Rating: 4.5 stars
17 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 11

These cheesecake bars aren't meant to just haunt the dessert table at your Halloween party, the memory of their delicious pumpkin flavor will haunt your dreams for nights to come. They're cute, edible, and over-the-top tasty. What more can we say?

Recipe by MyRecipes October 2010

Gallery

Credit: Antonis Achilleos; Styling: Lynn Miller

Recipe Summary

prep:
15 mins
bake:
57 mins
chill:
3 hrs
total:
4 hrs 12 mins
Yield:
12 bars (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.

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  • Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.

  • Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

  • Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.

Chef's Notes

Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.

Nutrition Facts

340 calories; fat 21g; saturated fat 11g; protein 6g; carbohydrates 35g; fiber 2g; cholesterol 101mg; sodium 285mg.
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