Pumpkin Cheesecake Bars
Yield: 24 squares
Calories: 203kcal
These are incredibly decadent. Everything that a fall dessert recipe should be. Pumpkin spice and a sweet Bourbon Caramel Sauce take these Pumpkin Cheesecake Bars to the next level.
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 teaspoon fine sea salt
- 2 teaspoon Vanilla extract
- 4 Eggs, room temperature
Pumpkin Mixture
- 1 15 ounce can Pumpkin puree
- 1 teaspoon Cinnamon
- 2 teaspoon 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 teaspoon Vanilla extract
Special Equipment
Directions
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: 1barCalories: 203kcal (10%)Carbohydrates: 30g (10%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (25%)Cholesterol: 48mg (16%)Sodium: 101mg (4%)Fiber: 1g (4%)Sugar: 24g (27%)Calcium: 20mg (2%)Iron: 1mg (6%)
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