Pumpkin Cheesecake Bars Recipe
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.
- 15 oz pure pumpkin
- 3 eggs (Egg Coupons)
- 1/2 c brown sugar (Sugar Coupons)
- 2 Tbsp cream
- 1 tsp vanilla extract
- 1/2 c granulated sugar
- 1 Tbsp corn starch (Corn Starch Coupons)
- 1 1/2 tsp cinnamon (McCormick Coupons)
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt (Salt Coupons)
- 3- 8 oz pkgs of cream cheese, 1.5 lbs, at room temperature (Cream Cheese Coupons)
- whipped cream for topping (Whipped Topping Coupons)
Graham Cracker Crust:
- 2 sleeves graham crackers, crushed into coarse crumbs (Honey Maid Coupons)
- 1 stick butter, melted (Butter Coupons)
- 1/4 c sugar
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