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Pumpkin Cheesecake Bars

Rich and creamy Pumpkin Cheesecake in bar form. Your favorite cheesecake recipe just got accessible to grab and go!

If you have been following me at all, you know that I love cheesecake. Any kind of cheesecake. If that is one of my choices, 9 times out of 10, I choose cheesecake. It’s fall and I am celebrating everything pumpkin. Pumpkin+ Cheesecake = LOVE! Yes, I love pumpkin cheesecake, make it in bar form and that is a home run!

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This is my newest favorite Pumpkin Bar! Better than pumpkin pie!

There’s no need to choose fresh to get the benefits of pumpkin. One cup of canned pumpkin has seven grams of fiber and three grams of protein, which is even more than a fresh pumpkin. Also, it only contains 80 calories and just one gram of fat. So there is no need to fret when you are enjoying that wonderful piece of pumpkin cheesecake bar, it’s delicious and healthy for you!

Pumpkin is so healthy and full of vitamins. It is actually one of the most nutritious foods out there. These gourds aren’t just for carving, they are loaded with antioxidants and disease-fighting vitamins! But what I love most is that pumpkins are for delicious eating!

The perfect amount of pumpkin spice for this easy and delicious cheesecake bar! 

In a medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside.

Mix until blended.

In a large bowl, whisk together flour, pumpkin pie spice, and salt. Set aside.

In another large bowl, mix together butter and brown sugar, until smooth.

Add in the egg and vanilla extract, mix again.

Stir in pumpkin puree.

Add the wet ingredients to the dry ingredients.

Take the cheesecake mixture and drop by spoonfuls into the pumpkin.

Drop the remaining pumpkin mixture by spoonfuls over the cheesecake.

Take a toothpick or a butter knife and gently swirl the cheesecake mixture and the pumpkin, careful not to over mix the two.

Bake for 45-50 minutes, until the pumpkin is cakey and the cheesecake mixture has set.

Allow to cool, and enjoy!

More Pumpkin Recipes:

Easy Cinnamon Pumpkin Cake Muffins

Double Layer Pumpkin Cheesecake

Pumpkin Pound Cake with a Maple Glaze

Mom’s Best Pumpkin Pie

Chocolate Chunk Pumpkin Bread

2-Ingredient Pumpkin Muffins

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Pumpkin Cheesecake Bars
Yield: 16

Pumpkin Cheesecake Bars

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Rich and creamy Pumpkin Cheesecake in bar form. Your favorite cheesecake recipe just got accessible to grab and go! This is better than pumpkin pie any day!

Ingredients

  • Cheesecake “Topping”
  • 8 oz. cream cheese
  • ¾ cup sour cream
  • 2 tbsp all purpose flour
  • 2 tbsp sugar
  • ½ tsp vanilla extract
  • ½ tsp salt
  • Bars
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp salt
  • 1 ¼ cup brown sugar
  • 1 cup unsalted butter
  • 1 egg
  • 1 tsp vanilla extract
  • 15 oz. pumpkin puree

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a 9×13 inch baking pan with non-stick cooking spray, set aside.
  3. Start by making the cheesecake mix.
  4. Microwave 8 oz. cream cheese in a microwave-safe bowl on 15-second intervals until smooth. 
  5. This only took 30 seconds total in my microwave, so (2) 15-second intervals, stirring between. 
  6. In a medium bowl, whisk together cream cheese, sour cream, flour, sugar, vanilla, and salt. Set aside.
  7. In a large bowl, whisk together flour, pumpkin pie spice, and salt. Set aside.
  8. In another large bowl, mix together butter and brown sugar, until smooth.
  9. Add in the egg and vanilla extract, mix again.
  10. Stir in pumpkin puree.
  11. Slowly add the flour mixture to the wet ingredients, until just combined.
  12. Reserve about ½ cup of the pumpkin mixture set aside.
  13. Pour the remaining pumpkin bar mixture into the 9×13 pan, spreading it out evenly.
  14. Take the cheesecake mixture and drop by spoonfuls into the pumpkin.
  15. Gently spread the cheesecake mixture over top.
  16. Drop the remaining pumpkin mixture by spoonfuls over the cheesecake.
  17. Take a toothpick or a butter knife and gently swirl the cheesecake mixture and the pumpkin, careful not to over mix the two.
  18. Bake for 45-50 minutes, until the pumpkin is cakey and the cheesecake mixture has set.
  19. Allow to cool, and enjoy!

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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST BLOGLOVIN INSTAGRAM| Free email subscription

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ssjmommy

Wednesday 11th of December 2019

I love pumpkin everything any time of the year! The addition of the cream cheese and sour cream make them a must bake this holiday season. YUMMY!

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