Hi Michelle, I’m pretty sure that would work although I haven’t tried it. To freeze, cool the cheesecake bars fully. https://www.tasteofhome.com/recipes/pumpkin-cream-cheese-bars These pumpkin cheesecake bars make a whole lot of cheesecake. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Many of people I know don’t like pumpkins very much but with this cheese combination it is perfect! Hi Allisa, Usually, a 9×13″ baking pan yields about 20 to 24 bars. Perfect healthy way to start your day! First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. How much do you usually let the cheesecake layer cool (cold to the touch or just not hot anymore) before pouring pumpkin mixture over? Spread the crust into the bottom of a 9 x 9 inch pan. Turn off the oven and open the oven door. They turned out great. Pumpkin Cheesecake Bars is quick, delicious and easy to make. Bake for 15 minutes until the crust is slightly brown. Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. Make crust: Process graham crackers in a food processor to fine … Cool the cheesecake in the oven with the door open for 30 minutes. I remember that she have always told us how pumpkin is healthy so we should eat it. I have a hubby and son who are very anxious to eat them! These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. Sorry, I can’t be more helpful. I love this beautiful smell of pumpkin and cinnamon. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Slice into pieces and serve with whipped cream. Freeze for up to 3 months, then thaw in the fridge before serving. In a medium bowl stir together the graham crumbs, melted butter, brown sugar & cinnamon. The graham cracker crust has a hint of cinnamon, then top them with a … Read More…. Your email address will not be published. Pumpkin Cheesecake Bars are smooth, creamy and filled with fall spices. Hi! This perfect Pumpkin Cheesecake Bars is delicious and very good! You're awesome for doing it! I’m cooking them few days early to make sure they turn out right and then I’m making more for our Thanksgiving dinner. Hi Katie, the recipe calls for 1 cup of pumpkin puree, not a whole can 1 cup about 8 ounces. In a medium bowl stir together the sugars, pumpkin pie spice, and cornstarch. Hi, Diane! I'm so glad you found my blog! Filling: A combination of vanilla cheesecake batter and pumpkin cheesecake batter are swirled together to create a creamy and flavorful filling. Pumpkins are the perfect way to watch out of your health so you need to make healthy meals and snack with them. They shouldn’t have, so I am not sure at what part, it went wrong. This perfect Pumpkin Cheesecake Bars is delicious and very good! Thank you for sharing. And when pumpkin season comes around – there’s nothing that makes me happier than a slice of pumpkin cheesecake. Cream Cheese Pumpkin…, Pumpkin Twists - if you want to make something easy, quick and delicious you are on the right way!…, Lemon Cheesecake Bars – creamy, light and refreshing cheesecake bars with lemon juice. Smooth, creamy, delicious pumpkin cheesecake – every time. I am having hard time finding pumpkin puree. Thank you! Hi Shanna! My family and I like it in combination with cheese. Some of Pumpkins you can eat without baking, some of them you can bake, cook or grill. **Use full-fat, brick-style cream cheese that's been softened to room temperature. Only adjustment I made was I only baked them for 20 minutes. Allyson next time make sure your stove temperature is medium low. Or for more pumpkin desserts be sure to try: I'm the baker and blogger behind Just So Tasty! Thanks. So glad to have found this one. Doesn’t say. Never used it before and your instructions say 1 envelope and the box came with 4 small envelopes . Hi Judy! So frustrating! How many pans? So you really can’t go wrong with these beauties. For best results, don’t cut it until the day you’re going to serve it. This delicious crust is sweet, buttery, and incredibly easy. Perfect Thanksgiving Dessert! Perfect Thanksgiving Dessert! One of the most delicious desserts…, PUMPKIN CHEESECAKE WITH OREO CRUST - NO BAKE – No Thanksgiving table is complete without pumpkin cheesecake! It is perfect to Thanksgiving days. Pumpkin Cheesecake Bars are smooth, creamy and filled with fall spices. How do you get the foil from the bottom of the cheesecake? and don’t want to make it from a pumpkin, can I just used canned pumpkin pie filling, it says no, but will I ruin it as its expensive to make.. and do I need the spices if I use pie filling? Lay them out until they’re room temperature before you use them. Can’t wait to try them! How long do I have to let it chill in the fridge? Store them in the fridge until needed. Help spread the word. For best results, don’t cut it until the day you’re going to serve it, and yes, cheesecake can be frozen! It’s very tasty and sweet and perfect fall dessert. Pumpkin Cheesecake Bars is super because you will love it at first bite. This pumpkin cheesecake bars are absolutely amazing. Your email address will not be published. Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. Everyone raved about them! You could grease the pan or use parchment paper. It is very delicious but it has the simplest ingredients and it is so moist and nice. But naturally, it is best to keep them in the fridge a short time. You can go up to 32 bite-size bars if you want to. . Pumpkin Cheesecake With Oreo Crust - No Bake, Caramel Apple Bread with Cinnamon and Nutmeg, 1 cup pumpkin puree, canned (not pumpkin pie mix), Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside, In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist, Lightly press crumb mixture into prepared baking dish, In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again, Add eggs, one at a time to cream cheese mixture, beating well after each addition, Add vanilla extract and beat one more time, Spoon mixture on top of prepared crust and spread evenly, Bake for about 30-35 minutes or until just set, Remove from the oven and cool completely on a cooling rock, While the crust is cooling prepare the pumpkin layer, In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon, Cook and whisk every few minutes for 10 minutes, Remove from the heat and whisk in the vanilla extract, In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften, Turn heat to low and stir to melt gelatin completely, Add gelatin mixture to pumpkin mixture and combine until smooth, Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight.