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
Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray.
Cream the butter and 1/4 cup brown sugar on medium speed until light and fluffy. Add the flour and salt, beating just until combined. Stir in the rolled oats.
Press half of the crust mixture into the bottom of the prepared baking dish. Place the baking dish and the remaining crust mixture in the refrigerator to chill.
Beat cream cheese at medium high speed until there are no lumps, about 1-2 minutes. Add pumpkin and 1/3 cup brown sugar and beat on medium speed until well incorporated. Add the egg and beat until incorporated. Beat in spices and salt.
Remove baking dish and remaining crust mixture from the refrigerator. Pour the pumpkin filling evenly over the crust. Sprinkle the remaining crust mixture evenly over the top of the pumpkin mixture.
Bake at 350 degrees for 20 - 25 minutes till set and the topping is browned. Cool completely on wire rack. Best served slightly chilled. Store leftover bars in the refrigerator.
These bars may be made up to a day or two ahead!