Easy Pumpkin Cheesecake Bars Recipe #pumpkinpie #pie #cheesecake #bars
Easy Pumpkin Cheesecake Bars Recipe #pumpkinpie #pie #cheesecake #bars
Easy Pumpkin Cheesecake Bars Recipe | It was so good and easy to make. My whole family loved them. I was asked to make it again for thanksgiving instead of a pumpkin pie. #pumpkinpie #pie #cheesecake #bars
Ingredients:
32 oz cream cheese (905 g), at room temperature
4 eggs
1 teaspoon vanilla
6 tablespoons butter, melted
10 graham crackers, crushed
1 ½ cups sugar (300 g)
15 oz pumpkin puree (425 g), 1 can
CRUMBLE TOPPING:
½ cup butter (115 g)
1 cup flour (125 g)
½ cup brown sugar (110 g)
1 tablespoon ground cinnamon
Instructions:
- First, In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Then, Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- Next, In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Then, Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
- Then slice, serve & Enjoy!