Pumpkin Cheesecake Bars | Large Family Fall Desserts
Are you ready for fall? Pumpkin Cheesecake Bars are perfect for fall, so make sure you make these when you get a chance.
Ingredients
- Makes up to 2 dozen
Crust Layer:
- 1 ½ cups all purpose flour
- ¼ cup sugar
- ½ cup 1 stick unsalted butter, room temperature
Cheesecake Layer:
- 1 8 ounce package cream cheese, room temperature
- ¼ cup sugar
- 1 egg room temperature
- ½ teaspoon vanilla extract
Pumpkin Layer:
- 1 15 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- ¾ cup sugar
- 2 eggs
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 425 degrees. Prepare a 9x13 baking dish with non-stick cooking spray.
- In a large bowl, whisk together the sugar and flour. Cut in the butter with a pastry blender until the mixture resembles sand.
- Press the flour mixture into the bottom of the prepared baking dish. Bake for 12 to 15 minutes or until the edges are browned. Allow to cool on a wire rack until cool enough to touch.
- With a mixer, beat together the cream cheese and sugar until well blended. Add the egg and vanilla and continue beating until completely incorporated.
- Spread the cream cheese layer over the crust.
- Wipe out the bowl or use a new mixing bowl to beat together the ingredients for the pumpkin layer. Pour evenly over the cream cheese layer and spread to smooth.
- Bake for 55 to 60 minutes or until the middle is set.
- Cool to room temperature on a wire rack and then refrigerate for at least two hours prior to slicing and serving.