Description
These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup butter, softened
- ¼ cup white sugar
- 8 ounces cream cheese
- ¼ cup white sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- ¾ cup white sugar
- 2 eggs
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Stir flour
- butter
- and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9×13-inch baking dish.
- Bake in the preheated oven until crust is lightly golden
- 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Beat cream cheese
- 1/4 cup sugar
- 1 egg
- and vanilla together in a bowl with an electric mixer until smooth.
- Whisk pumpkin puree
- evaporated milk
- 3/4 cup sugar
- 2 eggs
- cinnamon
- salt
- ginger
- and cloves together in a bowl.
- Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
- Bake in the preheated oven until bars are set
- about 60 minutes. Cool to room temperature
- then refrigerate overnight.
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 9 hrs 35 mins
Servings: 24