It is that time of the year…..PUMPKIN TREATS!! Â These Pumpkin Cheesecake Bars are fun to make and will satisfy two cravings at once!
They look like they are difficult to make, but they really are not. Â So, you can make them for any gathering and your family and friends will be not only impressed at how they taste, but that you worked so hard to make them. Â (Don’t worry – it will be our secret that they were easy to make!).
Other yummy pumpkin treats:
And make sure you follow our Fall Recipes board on Pinterest for more amazing ideas!
PrintPumpkin Cheesecake Bars
Ingredients
Scale
CRUST
- 1 cup gingersnap crumbs
- 1 cup graham cracker crumbs
- 5 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- 1/2 tsp. cinnamon
- Rectangular springform pan
FILLING
- 1 8 oz package of cream cheese (at room temperature)
- 1 cup brown sugar
- 15 oz can pumpkin puree
- 2 eggs
- 12 oz can evaporated milk
- 1 1/2 tsp vanilla
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
TOPPING
- 2 cups finely chopped pecans
- 1/2 cup packed brown sugar
- 2 Tbsp water
Instructions
CRUST
- Preheat oven to 350 and spray springform pan with cooking spray.
- Pulse the gingersnap crumbs, graham cracker crumbs, cinnamon and sugar until mixed into fine crumbs. Add butter and pulse more to blend together.
- Press evenly into the bottom of the pan.
- Bake for 8 – 10 minutes. Let cool for 10 minutes before adding filling.
FILLING
- Mix cream cheese and brown sugar on medium speed – until smooth and creamy.
- Slowly mix in pumpkin until blended.
- Add eggs, one at a time, beating until well mixed.
- Finally, pour in milk and vanilla and mix until combined. Stir in cinnamon, pumpkin pie spice and salt (or mix on low).
- Pour pnto crust. Bake for 30 – 35 minutes.
TOPPING
- Combine all items in a bowl until well mixed.
- Spread on top of bars.
- Bake for 10 minutes.
- Cool to room temperature and then refrigerate for at least 30 minutes before cutting and serving.
Notes
Store in air tight container in the refrigerator for up to 4 days.