Pumpkin Cheesecake Bars

By srumbel

Pumpkin Cheesecake Bars – delicious and creamy pumpkin dessert for cheesecake lovers. You will love the flavors of fall in these bars!
from crunchycreamysweet.com

Ingredients

• for the crust:
• 3/4 cup crushed chocolate graham crackers
• 4 Tablespoons unsalted butter, melted
• for the filling:
• 2 8oz. packages cream cheese, softened
• 1 cup granulated sugar
• 3/4 cup pumpkin puree (not pie filling!)
• 2 teaspoons pure vanilla extract
• 3 Tablespoons all-purpose flour
• 1 and 1/2 teaspoons pumpkin spice (see note)
• 1/4 teaspoon salt
• 2 large eggs, slightly beaten

Details

Preparation time 15mins
Cooking time 170mins

Preparation

Step 1

to make the crust:
Line an 8" square baking pan with parchment paper or aluminum foil. Set aside.
Preheat oven to 350 degrees F.
In a food processor or blender, crush crackers until fine. Add melted butter and process till combined.
Press the crust into the bottom of the prepared pan.
Bake in the oven for 7 minutes.

to make the filling:
In a large mixing bowl, beat the cream cheese for 30 seconds until creamy.
Add sugar and mix well.
Add pumpkin and mix in well.
Add vanilla, flour, pumpkin spice and salt. Mix well.
Add eggs and mix until just incorporated. Do not overmix.
Pour the filling over the baked crust. Tap the pan against the counter to release the air and get rid off air bubbles on the surface.
Bake the cheesecake for 35 to 38 minutes.
Remove from the oven and let sit in room temperature until completely cool. Refrigerate for at least 2 to 4 hours. The longer the better.
Remove the cheesecake from the pan. Slice and serve.
Refrigerate any leftovers for up to 2 days, in an air-tight container.
topping:
If desired, top the bars with whipped cream, a dash of ground cloves and a drizzle of caramel sauce.

Notes

The total time includes the minimum chilling time.

If you do not have a pumpkin spice on hand, use 1 teaspoons ground cinnamon + 1/4 teaspoons ground ginger + 1/4 teaspoon ground cloves or nutmeg