Graham Cracker Crust:

Preheat oven to 400 degrees.

In a medium bowl, combine graham cracker crumbs, sugar, and butter. Press graham cracker crumb mixture onto a lined (parchment paper or silpat) jelly roll pan. (I used a 10.25 x 15.25 pan.) Bake for 5 minutes. Remove from oven and set aside. Reduce the oven temperature to 325.

In a large bowl, mix together the pumpkin, eggs, brown sugar, cream and vanilla.

In the bowl of a stand mixer (I used my KitchenAid), beat together the cream cheese, sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy, then slowly pour in pumpkin mixture. Continue beating until mixture is smooth. Scrape the sides and bottom of the bowl to make sure that the batter is mixed well.

Pour the batter onto the crust and bake for 50 minutes, until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares. Top with whipped cream just before serving. Enjoy! If you have any left over, store them covered in the refrigerator .

Recipe slighty adapted from Eat, Live, Run

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