PUMPKIN CHEESECAKE BARS RECIPES

Pumpkin Cheesecake Bars
This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! It’s been amazing to read the reviews and hear just how much of a hit this pumpkin cheesecake has been. One of the most emailed in questions and requests I get is to make it BIGGER. While the 9 x 9-inch pan is delicious, we’ve heard loud and clear you want a 9 x 13-inch pan of these incredible pumpkin cheesecake bars. So I’ve updated this post with step-by-step pictures, helpful tips, and a new recipe.

But don’t worry, the beloved 9 x 9-inch pan homemade pumpkin cheesecake recipe has not been changed — it’s still the same for those of you that have enjoyed the smaller pan size. Thank you so much for being a part of this site and sharing your pictures and results with this recipe; it truly makes our day to see!

Ingredients
Crust

• 12 full sheets cinnamon graham cracker crumbs
• 1/4 cup dark brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, melted

Cheesecake

• 4 packages (8 ounces each) full fat cream cheese, at room temperature
• 1 and 1/2 cups white sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Streusel and Topping

• 1 cup dark brown sugar, packed
• 1 cup white flour
• 1/2 cup quick cooking oats
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened (not melted)
• 2 teaspoons vanilla extract
• Salted or plain caramel to top bars with

Instructions

• Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
• In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
• In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking) sugar, salt, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined. 
• Remove half of this mixture and pour on top of the prepared crust.
• Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
• Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.

Streusel

1. In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Cut the butter into small cubes. Add in the butter and vanilla and mix together (with a pastry cutter or hands) until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
2. Place in the oven and bake for a remaining 25-30 minutes or until the cheesecake has set.
3. Allow to cool for about an hour at room temperature and then place in the fridge for 1-2 hours. When cutting into these bars: cut them straight out of the fridge with a HOT and very sharp knife. (I run the knife under hot water, wipe with a towel, make one cut, repeat.)
4. ...............................

Read more please visit : www.chelseasmessyapron.com

Share this post