Pumpkin cheesecake bars

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super simple dessert – pumpkin cheesecake bars!

PUMPKIN CHEESECAKE BARS RECIPE

Ingredients

Crust
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
Garnish
whipped cream
pumpkin pie spice

Instructions

• Heat oven to 300°F.
• Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
• In a medium size bowl, combine the graham cracker crumbs with the melted butter.
• With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
• In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.

Read Here for Full Recipes>>atreatsaffair.com/pumpkin-cheesecake-bars-recipe/

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