Hello loves,
Long time since my last post! I had to come back with a really good one. Pumpkin cheesecake bars. They are like pumpkin pie meets cheesecake and I truly am obsessed wtih them. Rich and decadent.
Summer is always lacking in culinary creativity for me. I keep it very simple in the Summer with cooking and baking so as soon as Fall hits, I’m ready for all the yummy treats and hearty soups and stews. Let’s get right to these pumpkin cheesecake bars!
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Ingredients
Crust:
- 2 cups crushed vanilla wafers
- 8 tbsp unsalted butter, melted
Cheesecake Filling:
- 4 packages cream cheese, softened to room temp
- 1 1/2 cup sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 15 oz can of pumpkin puree
- 1/4 tsp pumpkin pie spice
Crumble Topping:
- 1 cup flour
- 1/2 cup packed light brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 cup butter, cubed
Instructions
- Preheat oven to 325° and grease a 7x11 or a 9x13 pan.
- In a food processor, pulse the vanilla wafers and butter together until it's well combined. Press into the bottom of the pan and place in fridge while you prepare the filling.
- In the bowl of a stand mixer with a paddle attachment, beat the cream cheese until it's fluffy and smooth. About 2 minutes. Scrape down the sides with a spatula. Then add the sugar, vanilla and eggs and mix until combined. Pour half of this mixture over the cooled crust and then place in the freezer for about 20 minutes, until it's starting to firm up a little bit.
- To the remaining cheesecake mixture, add the pumpkin puree and pumpkin pie spice. Mix until combine, scraping down sides if needed. Pour this over the plain cheesecake. If using a 7x11, bake for 40 minutes. If using a 9x13, bake for 30 minutes. While this bakes, make your crumble topping.
- In a medium bowl combine all crumble toppings using your fingers until it forms together. When the cheesecake comes out, crumble this over the top evenly.
- If using a 7x11, bake for another 40 minutes. If using a 9x13, bake for another 30 minutes. Or until knife comes out clean. Cool at room temp for 30 minutes. Then transfer to the fridge for at least an hour. Cut into bars and enjoy! Good in a sealed container in the refrigerator up to 5 days.
If you’re looking for more pumpkin/Fall goodies, check out my pumpkin spice cheesecake truffles or my chai cake with cream cheese frosting or my pecan pie cheesecake bars. So much yumminess! As always, be sure to tag me @tessa_port if you make any of my recipes. I love to see your recreations!
