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Pumpkin Cheesecake Bars
Sweet and creamy pumpkin cheesecake bars with Oreo cookie crust. So easy and delicious!
Servings: 9 people
for the crust:
- 3/4 cup crushed chocolate graham crackers
- 4 Tablespoons unsalted butter melted
for the filling:
- 2 pkg 8 oz. each packages cream cheese softened
- 1 cup granulated sugar
- 3/4 cup pumpkin puree not pie filling!
- 2 teaspoons pure vanilla extract
- 3 Tablespoons all-purpose flour
- 1 teaspoons and 1/2 pumpkin spice see note
- 1/4 teaspoon salt
- 2 large eggs slightly beaten
to make the crust:
Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.
Preheat oven to 350 degrees F.
In a food processor or blender, crush crackers until fine. Add melted butter and process till combined.
Press the crust into the bottom of the prepared pan.
Bake in the oven for 7 minutes.
to make the filling:
In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
Add sugar and mix well.
Add pumpkin and mix in well.
Add vanilla, flour, pumpkin spice and salt. Mix well.
Add eggs and mix until just incorporated. Do not overmix.
Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.
Bake the cheesecake for 35 to 38 minutes.
Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.
Remove the cheesecake from the pan. Slice and serve.
Refrigerate any leftovers for up to 2 days, in an air-tight container.
If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce.
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