The homemade pumpkin cheesecake filling is baked on a graham cracker crust and topped with whipped cream for the perfect intro to all things pumpkin.
Ingredient Tips For Pumpkin Cheesecake Bars
Crust: Graham cracker crumbs, brown sugar, and butter make the base—any type of cookie crumbs can be used; just give them a pulse or two in the food processor. Pumpkin: This recipe uses pumpkin puree—the only ingredient should be pumpkin. Avoid pumpkin pie filling for this recipe. Cream Cheese: Use a block of full-fat cream cheese, don’t use spreadable cream cheese as it won’t firm up as well. Light cream cheese can be used, but the bars will be slightly softer. Topping: If time is short, use whipped topping or a can of whipped cream. This decadent dessert can get dressed up with tasty toppings like caramel sauce, a crunchy sprinkle of toasted pecans, a pumpkin spice granola, or a streusel topping.
How to Make Pumpkin Cheesecake Bars
A quick overview of the steps for this recipe— check out the full recipe below. Garnish with cinnamon sugar, chopped pecans, or other toppings if desired.
Storing Pumpkin Cheesecake Bars
Keep leftover pumpkin cheesecake bars in a covered container in the refrigerator for up to 5 days. Freeze a whole pan or bars wrapped in plastic wrap for up to three months. Pop a portion or two into a backpack or briefcase, and they’ll be thawed in time for a sweet mid-morning treat!
More Pumpkin Recipes We Love
Easy Pumpkin Cheesecake Pumpkin Scones Pumpkin Zucchini Bread Pumpkin Spice Snickerdoodles
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