Can I use a different kind of crust for these cheesecake bars?

Any kind of crust will work for these bars. Choose your favorite cookie and process them into crumbs. Gingersnaps, Biscoff, whatever you like.

Can I use pumpkin spice instead of individual spices?

Yes, you can use pumpkin pie spice instead of individual spices. You will need 2.5 teaspoons of pumpkin pie spice.

Can these Pumpkin Cheesecake Bars be Made ahead?

Yes, these bars are a perfect treat to make ahead. Store them in the fridge until ready to serve, up to two days ahead.

Can these Cheesecake Bars be frozen?

Yes, the bars can be frozen. Place the sliced bars on a baking sheet and freeze for about an hour uncovered; once partially frozen, you can stack them in a freezer-safe airtight container. (Separate the layers with wax or parchment paper.) They will last up to 3 months.

Pumpkin Cheesecake Bars - the perfect fall dessert!

Description

These Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, fall spices, rich cream cheese, and real pumpkin puree. They are a decadent crowd pleaser!

Ingredients

Units Scale

For the crust:

8 Whole graham cracker sheets
2 Tablespoons granulated sugar
1/4 cup butter, melted

For the filling:

1 8oz package of cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1/3 cup sour cream
2 eggs
Pinch of salt
2/3 cup pumpkin puree
1 1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
2 teaspoons all-purpose flour

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Instructions

Preheat oven to 350º and line an 8×8 baking pan with parchment paper. Set aside.
Crush or process graham crackers into fine crumbs
Mix in sugar, and then butter
Press into prepared pan, and bake for 10 minutes, until the crust is just beginning to brown
Meanwhile, Beat cream cheese and ⅔ cups of sugar together until smooth
Add vanilla and sour cream, and continue beating until fully incorporated
Add eggs and salt, and beat until once again, smooth, and fully incorporated
In a separate bowl, combine pumpkin puree, spices, and flour
Add ¾ cup of cream cheese mixture, and stir well
When crust is done, remove from oven, and pour in remaining cream cheese mixture
Dot with pumpkin mixture, and, using a butter knife or toothpick, swirl the two mixtures together, being careful not to disturb the crust underneath
Bake in center of oven for 30-35 minutes, until the edges are set, but the center is still slightly jiggly
Remove from oven and place on wire rack to cool completely, then chill for several hours before slicing

Nutrition

Serving Size: 1/12 of recipe

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