Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars is a lacto ovo vegetarian recipe with 16 servings. One serving contains 333 calories, 3g of protein, and 17g of fat. For 52 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in about 1 hour and 10 minutes. Head to the store and pick up pumpkin, granulated sugar, pumpkin pie spice, and a few other things to make it today. 1653 people were impressed by this recipe. It is brought to you by Deliciously Sprinkled. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes are Easy Cheesecake – Blueberry Cheesecake Bars, Pumpkin Cheesecake Bars, and Pumpkin Cheesecake Bars.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup canned pumpkin

8 ounces cream cheese, softened

2 large eggs, lightly beaten

1 1/3 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

2/3 cup light brown sugar, packed

2 cups powdered sugar

pumpkin mellowcreme candy, optional

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Equipment:

aluminum foil

baking pan

whisk

bowl

oven

stand mixer

spatula

knife

Cooking instruction summary:

Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leavingenough overhang on the sides and spray with non-stick cooking spray (see Step 2 image above). Set aside.Make the crust: In a mediumsized bowl, whisk together the flour and light brown sugar. Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely.*If you want you canplace the crust in the fridge to speed up the cooling process.Make the cheesecake filling: In a large bowl, using an electric or stand mixer combine the cream cheese,canned pumpkin,granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting.Make the cream cheese frosting:In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth. Add the salt and vanilla extract, beat until combined. Slowly, add the powdered sugar and beat until smooth and creamy.Using a cake spatula or a knife, evenlyfrost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.Once the bars are ready to serve, lift the foil out of thepan and cut into squares. Top each bar with amarshmallow pumpkincandy, chopped pecans, or just leave them plain.Store bars in a covered container in the refrigerator for up to 5 days.

 

Step by step:


1. Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leavingenough overhang on the sides and spray with non-stick cooking spray (see Step 2 image above). Set aside.Make the crust: In a mediumsized bowl, whisk together the flour and light brown sugar. Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown.

2. Let the crust cool completely.*If you want you canplace the crust in the fridge to speed up the cooling process.Make the cheesecake filling: In a large bowl, using an electric or stand mixer combine the cream cheese,canned pumpkin,granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.

3. Pour cheesecake mixture over cooled baked crust.

4. Bake for 30-35 minutes or until set.

5. Let cool completely before frosting.Make the cream cheese frosting:In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth.

6. Add the salt and vanilla extract, beat until combined. Slowly, add the powdered sugar and beat until smooth and creamy.Using a cake spatula or a knife, evenlyfrost the top of the pumpkin cheesecake bars.

7. Place in the fridge for a least an hour before serving to let the frosting settle.Once the bars are ready to serve, lift the foil out of thepan and cut into squares. Top each bar with amarshmallow pumpkincandy, chopped pecans, or just leave them plain.Store bars in a covered container in the refrigerator for up to 5 days.


Nutrition Information:

Quickview
331k Calories
2g Protein
17g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
331k
17%

Fat
17g
26%

  Saturated Fat
10g
64%

Carbohydrates
42g
14%

  Sugar
33g
38%

Cholesterol
69mg
23%

Sodium
195mg
9%

Get Enough Of These
Protein
2g
6%

Vitamin A
1856IU
37%

Selenium
6µg
9%

Manganese
0.15mg
7%

Vitamin B2
0.11mg
7%

Folate
25µg
6%

Vitamin B1
0.09mg
6%

Iron
0.88mg
5%

Phosphorus
45mg
5%

Vitamin E
0.54mg
4%

Calcium
35mg
4%

Vitamin B3
0.7mg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.42µg
3%

Vitamin K
2µg
3%

Fiber
0.63g
3%

Potassium
76mg
2%

Copper
0.04mg
2%

Vitamin B12
0.12µg
2%

Magnesium
7mg
2%

Zinc
0.27mg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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