Pumpkin Cheesecake Bars
There's nothing to hate about this pumpkin cheesecake recipe. It's so darn creamy and full of delicious Fall flavor.
Servings 8 servings
Ingredients
- Crust:
- 1 stick butter melted
- 9 graham cracker sheets
- Cheesecake:
- 8 oz. cream cheese
- 1 cup sour cream at room temperature
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 sticks unsalted butter melted
- 2 1/2 cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 15 oz. canned pumpkin
Instructions
- Preheat oven to 300 degrees.
- Line a 9X13 pan with a sheet of parchment paper.
- Prepare the base:
- Finely crush the graham crackers and melt the butter, mix together. Press the mixture into the bottom of your pan, using your hand spread out a thin layer.
- Prepare the pumpkin bars:
- In a small bowl, mix together the flour, pumpkin spice and salt. Set aside.
- In a large bowl, mix together the butter, brown sugar, egg, vanilla and pumpkin.
- Set aside ¾ cup of the pumpkin mix and pour the rest on top of the prepared crust.
- Prepare the Cheesecake:
- In a large bowl, mix together the cream cheese, sour cream, flour, sugar, vanilla and salt.
- Pour on top of the pumpkin mixture in your pan.
- Spoon the rest of your pumpkin mixture on top of the cheesecake.
- Using a knife or toothpick, lightly swirl around the top, creating a pretty swirl of the cheesecake and pumpkin.
- Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan, then cut into bars.
- Serve & enjoy