Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pumpkin Cheesecake Bars
Recipe By
Recipe By :
Laura Reigel
Servings :
24
squares
Prep Time
40
minutes
mins
Cook Time
1
hour
hr
EQUIPMENT
▢
mini spatula
▢
KitchenAid stand mixer
▢
baking sheets
(affiliate link)
▢
baking sheets
(affiliate link)
▢
parchment paper
(affiliate link)
▢
food processor
(affiliate link)
▢
silicone spatula
(affiliate link)
▢
food processor
(affiliate link)
INGREDIENTS
The Crust
▢
12
full sheets
graham crackers
▢
¼
cup
dark brown sugar
▢
½
cup
Unsalted butter
melted
Cheesecake
▢
4
8 ounce packages
full fat cream cheese
softened
▢
1 ½
cups
Granulated sugar
▢
½
tsp
fine sea salt
▢
2
tsp
Vanilla extract
▢
4
Eggs
room temperature
Pumpkin Mixture
▢
1
15 ounce can
Pumpkin puree
(affiliate link)
▢
1
tsp
Cinnamon
▢
2
tsp
pumpkin pie spice
Streusel Topping (Optional)
▢
1
cup
Brown Sugar
▢
1
cup
Flour
▢
⅔
cup
instant oats
▢
½
tsp
Cinnamon
▢
½
cup
Butter
softened (not melted)
▢
2
tsp
Vanilla extract
INSTRUCTIONS
The Crust
Preheat the oven to 350°F
Add the graham crackers to the bowl of your food processor fitted with the blade attachment. Pulse until you have fine crumbs.
Transfer the graham crumbs to a medium bowl.
Add the sugar and cinnamon, mix.
Melt the butter.
Add the melted butter to the graham cracker mixture and toss to incorporate.
Line the baking pan with parchment paper so that after chilling the bars are easier to remove.
Press the graham mixture into the bottom of the baking sheet.
Bake for 8-10 minutes. Remove the baked crust and let the crust cool while you make the fillings.
Cheesecake
Add the cream cheese and sugar to a mixing bowl.
Beat with the paddle attachment until the mixture is smooth an creamy. Do not overbeat.
Add the eggs one at a time. Mix each one in before adding the next.
Add the vanilla and the salt. Mix thoroughly.
Split this mixture in half. Separate into two bowls.
Add the ingredients for the pumpkin mixture into one of the halves.
Layers
Add the plain cheesecake layer and smooth.
PRO TIP: If you want a really clean separation in the layers chill this layer for 30 to 60 minutes.
Add the pumpkin cheesecake layer on top. Smooth.
Bake for 30 minutes at 350°F.
Streusel Layer
Mix the ingredients for the streusel together.
After the cheesecake has baked for 30 minutes, remove it from the oven and cool slightly.
Add the streusel topping and then return the cheesecake to the oven.
Bake an additional 30 minutes.
Turn oven off and crack the oven door.
Leave the cheesecake in the oven for an hour.
Remove the cheesecake and chill in the fridge for about 3 hours.
Remove the bars from the pan a cut into 24 pieces.
OPTIONAL BUT HIGHLY RECOMMENDED: Drizzle with my Bourbon Caramel Sauce.
NUTRITION
Serving:
1
bar
|
Calories:
203
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
48
mg
|
Sodium:
101
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Calcium:
20
mg
|
Iron:
1
mg