Pumpkin Pie Cheesecake Bars
These bars have a cinnamon graham cracker crust, a layer of vanilla cheesecake AND a layer of pumpkin pie! Top them with a swirl of whipped cream and a sprinkle of cinnamon and you'll have the perfect fall dessert.
Ingredients
For the crust
- 1 cup cinnamon graham crackers 10-12 sheets, finely crushed
- 6 tablespoons butter melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon ¾ teaspoon if using regular graham crackers
For the cheesecake layer
- 16 ounces cream cheese 2 bricks, softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
For the pumpkin pie layer
- 1 cup pumpkin puree ~½ of a 15 ounce can
- ¾ cup sweetened condensed milk ~½ of a 14 ounce can
- 1 egg
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
For the whipped cream topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoons instant vanilla pudding OPTIONAL (adds stability to the cream, making it more similar to cool whip)
Instructions
To make the crust
- Preheat oven to 350 degrees and line an 8x8" pan with parchment paper or greased aluminum foil (parchment paper is recommended).
- Finely crush 10-12 graham cracker sheets using a food processor or rolling pin.
- Stir together crushed graham crackers, sugar, cinnamon and melted butter.
- Press the mixture evenly throughout the bottom of a lined 8x8" pan using your fingertips or the back of a measuring cup.
- Set aside.
To make the cheesecake layer
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on medium-high until smooth. Scrape down the bowl once complete.
- Add in egg and beat on low-medium until just combined. Do not over beat.
- Pour the cheesecake batter over the crust. Use a spatula to gently smooth it out.
- Set aside.
To make the pumpkin pie layer
- In a stand mixer fitted with the whisk attachment or a hand mixer, beat the pumpkin puree, condensed milk, pumpkin pie spice, salt and egg until smooth. Scrape down the bowl once complete to ensure that everything is evenly mixed.
- Pour the mixture over the cheesecake batter and spread evenly. *Avoid using a spatula to spread the mixture as much as possible as to not mix the two layers. Use a measuring cup to pour the mixture throughout the pan to minimize the need to spread it with a spatula.
- Bake for 50-60 minutes, or until the center jiggles less easily (you will still see movement when shaking the pan, but the mixture will be slightly firmer).
- Remove from the oven and allow it to cool to room temperature, then chill in the fridge for at least 4 hours - overrnight.
To make the whipped cream topping
- Combine all ingredients (cream, powdered sugar, vanilla, instant pudding) in a bowl and beat until stiff peaks form.
- Place the cream in a piping bag fitted with a star attachment to pipe rosettes on each piece or just use a spoon to top each piece with cream. Sprinkle with cinnamon to garnish.
- Serve chilled.