An out-of-this-world delicious & easy pumpkin cheesecake bars recipe for Fall and Thanksgiving!
Right after labor day is when I start to have a taste for pumpkin. And I mean anything and everything that has to do with pumpkin. This year it is still pumpkin, but it’s pumpkin cheesecake bars. Doesn’t that sound amazing?
I love cheesecake bars because they are a lot easier than baking a full cheesecake. You do not have to worry about the middle falling in. One of the dreadful things about making a cheesecake. Not these though! Simple, easy, and delicious.
They are a perfect way to ring in the fall season.
What are some of your favorite things you start to crave after labor day? For me it has always been pumpkin, as you might have noticed. Once I have consumed way too much pumpkin is when I start to have a taste for caramel and apple. Especially when they are together, like caramel apples. Yum.
First of all, I cannot believe fall is almost here! The summer went by just a little too quickly. Did it for you as well? What were some of the things that you enjoyed?
I think you all will love these easy pumpkin cheesecake bars because as the name says it, they are super-easy and they taste amazing. For the fall colors, I didn’t want to do a plain graham cracker crust, so I made the crust from chocolate sandwich cookies with cream in the middle. Adds the perfect black color and a great taste to the crust.
For the crust, you will have to blend/pulse them in a food processor a couple of times until they are very fine. That’s the easiest part.
For the cheesecake part, you will need to make sure your cream cheese has softened to room temperature. I left my two packages of cream cheese out for about 2 hours. It makes mixing the cheesecake mixture easier and not lumpy. Lumpy cheesecake isn’t that appealing to your eyes, mine either. Another important factor is allowing the cheesecake to cool for 20 minutes after you take them out of the oven and you will need to let them cool in the refrigerator after that for 2-3 hours.Print
- 20 chocolate sandwich cookies with cream in the middle
- 3 tablespoons unsalted butter, melted
- 2 (16 ounces) packages of cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- Crust: Prepare your crust by preheating the oven to 350 degrees and lining an 8×8 baking dish with parchment paper or aluminum foil. Set aside.
- Using a food processor, add in your chocolate cookies and pulse a few times until they are very fine. Mix in the melted butter. Add your crust mixture to the 8×8 baking dish and pat down until even. Bake for 12 minutes. Allow the crust to cool for 10 minutes.
- Cheesecake: While the crust is cooling, prepare your cheesecake mixture by mixing your softened cream cheese with a stand or a handheld mixer on medium speed. Once the cream cheese is whipped, add in the granulated sugar, pumpkin puree, eggs, flour, and pumpkin pie spice. Mix on medium speed until everything is mixed together with no lumps.
- Pour the cheesecake mixture on top of the crust and bake for 40-45 minutes or until the top is lightly browned. Allow the cheesecake to cool for 20 minutes and then transfer to the refrigerator for cool for another 2 hours.
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