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Pumpkin Cheesecake Bars with a Graham Cracker Crust
The best easy pumpkin cheesecake bars with a graham cracker crust! Creamy and delicious!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Cooling time
40
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
15
squares
Calories:
329
kcal
Author:
Britni Vigil
Ingredients
Graham Cracker Crust
2
cups
graham cracker crumbs
½
cup
butter
melted
2
TBSP
sugar
Pumpkin Cheesecake Filling
24
oz
cream cheese
at room temperature
¾
cup
sugar
½
tsp
pumpkin pie spice
⅓
cup
heavy cream
¾
tsp
vanilla
12
oz
canned pumpkin
3
eggs
Instructions
Graham Cracker Crust
In a small bowl combine graham cracker crumbs, melted butter, and sugar. Combine thoroughly.
Press crumb mixture onto bottom of 9x13 pan and spread evenly. Place in refrigerator to chill while making filling.
Pumpkin Cheesecake Filling
Preheat oven to 350 degrees.
Cream sugar and cream cheese in mixer until smooth, scraping the sides regularly.
Mix in heavy cream, vanilla, and pumpkin pie spice.
Add in eggs all together and beat until smooth but don't overmix.
Add in pumpkin and combine until just mixed.
Pour filling over chilled graham cracker crust and smooth over evenly.
Bake in oven at 350 for 40 minutes then allow to cool completely.
Cut into squares with a hot knife and topped with whipped cream or vanilla ice cream.
Notes
Tips:
Cut into squares with a hot knife once cooled
Allow cheesecake bars to cool in the oven with the oven off and door open.
Cool completely before refrigerating so they don't crack.
Nutrition
Serving:
1
bar
|
Calories:
329
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Cholesterol:
73
mg
|
Sodium:
277
mg
|
Potassium:
133
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
4406
IU
|
Vitamin C:
1
mg
|
Calcium:
64
mg
|
Iron:
1
mg