To finish our pumpkin obsession here, I thought I would end with my favorite Thanksgiving desert ever: Pumpkin cheesecake bars!
This recipe I made this year is from roxanashomebaking.com (click to find original recipe). I love pumpkin bars, not only are they delicious, but they’re fairly simple the make, which is perfect end for all your hard Thanksgiving cooking.
Below are photos from when I made them. They’re fairly low quality because they were taken from my phone and the bars are crumbly because they’re leftovers from the holiday. Anyways, I just wanted to note how I LOVE the layers and how visible they are.
Let’s get started!
As usual, In case you can’t see the picture or would prefer to read it below, here are the ingredients:
1 1/2 cup of graham crackers crumbs
1/4 cup of melted butter
4 packages (8 oz each) of cream cheese, softened. (personally, I felt that it was too much and made it more sour than I wanted them, use maybe 3 or 3 and a half packages)
1 1/2 cups of granulated sugar
I cup of canned pumpkin (not pumpkin pie mix)
2 teaspoons of pumpkin pie spice
pumpkin pie spice
Preheat oven to 350 degrees.
Line a 13×9 baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. (When I made it, I simply sprayed with oil and floured the pan, either way works)
Combine graham cracker crumbs and melted butter in a medium sized bowl.
Using your fingers, press the crust on the bottom of the pan. Set aside while making the filling.
In a mixing bowl, add cream cheese and sugar. With the paddle attachment on, beat on low speed while until the mixture is light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the curst in the pan and spread it evenly.
To the remaining cream cheese mixture, add canned pumpkin and pumpkin spice.
Cover until smooth and add it on top of the mixture already in the pan.
Bake for 50 minutes, or until set. tip: cover the top part in tin foil, then remove half way through so it won’t burn. Also, add a bowl of water underneath so nothing cracks.
Refrigerate first, then cut into bars and serve cooled.
Garnish each bar with whipped cream and pumpkin pie spice.