Pumpkin Cheesecake Bars

I adapted this from Food Network, making the pumpkin layer firmer so the dish holds up well.

For the cheesecake layer:

• 6 tablespoons butter, at room temperature
• 9 ounces cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 tablespoons flour

For the pumpkin layer:

• 1 - 15 oz can pumpkin puree
• 3 large eggs
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/3 cup milk
• 1/3 cup heavy cream

Grease a 9x13 pan. Preheat oven to 350.

Make the cheesecake layer: Beat butter on high until fluffy, then add the cream cheese and whip until light. Mix in sugar, then eggs one at a time, then vanilla and flour. Pour into prepared 9x13 pan and bake 25 minutes.

Make the pumpkin layer: Whip pumpkin and eggs until fully blended. Stir in the remaining ingredients. When cheesecake layer is done, pour the pumpkin layer over it and then bake another 30 minutes. Cool completely in the pan, then remove from the pan and refrigerate until ready to serve.

Mix it up:

• For a spicy variation, add  1/8 tsp pepper to the pumpkin layer.

Pumpkin Cheesecake Bars

Yield: 12

Author: Mallory

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Ingredients

For the cheesecake layer:

• 6 tablespoons butter, at room temperature
• 9 ounces cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 tablespoons flour

For the pumpkin layer:

• 15 oz can pumpkin puree
• 3 large eggs
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/3 cup milk
• 1/3 cup heavy cream

Instructions

1. Make the cheesecake layer: Beat butter on high until fluffy, then add the cream cheese and whip until light. Mix in sugar, then eggs one at a time, then vanilla and flour. Pour into prepared 9x13 pan and bake 25 minutes.
2. Make the pumpkin layer: Whip pumpkin and eggs until fully blended. Stir in the remaining ingredients. When cheesecake layer is done, pour the pumpkin layer over it and then bake another 30 minutes. Cool completely in the pan, then remove from the pan and refrigerate until ready to serve.

Nutrition Facts

Calories

291.19

Fat (grams)

18.08

Sat. Fat (grams)

10.38

Carbs (grams)

27.93

Fiber (grams)

1.11

Net carbs

26.82

Sugar (grams)

25.57

Protein (grams)

5.32

Sodium (milligrams)

204.86

Cholesterol (grams)

137.67

Similar Recipes

Pumpkin Pie Spice

Easy Pumpkin Pie with Spiced Whipped Cream

https://www.flanandsimple.com/2020/11/pumpkin-cheesecake-bars.html

cheesecake, pumpkin, bars, blondies, dessert, autumn, seasonal

dessert, thanksgiving, seasonal, bars, cheesecake

Dessert

Did you make this recipe?

Tag @flanandsimple on instagram and hashtag it #flanandsimple