Small batch friendly! Graham Cracker Crust. Hopefully the weather is starting to cool down where you are. Total Time 1 hr 30 mins. The next layer is pumpkin cheesecake with cream cheese, pumpkin, and spices to give that cheesecake fix. These Easy Pumpkin Cheesecake Bars are going to be a hit at your next holiday party! I love pumpkin pie and my husband loves cheesecake and together we both get a slice of our favorite. This crustless pumpkin cheesecake recipe uses the traditional burnt Basque cheesecake as a base and enhances that world-famous recipe with homemade pumpkin purée and spices. If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you. Cheesecake bars are a great alternative to a round cheesecake. That's why I adore these cheesecake bars. Print . A delicious and easy cheesecake. They save so much time and are always a hit. Perfection. These pumpkin bars are so easy to make, and taste great! Two of fall's best flavors, pumpkin and cheesecake, swirl together in these scrumptious dessert bars. Pumpkin Cheesecake Bars are made with a buttery graham cracker crust, a layer of creamy cheesecake, and then a silky pumpkin spice layer for an irresistible and shareable dessert. The flavor of pumpkin pie, but easier to make with a graham cracker crust, Pumpkin Pie Cheesecake Bars are the perfect end to your Thanksgiving dinner. The bottom is a delicious gingersnap crust with a spicy pumpkin cheesecake filling on top. Add a dollop of cinnamon whipped cream for the perfect fall dessert. How to Make Pumpkin Cheesecake Bars Cinnamon Graham Cracker Crust. There are no fancy layers or swirls to mess with, no caramel drizzle, and no streusel topping. It’s just as good as a traditional pie, but crustless pumpkin pie will save you so much time when putting together your Thanksgiving day meal. INGREDIENTS: Non-Stick cooking spray. Cut into bars. As always, all opinions remain my own and I am proud to partner with brands I love. Rate this recipe! Store in the refrigerator. These swirled Pumpkin Cheesecake Bars feature the flavors of pumpkin pie and creamy cheesecake on a graham cracker crust. Add chocolate chips for a decadent treat. How to Make Pumpkin Cheesecake Bars? I love to garnish each individual slice with whipped cream and a dusting of cinnamon, but that's totally optional. We made the recipe to fit in a 13 x 9-inch baking dish and it will serve 12 to 16 people. Heat oven to 350°F. These bars are like a beautiful cross between pumpkin cheesecake and pumpkin pie -- in bar form. The most delicious layered cookie bars you’ll eat this year! Rich and creamy with a maple shortbread crust, these keto pumpkin cheesecake bars are bliss! No-Bake Paleo Pumpkin Cheesecake Bars. The recipe came together easily with all steps easily completed. It's way easier to do that than to go through the effort of baking something. The perfect alternative to pumpkin pie on Thanksgiving day! These pecan pumpkin cheesecake bars start with a shortbread pecan crust; with just the right amount of crunch and flavor for something a little different but a lot of deliciousness. Pumpkin Cheesecake Bars is simple dessert recipe for fall season. 16 whole graham crackers, broken into pieces (Use Gluten Free graham crackers to … Ingredients. Lightly press the dough into an even layer in the bottom of a foil lined 8×8 pan and bake for 7 minutes and 350 degrees F. While the crust is pre-baking you can prepare the layers. Course: Dessert. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Gluten-Free Pumpkin Cheesecake Bars with Oatmeal Crust. Crisp, buttery, graham cracker crust. All the amazing flavor of your favorite classic pumpkin pie, but without the finicky pie crust! Cuisine: … Cook Time: 1 hour 30 minutes. The reason it's so tempting to eat that sugary snack while you're on keto is that they are just way too easy to grab out of the pantry. Filling: 1 cup raw cashews (soaked for at least 30 minutes) 1/2 cup pumpkin puree (canned) 3-4 tablespoons pure maple syrup 1/2 cup full fat coconut milk 1/2 scoop Further Food Vanilla Collagen or 1/2 tsp vanilla extract 1 teaspoon pumpkin spice 1/2 … Starting with the base of these cheesecake bars, combine graham cracker crumbs, sugar, cinnamon, and melted butter. If you love Spanish style cheesecakes (creamy and crustless) this is the recipe for you! These swirled pumpkin pie cheesecake bars with gingersnap crust are a twist on that cheesecake. These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. Calories: 260 kcal. Creamy cheesecake filling, warm fall spices and sweet pumpkin swirls, and a crunchy graham crust. Looking for more pumpkin recipes? What keeps you from making cheesecake at home? This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. The highlight of these bars for me is the gingersnap crust as it has so much more flavor than graham cracker crumbs and is just as easy to make as a … Ingredients Maple shortbread crust. square baking pan with cooking spray, then line with parchment, leaving overhang on two sides. Lightly coat 9-in. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! This is a sponsored post written by me on behalf of Shaw’s Supermarket.All opinions are 100% mine. Crustless Pumpkin Cheesecake. To make the crust we stir melted butter, almond flour and confectioners sweetener together to form a soft, buttery crust. 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