Pumpkin Cheesecake Bars
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!
Ingredients
- 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
Instructions
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Ingredients!
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Melt 1/4 cup of butter. Crush Graham Crackers and measure 1.5 Cup of crushed graham cracker.
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Add 1.5 cup of crushed Graham Cracker to the butter. Mix well.
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Spray the baking dish with non-stick spray. Put the graham cracker crust in the bottom of the pan and pat until flat.
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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.
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Cheesecake layer should look like this after mixing.
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Now add 4 eggs to the cheesecake mixture, mix well till it looks like this!
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Put half of the cheesecake mixture on top of the Graham Cracker crust.
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To the other half of the cheesecake mixture, add 1 cup 100% Pure Pumpkin, 2 Tsp Pumpkin Pie Spice, and a dash of cinnamon!
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Mix well!
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Add the pumpkin cheesecake layer! Spread evenly. Bake the cheesecake in the oven for 45-50 minutes at 350 degrees.
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Remove from the oven and let it cool for one hour before topping it with cool whip.
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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.
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All done!!
