Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars is a lacto ovo vegetarian recipe with 16 servings. One serving contains 333 calories, 3g of protein, and 17g of fat. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 1 hour and 10 minutes. Head to the store and pick up pumpkin, granulated sugar, pumpkin pie spice, and a few other things to make it today. 1653 people were impressed by this recipe. It is brought to you by Deliciously Sprinkled. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes are Easy Cheesecake – Blueberry Cheesecake Bars, Pumpkin Cheesecake Bars, and Pumpkin Cheesecake Bars.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leavingenough overhang on the sides and spray with non-stick cooking spray (see Step 2 image above). Set aside.Make the crust: In a mediumsized bowl, whisk together the flour and light brown sugar. Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely.*If you want you canplace the crust in the fridge to speed up the cooling process.Make the cheesecake filling: In a large bowl, using an electric or stand mixer combine the cream cheese,canned pumpkin,granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting.Make the cream cheese frosting:In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth. Add the salt and vanilla extract, beat until combined. Slowly, add the powdered sugar and beat until smooth and creamy.Using a cake spatula or a knife, evenlyfrost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.Once the bars are ready to serve, lift the foil out of thepan and cut into squares. Top each bar with amarshmallow pumpkincandy, chopped pecans, or just leave them plain.Store bars in a covered container in the refrigerator for up to 5 days.

 

Step by step:

1. Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leavingenough overhang on the sides and spray with non-stick cooking spray (see Step 2 image above). Set aside.Make the crust: In a mediumsized bowl, whisk together the flour and light brown sugar. Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown.

2. Let the crust cool completely.*If you want you canplace the crust in the fridge to speed up the cooling process.Make the cheesecake filling: In a large bowl, using an electric or stand mixer combine the cream cheese,canned pumpkin,granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.

3. Pour cheesecake mixture over cooled baked crust.

4. Bake for 30-35 minutes or until set.

5. Let cool completely before frosting.Make the cream cheese frosting:In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth.

6. Add the salt and vanilla extract, beat until combined. Slowly, add the powdered sugar and beat until smooth and creamy.Using a cake spatula or a knife, evenlyfrost the top of the pumpkin cheesecake bars.

7. Place in the fridge for a least an hour before serving to let the frosting settle.Once the bars are ready to serve, lift the foil out of thepan and cut into squares. Top each bar with amarshmallow pumpkincandy, chopped pecans, or just leave them plain.Store bars in a covered container in the refrigerator for up to 5 days.

Nutrition Information:

covered percent of daily need