Pumpkin Cream Cheese Bars
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- 1 Honey Graham Cracker Crust
- 1 Pumpkin Layer
- 1 Cream Cheese Layer
- Pumpkin Cheesecake Bars
- Oven: 325F, 40-45mins
- Honey Graham Cracker Crust (do first 1 hr beforehand to bake & allow 30mins cooling time)
- • 8 whole Honey Graham crackers, approx 1-1/4 cups
- • 1/4 c. sugar (or try half amount)
- • 1/3-1/4 c. melted butter, 1/2 stick = 4 tbsp
- Line 8x8 baking dish with foil, leaving extra over edge for handles
- Plan to refrigerate no-bake crust at least 30 mins before filing
- OR, bake 8-10 mins or until lightly browned; cool completely before filing
- Cheesecake filling
- • 2 pkgs (8 oz) cream cheese, softened (whip on med until fluffy)
- • 1/2 c. Sugar
- • 1/2 tsp. vanilla
- • 2 eggs (mix on low, one at a time)
- Set aside little less than 1 cup of batter, and add following mix:
- • 1/2 c. Canned pumpkin
- • 1/2 tsp ground cinnamon
- • Dash of ground cloves
- • Dash of ground nutmeg
- Pour plain batter first into pie crust, top with pumpkin cheesecake mix
- Bake at 325F for 40mins, or until center is almost set.
- Cool. Refrigerate for 3 hrs. or overnight.
- Remove from pan with foil handles. Cut into 16 bars.
This recipe is a personal recipe added by itsmerrydeath and has not been tested or endorsed by MyRecipes.
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Pumpkin Cream Cheese Bars Recipe at a Glance
- COURSE: Desserts