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Dessert for 12

Pumpkin Cheesecake Bars

A cinnamon graham crust holds creamy pumpkin cheesecake bars finished with a crisp broiled sugar topping.

$0.48per serving $
85 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetDessertsFall

Ingredients

  • 1 1/3 cups finely crushed graham crackers
  • 2 tbsp packed light brown sugar
  • 1/4 tsp ground cinnamon
  • 6 tbsp unsalted butter
  • 1/2 cup packed light-brown sugar
  • 6 tbsp granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice or cloves
  • 2 pkgs. cream cheese
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/3 cups pumpkin puree
  • 6 tbsp granulated sugar
  • whipped cream (optional)

Steps

  1. Heat the oven to 350 F and line a 9-by-13-inch baking pan with parchment.
  2. Mix crushed graham crackers, brown sugar, cinnamon, and melted butter, press the mixture into the pan, and bake for 8 minutes.
  3. Beat cream cheese, brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, and allspice until smooth.
  4. Beat in eggs, sour cream, vanilla, and pumpkin, then spread the filling over the crust.
  5. Bake at 350 F for 35 to 40 minutes, until the center is nearly set, then cool for 20 minutes.
  6. Sprinkle the remaining granulated sugar over the cheesecake and broil 1 to 2 minutes, watching closely, then cool before cutting.

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