These Pumpkin Cheesecake Bars are quick and easy to make! Definitely try them this Fall!
Notes for this recipe:
1. Make sure to have cream cheese at room temperature.
2. You WILL need a springform pan.
3. Make sure to let everything fully cool before the next step.
Pumpkin Cheesecake Bars
Bake Time: 1hr. 45min. | Total Time: 4hr.
Ingredient:
For the crust:
- one package (NOT box) of graham crackers (I used Honey Maid)
- 6 TBSP. Salted butter, melted
- 1/4 c. Granulated sugar
For the filling:
- 2 blocks cream cheese, room temperature
- 2 eggs
- 1 c. Sour cream
- 1 15 ounce can of pumpkin purée
- 1 c. Granulated sugar
- sprinkle of salt
- 1 TBPS. Ground cinnamon
For the whipped cream:
- 1 1/2 c. heavy whipping cream
- 1 tsp. pure vanilla extract
- 1 TBSP powdered sugar
Directions:
1. Preheat your oven to 350 degrees Fahrenheit. Crush you graham crackers up in a ziptop bag. Mix in the sugar, and drizzle in the melted butter. Once it is fully incorporate, pour the crust into the bottom of your springform pan. Flatten it down with a spoon or your hands to create a nice, even layer. Bake in the oven for 10 minutes. Take out of the oven and completely cool before your make to filling.
2. Preheat oven to 325 degrees Fahrenheit. Mix together the cream cheese, sour cream, eggs, pumpkin purée, granulated sugar, cinnamon, and salt. Using a hand mixer will work best for this because we want to mix it until completely smooth. Pour it over the crust, and bake for 1 hour and 30 minutes. Take it out of the oven, and let it cool completely in the pan.
3. Once your cheesecake is completely cooled, Make the whipped cream by whisking the heavy whipping cream, pure vanilla extract, and powdered sugar until still peaks form. Once you have make that, you can run a knife around the edge of the cheesecake and take the springform pan off. Enjoy!
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