Pumpkin Cream Cheese Bars

Community Recipe from


  • 1 Honey Graham Cracker Crust
  • 1 Pumpkin Layer
  • 1 Cream Cheese Layer


  1. Pumpkin Cheesecake Bars
  2. Oven: 325F, 40-45mins

  3. Honey Graham Cracker Crust (do first 1 hr beforehand to bake & allow 30mins cooling time)
  4. • 8 whole Honey Graham crackers, approx 1-1/4 cups
  5. • 1/4 c. sugar (or try half amount)
  6. • 1/3-1/4 c. melted butter, 1/2 stick = 4 tbsp

  7. Line 8x8 baking dish with foil, leaving extra over edge for handles
  8. Plan to refrigerate no-bake crust at least 30 mins before filing
  9. OR, bake 8-10 mins or until lightly browned; cool completely before filing

  10. Cheesecake filling
  11. • 2 pkgs (8 oz) cream cheese, softened (whip on med until fluffy)
  12. • 1/2 c. Sugar
  13. • 1/2 tsp. vanilla
  14. • 2 eggs (mix on low, one at a time)

  15. Set aside little less than 1 cup of batter, and add following mix:
  16. • 1/2 c. Canned pumpkin
  17. • 1/2 tsp ground cinnamon
  18. • Dash of ground cloves
  19. • Dash of ground nutmeg
  20. Pour plain batter first into pie crust, top with pumpkin cheesecake mix

  21. Bake at 325F for 40mins, or until center is almost set.
  22. Cool. Refrigerate for 3 hrs. or overnight.
  23. Remove from pan with foil handles. Cut into 16 bars.

December 2012

This recipe is a personal recipe added by itsmerrydeath and has not been tested or endorsed by MyRecipes.

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