"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Cheesecake Bars Recipe

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This recipe for Pumpkin Cheesecake Bars, by , is from Turvey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sean & Jen Sampson


1 cups of graham cracker crumbs
cup of melted butter

4 packages (8oz) cream cheese, softened
1 cups of granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 tsp pumpkin pie spice

Whipped cream
Pumpkin pie spice

Heat oven to 300F.
Line a 13x9" baking pan with parchment paper leaving about 1 inch of paper hanging on the side.
In a medium sized bowl combine the graham cracker crumbs with melted butter.
Press crust on the bottom of prepared pan and set aside.
In the mixing bowl of your mixer, add the cream cheese and sugar beat on low speed until light and fluffy.
Beat in eggs one at a time just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin spice.
With the wire whisk stir until smooth then carefully spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and dust of pumpkin pie spice.

Number Of Servings:
Number Of Servings:
24 Bars
Preparation Time:
Preparation Time:
20 minutes




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