Name: Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Graham cracker crust: -; 1 1/2 cup graham cracker crumbs (See recipe note) -; 1/4 cup white sugar -; 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot -; 1/4 teaspoon cinnamon or pumpkin pie spice -; Streusel Topping: -; 1/2 cup brown sugar -; 1/2 cup all-purpose flour -; 1/4 cup old-fashioned rolled oats -; 4 tablespoons regular salted butter, room temperature -; 1/4 teaspoon pumpkin pie spice -; Pumpkin filling: -; 2 (8-ounce) packages cream cheese, softened to room temperature -; 2/3 cup sugar -; 1 teaspoon vanilla extract -; 2 large eggs, room temperature -; 2/3 cup pumpkin puree (not pumpkin pie filling) -; 2 teaspoons pumpkin pie spice -; To serve: -; Caramel sauce, homemade or store-bought, optional -; Whipped cream , optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake Bars

1. Graham cracker crust: -

2. 1 1/2 cup graham cracker crumbs (See recipe note) -

3. 1/4 cup white sugar -

4. 6 tablespoons regular salted butter, melted and cooled slightly so no longer hot -

5. 1/4 teaspoon cinnamon or pumpkin pie spice -

6. Streusel Topping: -

7. 1/2 cup brown sugar -

8. 1/2 cup all-purpose flour -

9. 1/4 cup old-fashioned rolled oats -

10. 4 tablespoons regular salted butter, room temperature -

11. 1/4 teaspoon pumpkin pie spice -

12. Pumpkin filling: -

13. 2 (8-ounce) packages cream cheese, softened to room temperature -

14. 2/3 cup sugar -

15. 1 teaspoon vanilla extract -

16. 2 large eggs, room temperature -

17. 2/3 cup pumpkin puree (not pumpkin pie filling) -

18. 2 teaspoons pumpkin pie spice -

19. To serve: -

20. Caramel sauce, homemade or store-bought, optional -

21. Whipped cream , optional -

How to cook deliciously - Pumpkin Cheesecake Bars

1. Stage

Preheat the oven and prep the pan: Heat the oven to 350°F. Spray a 9x13-inch baking pan with non-stick spray and line with parchment paper, allowing the edges to hang over the sides of the pan. This will help remove the bars for slicing and keep the crust intact.

2. Stage

Make the graham cracker crust: In a large bowl, combine all the ingredients for the graham cracker crust. Stir the mixture together until it looks like wet sand. If it still looks dry, add another tablespoon of melted butter. Transfer to the lined baking pan and press with your hand or the bottom of a drinking glass to form an even crust.

3. Stage

Make the streusel topping: In the same bowl used to make the graham cracker mixture, combine the ingredients for the streusel topping. Mix the ingredients together, using your hands to work in the butter, and ensure the mixture comes together evenly. The mixture should resemble large crumbles. Set aside.

4. Stage

Make the pumpkin filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar and vanilla until smooth. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at a time, mixing for 30 seconds in between. Scrape the bowl down again. Add in the pumpkin puree and pumpkin pie spice, and mix until completely combined.

5. Stage

Assemble the bars: Pour the pumpkin filling into the pan on top of the graham cracker crust. Smooth out evenly with a silicon spatula. Sprinkle the streusel topping over the pumpkin filling.

6. Stage

Bake the bars for 45 to 50 minutes: Check the bars at 40 minutes to see how quickly they are baking. When done, a toothpick inserted in the middle should come out cleanly.

7. Stage

Cool the bars completely and refrigerate: Let the bars cool to room temperature on a wire rack. Once cool, place in the fridge to chill completely. Slice and serve with caramel sauce drizzled over the top and whipped cream, if desired. Bars will keep, refrigerated, for about a week.