These simple to prepare pumpkin cheesecake bars are ideal for the autumnal holidays. Overnight cooling in the fridge improves their flavor!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 35 mins |
| Servings: | 24 |
| Yield: | 2 dozen bars |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup butter, softened
- ¼ cup white sugar
- 8 ounces cream cheese, softened
- ¼ cup white sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- ¾ cup white sugar
- 2 large eggs
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9×13-inch baking dish.
- Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
- Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
- Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
- Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 170 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as recipe said. Turned out great! New favorite. Love pumpkin pie and anything cheesecake. Best of both.
So easy to make and so yummy
I doubled the cream cheese mix, and made a graham cracker crust instead of the pastry crust. Everything else was as the recipe called for. Except that because I scrolled over the crust instructions, I missed dropping the oven temp. I prefer printing out a recipe, but I used my phone (frustrating, esp if you’re playing Spotify and Allrecipes plays music that overrides mine.) I kept thinking it should be lower than 425°. I’ve made so many cheesecakes, I should have followed my thought, but I don’t like messing with a recipe too much first time out. Smelled done a bit earlier and I took it out to cool. I had fun with my daughter doing this recipe. I hope we enjoy eating it! (I figured it was worth writing the review when I had a minute, and I know following the correct oven temp, it would turn out perfectly)
noice
Have been making these the last 3 Christmases. They are a hit and perfect. Make them! You won’t be disappointed
The temperature must be a mistake. Like others, my crust was too brown after 10 minutes. I was vigilant After that. I had to remove the 2nd bake half Way through. Most cheesecakes bake at 350 degrees.
very good! i mixed the two batters together on top of a graham cracker crust so i did improvise a little bit the taste is great
It was pretty good. I doubled the cheesecake mixture and just ended up marbling the pumpkin and cheesecake together. It mostly tasted like pumpkin pie.
I doubled the cheesecake portion as suggested. Next time, I will just blend the cheesecake and pumpkin fillings together from the start, since they get mixed together anyway.
The word “layer” in the directions made me hopeful they’d be visible (although, the photos didn’t show that). Next time, I’ll bake the cream cheese layer a few minutes before adding the pumpkin to see if that works. Overall, tasty and a hit with the co-workers.
No I followed the recipe exactly
Really delicious! I used a gingersnap crust and added some crushed pecans on top.
Made this tonight as a precursor to the holidays! it’s good, but I think I’ll use brown sugar in the crust and more butter next time. it was too dry. I’ll also use a bit more spice in the pumpkin… I love those spices, and it will add some pizzazz! I do love cream cheese with pumpkin, and this is a delicious way to combine them.
I added 1/2 tsp nutmeg. Lovely recipe, easily doubled. Greave for a crowd.
Made for my daughter’s birthday!! Delish!!
As written, it was just ok. As in – I had one piece, and one piece only. The cheesecake layer was paper thin, and the pumpkin layer wasn’t sweet enough. I might try making it again, but I would double the cheesecake as other reviewers suggested, and I would add more sugar to the pumpkin.
These are amazing!! I will absolutely be making these again and again! I made a few small changes. I used whole wheat flour instead of all- purpose. For the crust I added only 3 Tbsp sugar. For the cream cheese layer I used 3 Tbsp sugar and 1 tsp vanilla. For the pumpkin layer I used a 1/2 cup sugar, 1 1/4 tsp cinnamon, and 1/8 tsp cloves. The bars are disappearing quickly and I’ve had many requests for the recipe! They’re wonderful!! Thank you so much for sharing the recipe!!
my nephews absolutely loved this will be making again
I made this recipe for a family gathering, and guess what ! was a hit. First I reduced milk to 240ml, and baked the cheese layer for 5 minutes to make sure that it won’t mix with pumpkin,which I mix with walnuts, and I succeeded
yes will make it again very nice
I made a pecan crust – absolutely scrumptious. I made it in a spring form pan & cooked for 60 minutes. The pumpkin part didn’t want to set. Probably needed a higher temp first & then reduce to 325-350. See pumpkin pie recipe next time.