cheesecake bars recipe

These Pumpkin Cheesecake Bars are the perfect easy way to enjoy pumpkin cheesecake without all the work! They are creamy, full of spice and topped with a cream cheese whipped cream!

Pumpkin Cheesecake Bars

graham cracker crumbs

tbsp (39 grams) sugar

tsp cinnamon

salt

tbsp unsalted butter, melted

oz (452 grams) cream cheese, room temperature

cup (52 grams) sugar

(56 grams) packed light brown sugar

tbsp (16 grams) all-purpose flour

cup (250 grams) canned pumpkin puree

sour cream

nutmeg

cloves

ginger

tsp vanilla extract

eggs

oz (113 grams) cream cheese, room temperature

cup (ml) heavy whipping cream, cold

tbsp (43 grams) powdered sugar

cinnamon

1. Preheat oven to 325 degrees F and prepare a 9×9 inch pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting.

2. To make the crust, combine the graham cracker crumbs, sugar, cinnamon and salt in a medium bowl. Add the melted butter and stir until the crumbs are well coated.

3. Press crust evenly into the bottom of the pan and bake for 6-7 minutes. When the crust is done baking, remove it from the oven and turn the temperature down to 300 degrees F.

4. To make the filling, beat the cream cheese, sugars and flour in a large mixer bowl on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter. Scrape down the sides of the bowl.

5. Add the pumpkin puree, sour cream, spices and vanilla extract and mix on low speed until well combined.

6. Add the eggs one at a time, mixing on low speed to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.

7. Pour the batter into the pan with the crust and spread evenly.

8. Bake the bars for 35 minutes or until the center is mostly set.

9. Turn the oven off and leave the oven door closed. Leave the bars in the hot oven for another 10-15 minutes.

10. Remove the bars from the oven and allow to cool on the counter for about 30 minutes, then refrigerate until cold and firm.

11. Use the parchment paper to remove the bars from the pan and cut into bars.

12. To make the cream cheese whipped cream, add the cream cheese to a large mixer bowl and beat until smooth. Add the heavy whipping cream, powdered sugar and vanilla extract and whip on high speed until stiff peaks form.

13. Pipe the whipped cream onto the bars and dust with cinnamon, if desired.

14. Serve cold. Bars are best when stored well covered in the fridge and eaten within 4-5 days.

Caramel cheesecake bars with praline pecan topping are buttery, decadent, and best of all--easy dessert bars to make for the holidays or any occasion.

Caramel Cheesecake Bars With Praline Pecan Topping

graham

butter

Tbsp. white sugar

softened cream cheese

brown sugar

vanilla extract

Tbsp. all-purpose flour

caramel topping

pecans

Heat oven to 350-degrees. Line a square 9-inch by 9-inch baking pan with tin foil or parchment paper. Spray the inside with non-stick spray.

Graham Cracker Crust

Crush the graham crackers in a Cuisinart or by hand and add to a medium bowl.

Next, add the sugar and melted butter and mix well.

Press the ingredients into the square baking dish and set it aside.

Cheesecake Layer

In a large bowl, add the softened cream cheese and cream with a hand mixer at medium speed.

Next, add the sour cream, egg, vanilla extract, and brown sugar and mix well.

Add the flour and 1/3 cup of caramel topping and mix well.

Pour into the square baking dish on top of the graham cracker crust.

Bake, uncovered, for 45 minutes or until golden brown.

Refrigerate for one hour.

Praline Pecan Gooey Layer

Add 1/2 cup of caramel topping and 1/2 cup of chopped pecans to a small bowl and mix.

Pour over the cheesecake and gently spread it out to the edges.

Refrigerate for three more hours.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616721121/zfgmrsq5hjfhf1kjlpv6.mp4

Caramel cheesecake bars with praline pecan topping are decadent, addictive, and best of all--easy dessert bars to make.

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