Easy Layered Pumpkin Cheesecake Bars With Shortbread Crust

Easy Layered Pumpkin Cheesecake Confined are the perfect autumn dessert and a terrific make-ahead dessert for Thanksgiving.

A uncomplicated walnut or pecan shortbread crust is topped with a pumpkin pie cheesecake layer and a tangy-sugariness topping. You're going to love them!

Every year information technology seems similar pumpkin season starts earlier and earlier – as evidenced past the fact that pumpkin whoopie pies have been the nigh popular on the site for the past couple weeks.

If you're ane of those people who are super excited about pumpkin recipes, I'thousand excited to share them all with you lot. These absurd, creamy pumpkin bars are a great place to start.

You're going to broil the confined, pour on that lovely topping, and and then chill them in the refrigerator. They'll be perfectly cold and creamy bites of pumpkin happiness when you're prepare to eat the bars.

You'll besides want to bank check out my mom's soft pumpkin cookies, pumpkin dump block, and pumpkin cake roll. They are all favorites with my family and some of the most popular recipes on the site too.

How to make Layered Pumpkin Cheesecake Bars

First, you'll brand a simple shortbread crust with pecan or walnuts. Then we will printing it into a pan and partially bake while nosotros set the pumpkin cheesecake filling.

We will accept softened foam cheese, it is best if it has sat out for 4-5 hours to become it completely to room temperature. Cream cheese takes longer to soften than butter. And beat in sugar, eggs, pumpkin, and some pumpkin pie spice of class.

Spread this onto the pre-baked crust and bake for twenty minutes. While information technology's baking prepare the sour foam sugar topping, which is merely sour foam, saccharide and vanilla.

Immediately after removing from the oven, carefully pour on the sour cream topping and smooth it out with an offset spatula.

Bake for a few more minutes until topping is gear up, cool, and cut into bars. I like to garnish them with a few more than pecans. (This is as well a good way to identify a dessert as containing basics when information technology might non otherwise exist obvious at a glance.)

How to store pumpkin cheesecake bars

One time cooled, these bars should be kept in the refrigerator until set to serve.

They will go along for 2 or 3 days before they start to look a footling sad. Merely you can keep them in there upward to 4-5 days.

Can I freeze pumpkin cheesecake?

Yes, I mentioned information technology above, but pumpkin cheesecake freezes beautifully. It's a bang-up way to make ahead a dessert for thanksgiving. Simply make the bars as directed in the recipe and let them cool completely on the counter.

And so, cover them tightly. I employ a layer of plastic wrap and so a layer of foil. And use a sharpie to write the name of the dessert and appointment on the foil.

The sour cream layer can crevice a bit if they are frozen too long or non covered well. And so freeze this recipe with caution.

When set to thaw, identify the pan in the fridge to thaw overnight. Depending on the temperature of your fridge information technology may take upwardly to 12 hours.

Well-nigh of the recipes you observe on my site are family unit recipes or ones I have developed myself. However, occasionally I observe a recipe that is too skillful non to share with you lot which is the case with these Easy Layered Pumpkin Cheesecake Bars.

This recipe is from the Betty Crocker Large Book of Cookies Cookbook with a few pocket-sized adaptations. My cinnamon roll blondies are another crawly recipe that was adapted from that same book.

Servings: 24 bars

For the crust

• ▢ 1 loving cup all-purpose flour
• ▢ 3/4 cup brown saccharide
• ▢ ane/2 loving cup butter softened
• ▢ 1 loving cup quick-cooking oats
• ▢ 1/2 cup pecans or walnuts finely chopped

For the pumpkin cheesecake layer

• ▢ i packet 8 oz foam cheese, softened
• ▢ 3/4 cup saccharide
• ▢ 1 can 15 oz pumpkin
• ▢ two teaspoons pumpkin pie spice
• ▢ 3 eggs room temperature

For the sour cream topping

• ▢ 2 cups sour cream
• ▢ 1/3 cup carbohydrate
• ▢ 1/ii teaspoon vanilla

• Preheat oven to 350 F. Grease a ix 10 13 inch baking dish or line with parchment newspaper. Whisk together the flour and dark-brown sugar. Cut in butter using a sticky blender until mixture resembles coarse crumbs. Stir in oats and nuts.

• Press the mixture into the bottom of prepared ix x xiii inch blistering dish. Bake for 15 minutes in a preheated oven.

• Meanwhile, prepare pumpkin cheesecake layer. Beat the softened foam cheese and carbohydrate with a mixer until smooth. Crush in the pumpkin and pumpkin pie spice. Shell in eggs 1 at a time, just until combined. Pour the mixture over the warm crust.

• Bake for 20-25 minutes or until set and the filling looks dry out on superlative. While baking, make the sour cream topping. Stir together the sour cream, saccharide and vanilla.

• When cheesecake layer is done, advisedly spread the sour cream topping on meridian. Bake for v minutes or until but set.

• Cool completely before cutting into confined. Garnish with boosted nuts if desired. Store in the refrigerator.

Serving: 1 piece · Calories: 200 kcal · Carbohydrates: 23 g · Protein: iii k · Fat: 11 g · Saturated Fat: 5 g · Polyunsaturated Fat: four chiliad · Cholesterol: 48 mg · Sodium: 59 mg · Fiber: 1 g · Sugar: 16 m

{originally published 9/iii/18 – recipe notes and photos updated 9/3/21}

Here are a few more of my other favorite thanksgiving pumpkin cheesecake desserts:

Pumpkin Cheesecake Pie with Pecan Streusel

Pumpkin Cheesecake Brownies – these are another fun layered pumpkin care for

And a traditional Salted Caramel Pumpkin Cheesecake

You might besides want to attempt these Chocolate Bit Cookie Cheesecake Bars from Love from the Oven and these Strawberry Cheesecake Bars from The Seaside Bakery.

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Source: https://chocolatewithgrace.com/easy-layered-pumpkin-cheesecake-bars/

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