Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars are a perfect recipe for fall. Tangy cheesecake and sweet pumpkin flavors are a perfect match. Easy recipe with no water bath required. Perfect for Thanksgiving!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 20

Chilling Time (minimum) 4

Total Time 5 50

Servings bars

Calories 209kcal

Author Toni Dash

Ingredients

Crust

2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
1 cup (2 sticks) unsalted butter softened
½ cup powdered sugar

Cheesecake Layer

8 ounces cream cheese softened
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract

Pumpkin Layer

15 ounces pumpkin puree canned or homemade; do not use pumpkin pie filling
12 ounces evaporated milk
½ cup granulated sugar
2 eggs
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice

Instructions

Preheat oven to 350 degrees. Prepare a 9x13 baking pan with non-stick spray.
In a large mixing bowl, combine the crust ingredients and cut together with a pastry cutter (dough blender) or fork until a crumbly mixture has been formed.
Pour the mixture into the prepared pan and press into the bottom of the pan.
Bake for 20 minutes, until a light golden edge has been formed.
While the crust is baking prepare the cheesecake layer. In a large bowl, combine the cream cheese, granulated sugar, one egg, and vanilla extract.
Mix with a hand mixer or stand mixer (fitted with the paddle attachment) until smooth and creamy. Set aside.
In another bowl, prepare the pumpkin layer by whisking together the pumpkin, milk, sugar, 2 eggs, salt, and pumpkin pie spice.
Once the crust is done baking, pour the pumpkin mixture on top of the crust. Spread the mixture to the edges.
Spoon lines of the cheesecake mixture all over the pumpkin layer. Using a skewer or knife swirl the cheesecake layer around to create the desired design.
Bake for 60 minutes, until set.
Cool on a wire rack for an hour and then chill in the refrigerator for at least 4 hours, best if chilled overnight.
Cut into bars after chilling. Optional: serve with whipped cream on top!

Notes

How to Store

Store covered in the refrigerator for up to 4 days.

How to freeze Pumpkin Cheesecake Bars

Allow them to fully chill. Cut them into bars and wrap each bar individually with plastic wrap. Place the bars in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.

Nutrition