Easy and Yummy Pumpkin Cheesecake Bar Recipe
I baked these pumpkin cheesecake bars with my son this morning and they are really really good. I’m eating one now. I had seen a different recipe somewhere online last week, but couldn’t remember where. So I made a few modifications to another recipe I found, and here it is…
Ingredients:
1 cup All purpose flour
1/3 cup Brown Sugar — Packed
5 tablespoons Butter — Softened
8 ounces Light Cream Cheese
3/4 cup Sugar
1/2 cup Canned Pumpkin
2 Eggs — Lightly Beaten
1 1/2 teaspoon Ground cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla
Directions:
Combine flour and brown sugar in medium bowl. Cut in butter and use a mixer on low to make a crumb mixture. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2″ Pan. Bake in 350F preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, pumpkin pie spice, and vanilla in large mixer bowl. Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 35 minutes. Cool before cutting into 1×2 bars.
The bars are tiny, so you really don’t feel too guilty about eating several. Plus, my lunch today was ¼ of my daughter’s turkey cheese sandwich. And pumpkins are vegetables…I think.
I baked these pumpkin cheesecake bars with my son this morning and they are really really good. I’m eating one now. I had seen a different recipe somewhere online last week, but couldn’t remember where. So I made a few modifications to another recipe I found, and here it is…
Ingredients:
1 cup All purpose flour
1/3 cup Brown Sugar — Packed
5 tablespoons Butter — Softened
8 ounces Light Cream Cheese
3/4 cup Sugar
1/2 cup Canned Pumpkin
2 Eggs — Lightly Beaten
1 1/2 teaspoon Ground cinnamon
1 teaspoon Pumpkin Pie Spice
1 teaspoon Vanilla
Directions:
Combine flour and brown sugar in medium bowl. Cut in butter and use a mixer on low to make a crumb mixture. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2″ Pan. Bake in 350F preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, pumpkin pie spice, and vanilla in large mixer bowl. Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 35 minutes. Cool before cutting into 1×2 bars.
The bars are tiny, so you really don’t feel too guilty about eating several. Plus, my lunch today was ¼ of my daughter’s turkey cheese sandwich. And pumpkins are vegetables…I think.
Posted Friday, November 16, 2007 in Food & Drink
Yumm! I am going to try making these at home with the little decorative pumpkins you can buy at the grocery store here in Japan, which make delicious little treats. Thanks for the idea!!
Glad to hear it! Have fun making them, and enjoy!!!
[...] in the fridge until this afternoon (sick kid day #2) when I took it out and made these delicious pumpkin cheesecake bars. Here’s the happy homemade puree joining it’s ingredient [...]