Best 4 Easy Pumpkin Cheesecake Bars Recipes

PERFECT PUMPKIN CHEESECAKE BARS

Steps:

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

PUMPKIN CHEESECAKE BARS

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

EASY PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 350°F.
• In a large mixer bowl on low speed, combine cake mix, 1 egg, margarine and 2 tsp pumpkin pie spice until crumbly.
• Press onto bottom of 15x10 inch baking pan.
• In large mixer bowl, beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk, 2 eggs, pumpkin, 2 tsp pumpkin pie spice and salt; mix well.
• Pour over crust; sprinkle with nuts.
• Bake 30-35 minutes or until set. Cool.
• Refrigerate; cut into bars. Store covered in refrigerator.

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
• Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
• In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
• Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
• Preheat the oven to 325˚F (160˚C).
• Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
• Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
• Bake for 30 minutes.
• Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
• Top the cheesecake with the crumble topping and bake for another 25 minutes.
• Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
• Enjoy!