Thanksgiving and Christmas are almost here! I love to cook and make delicious treats for family gatherings. My mom would always cook so many things, bake, make fun holiday crafts and delicious meals for the holiday’s, so I have gotten that from her. ❤️ I love cold desserts so I wanted to give the Pumpkin Cheesecake Bars a try.
They were a HIT! The whole pan was basically gone for a recent gathering. I have tried making them two ways. One way with 2 packages of 1/3 less fat cream cheese and mixing in a tub of cool whip, or the other way doing 4 packages of 1/3 less fat cream cheese with cool whip just on the top. I like the first way better (with only 2 packages of cream cheese) because it was lighter, BUT if you love cheesecake, I would do the 4 packages of cream cheese with the cool whip just on top! Both are so good.
Continue Reading for the recipe!! I listed it step by step with images. 🙂
Pumpkin Cheesecake Bars
The perfect dessert for Thanksgiving!
- 1 Cup Libby’s 100% Pure Pumpkin
- 4 Eggs
- 4 8oz 1/3 Less Fat Packages of Cream Cheese
- 1.5 Cups Graham Cracker Crumbs
- 1/4 Cup Unsalted Butter
- 1 Cup Organic Raw Sugar
- 2 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 tsp Pure Vanilla Extract
Melt 1/4 cup of butter. Crush Graham Crackers and measure 1.5 Cup of crushed graham cracker.
Add 1.5 cup of crushed Graham Cracker to the butter. Mix well.
Spray the baking dish with non-stick spray. Put the graham cracker crust in the bottom of the pan and pat until flat.
Mix the cheesecake mixture now! 4 (8oz 1/3 less fat) packages of cream cheese. 1 cup of Organic Raw Sugar (use 1.5 cup if you like it sweeter), 1 tsp of Pure Vanilla Extract. Mix well with a mixer.
Cheesecake layer should look like this after mixing.
Now add 4 eggs to the cheesecake mixture, mix well till it looks like this!
Put half of the cheesecake mixture on top of the Graham Cracker crust.
To the other half of the cheesecake mixture, add 1 cup 100% Pure Pumpkin, 2 Tsp Pumpkin Pie Spice, and a dash of cinnamon!
Add the pumpkin cheesecake layer! Spread evenly. Bake the cheesecake in the oven for 45-50 minutes at 350 degrees.
Remove from the oven and let it cool for one hour before topping it with cool whip.
Once cooled, top it with the cool whip and a dash of cinnamon! Keep in the refrigerator for 4 hours to overnight to serve. It is best that it stays overnight in the refrigerated to make sure that it completely sets! Put a lid on it before refrigerating.