Bring a new dimension to a classic fall dessert recipe by transforming pumpkin pie into decadent pumpkin cheesecake bars.
I don’t know that I could ever get sick of pumpkin pie at Thanksgiving. Thanksgiving without a form of pumpkin pie is almost like Christmas without snow. Something just doesn’t feel right.
Most of the time I’m a stickler for traditional pumpkin pie. But, more than one pumpkin dessert is more than ok. Or maybe you’re looking for a twist on pumpkin pie for your holiday table. That’s cool too.
Pumpkin Cheesecake Bars
For my fellow pumpkin fanatics, these are a great twist on the traditional pie.
The crust of these bars bursts with flavors of fall spice and each bite is full of creamy and smooth pumpkin cheesecake.
Cut into squares, these bars make for great small bites for a party. And, they are perfect for when you want to sample multiple holiday desserts.
Alone, the cheesecake is not overly sweet and the fall flavors really pop. Feel free to leave them that way. However, a bit of caramel drizzled on top brings the bars to a whole different level.
The cheesecake is best if refrigerated 12-24 hours before serving.
Yield: 1 (8x8) pan
- 2 c sugar cookie or graham cracker crumbs
- 4 Tbsp salted butter, melted
- ½ tsp cinnamon
- ¼ tsp cloves
- 16 oz cream cheese, room temperature
- ½ c brown sugar
- 2 eggs
- ¼ tsp lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp unbleached all-purpose flour
- 1 ½ tsp cinnamon
- ¼ nutmeg
- ½ tsp ginger
- ¼ tsp salt
- ¼ tsp ground cloves
- 1 c pumpkin puree (not pumpkin pie filling)
- Caramel (optional)
- Preheat your oven to 375F.
- In a medium bowl mix crust ingredients, stirring until moistened. Press into an 8x8 pan.
- Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool slightly.
- While the crust is baking, make the filling. In a large bowl beat the filling ingredients with an electric mixer until combined and smooth.
- Pour the filling mixture over the slightly cooled crust.
- Bake the cheesecake at 375F for 40 minutes, until the center is set and does not jiggle.
- Let the cheesecake cool completely in the pan on a wire rack before covering and refrigerating for 12-24 hours.
- If topping with caramel, do so just before serving.