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We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen.
On the counter, in the pantry and a can be opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.
How to make this Pumpkin Cheesecake?
First, pumpkin cheesecake bars!
After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super-simple dessert – pumpkin cheesecake bars!
The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre-bake the crust before pouring in the filling.
The filling starts with the classic cheesecake ingredients – cream cheese, sugar, and eggs. To that, for the pumpkin layer, you’ll need pumpkin puree and pumpkin pie spices.
Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.
Get Directions here for Pumpkin Cheesecake Bars
