Rating: 4.5 stars 4.4
109 Ratings
  • 5 star values: 67
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 0

These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 35 mins
Servings:
24
Yield:
2 dozen bars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake Layer:
Pumpkin Layer:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.

  • Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.

  • Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.

  • Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.

  • Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

Nutrition Facts

170 calories; protein 3.5g; carbohydrates 19.6g; fat 9g; cholesterol 47.9mg; sodium 170.4mg. Full Nutrition
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