Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars Recipe
By Samantha Gianulis – Apron Strings
For those of us who don’t want to fuss with a pie crust but crave creamy, pumpkin deliciousness.
In a food processor, pulse cookies until you have a crumb mixture.
In a medium to large saucepan over medium-high heat, melt butter.
Add cookie crumbs and sugar, mix well.
In a 9×13 baking dish, pour cookie crumb crust and pat down with your hands, extending crust to edges.
Bake for 8 minutes at 350 degrees and set aside.
With a mixer, mix together cream cheese, sugar, pumpkin puree, eggs, vanilla extract and pumpkin pie spice until well blended.
Pour over the graham cracker crust.
Bake at 350 degrees for 30 to 35 minutes.
Let cool before cutting onto bars.
Serve with whipped cream or alone.
For Graham Cracker Crust:
8 tbsp. unsalted butter
36 graham cracker cookies
1/3 cup granulated sugar
(1) 8 oz. package cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup pumpkin puree (canned works best)
2 eggs, lightly beaten
1/2 tsp. vanilla extract
1 tbsp. pumpkin pie spice
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She recently released my her family food memoir, Little Grapes on the Vine,Mommy’s Musings on Food & Family (Wyatt Mackenzie).
Samantha has written for San Diego Family Magazine, Hybrid Mom Magazine, UCSD Alumni Magazine as well as many other print and online publications.
Samantha is a a self-taught chef. She worked in the Catering and Special Events industry for seven years before becoming a stay at home, now a work at home, Mom.
She appeared on NBC’s ivillage Live