Pumpkin Cheesecake Bars
I don’t think there are enough variations of pumpkin bars in the world, which is why I’m adding one more. 🙂 My Easy Pumpkin Bars with Oat Crust are normally my favorite, but I’ve forgotten all about them for the time being because of these Pumpkin Cheesecake Bars.
Cheesecake is always welcome where I’m concerned. 🙂
I love pumpkin cheesecake, but it can be so heavy that I can’t eat more than a few bites, especially after a big Thanksgiving or Christmas meal.
These bars give you that satisfying, tangy cheesecake flavor without making you feel weighed down. Nobody needs to feel any heavier after mashed potatoes, gravy, rolls, sweet potatoes, and stuffing, do they?
One of these pumpkin cheesecake bars with fresh whipped cream is all you need!
From a baker’s perspective, this recipe is ridiculously easy. There’s no rolling out dough or even cutting the butter in with a pastry blender. Got a handheld mixer and a wooden spoon? That’s all you need to make this crust.
If you feel that you don’t have time to make a homemade dessert for your next holiday meal, these Pumpkin Cheesecake Bars will change your mind!
- 6 tablespoons unsalted butter, softened
- 1/4 cup packed brown sugar
- 3/4 cup all purpose flour
- 1/8 teaspoon salt
- 3/4 cup rolled oats
- 4 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/3 cup packed brown sugar
- 1 egg
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch of salt
Adapted from Joy the Baker's Creamy Pumpkin Pie Bars and AllRecipe.com's Pumpkin Pie Squares.