Pumpkin Cheesecake Bars

Name: Pumpkin Cheesecake Bars
Total time: 305 min
Yield: 15 servings
Cuisine: Indonesian
Ingredients: 10 tablespoons unsalted butter (melted); 2 cups graham cracker crumbs (about 14 graham cracker sheets, crushed); ⅓ cup light brown sugar; 24 ounces cream cheese (softened, do not use reduced-fat); 1 ¼ cups pumpkin puree; ¾ cup light brown sugar; 1 tablespoon all-purpose flour; 1 ¼ teaspoons pumpkin pie spice; 1 teaspoon vanilla extract; 3 large eggs; 1 cup heavy whipping cream (cold); 1 teaspoon vanilla extract; 3 tablespoons powdered sugar

These Pumpkin Cheesecake Bars combine the rich fall flavors of pumpkin with a sweet graham cracker crust.

⏱️ 305 min 🔪 Prep: 20 min 🔥 Cook: 45 min 📊 Hard 👁️ 11 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

15 servings

10 tablespoons unsalted butter (melted)
2 cups graham cracker crumbs (about 14 graham cracker sheets, crushed)
⅓ cup light brown sugar
24 ounces cream cheese (softened, do not use reduced-fat)
1 ¼ cups pumpkin puree
¾ cup light brown sugar
1 tablespoon all-purpose flour
1 ¼ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
3 large eggs
1 cup heavy whipping cream (cold)
1 teaspoon vanilla extract
3 tablespoons powdered sugar

Steps

Preheat the oven to 300°F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a medium bowl, combine melted butter, graham crumbs, and sugar, mixing until well combined.
Press the crust evenly into the prepared pan with your hands or the bottom of a measuring cup.
Bake the crust for 12 minutes.
While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Add the pumpkin puree, brown sugar, flour, pumpkin pie spice, and vanilla. Beat on medium-high for about 1 minute until fully combined, scraping down the sides as needed.
Add the eggs one at a time, beating just until combined after each addition.
Pour the filling over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar or chopped pecans.
Add cold cream and vanilla to a medium bowl.
Beat on low speed for about 2 minutes or until foamy.
Increase the speed to medium and add the sugar a little bit at a time, scraping the bowl as needed. Continue beating until soft peaks form. Do not overbeat.