Layered Pumpkin Cheesecake Bars

Are you all ready for the onslaught that is pumpkin season? I AM!

I’ve been swimming in pumpkin these past several weeks, and totally loving it! Also, I finally tried my hand at making my own pumpkin puree. You guys, it is SO easy! I had three pie pumpkins hanging around, much thanks to a field trip my son’s class took to an orchard (and also a local fall festival), so I rolled up my sleeves and got to work. All you have to do it trim off the stem and cut it in half, scoop out the seeds and stringy flesh, and roast them in the oven (350°F) for about an hour.  Once they’re done cooking, let them cool a bit, scoop out the flesh, and puree away (if you find it too thin, simply pour it into a strainer and let it sit until your desired consistency is reached)! So so easy!

So about this recipe- I made it several times last year, and it was always a hit. I tried again this year, and again it was a stunner. I love this recipe because it doesn’t require the crust to be pre-baked, and the filling is a one-bowl recipe.

(Recipe adapted from A Treats Affair.)

 

 

Layered Pumpkin Cheesecake Bars

Yield: One 9”x13” Pan

Ingredients:

For Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted

For Filling:

  • 4 packs (8 ounces each) cream cheese, at room temperature
  • 1 ½ cups sugar
  • 4 eggs, at room temperature
  • 1 cup pumpkin puree, canned or homemade
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice

Directions:

Prepare Crust:

Preheat oven to 300°F and set aside a aluminum foil or parchment paper lined 9”x13” pan.

In a medium bowl, combine graham crackers crumbs and melted butter. Transfer to prepared pan and press the crumbs on to the bottom of the pan. Set aside.

Prepare Filling:

In a large bowl, beat cream cheese and sugar on medium low speed until light and fluffy. Add eggs, one at a time, making sure to beat until thoroughly combined. Pour half of the mixture over the crust, and spread evenly.

To remaining cheesecake filling, whisk in pumpkin puree, cinnamon, nutmeg, ginger, and allspice. Carefully spoon mixture evenly over the pan.

Bake until the edges are set and the center is still a little wobbly, about 50 minutes. Remove from oven and cool completely. Refrigerate for at least 4 hours prior to serving.

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2 responses

  1. These sound heavenly! Maybe this instead of pumpkin pie for Thanksgiving. We grow pumpkins every other year and can them for use year round. I smile every time I see the canned pumpkin, which has gotten expensive 😳, in the grocery store.

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