Pumpkin Cheesecake Bars

Lynnda Cloutier


Velvety smooth and spicy with a delicious chocolate crust. source unknown

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30 Min


45 Min




3 cups chocolate graham cracker crrumbs
1 cup sugar
1/4 tsp. salt
1 cup butter, melted
3 pkg. cream cheese, softened, 8 oz. each
1 cup powdered sugar
3/4 cup firmly packed light brown sugar
4 large eggs
1 1/2 cups pumpkin puree
2 tsp. vanilla extract
1/4 cup flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg

Directions Step-By-Step

Preheat oven to 350. In medium bowl, mix crumbs, sugar, and salt. Add melted butter, stirring to mix. Press into bottom of a 13 x 9 inch baking pan. Bake for 15 minutes or til lightly browned around edges. Remove from oven and let cool completely on wire rack.
Meanwhile, in large bowl, beat cream cheese at medium high speed with mixer til creamy, about 3 minutes. Add powdered sugar, beating til smooth, about 3 minutes. Add brown sugar, beating to mix. Add eggs one at a time. beating well after each addition.
In small bowl, whisk together flour, ginger, cinnamon, salt and nutmeg. Gradually add flour mixture to pumpkin mixture, beating til just mixed. Pour mixture onto prepared crust.
Reduce oven temperature to 300. Bake for 45 minutes or til set. Turn oven off. Let cheesecake stand in oven, with door closed for 2 hours. Remove from oven and let cool completely on wire rack. Cover and refrigerate for 8 hours or overnight. Cut into bars and store covered in refrigerator for up to 5 days.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American