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Pumpkin Cheesecake Bars Oh My

#Blogyourbrand #lotionbarcafe Food for Thought pumpkin cheesecake bars

Day 8 #blogyourbrand pumpkin [caption id="attachment_1041" align="alignright" width="300"]108 My husband sticking his tongue out at me while I                    was taking their picture![/caption]

It was a beautiful day here in Colorado Springs, Colorado . I make goats milk products for a dairy in Canyon City and he invited us down to see his dairy. (more about that in a few days) We decided to make a day of it and go to the pumpkin patch that is down there. We have older kids and they still like to go pick a pumpkin and do the corn maze. I love pumpkin everything.My favorite fall treat is to make pumpkin cheesecake bars.It is the best of both worlds. Spiciness of the pumpkin pie and the creamy cheesiness of cheesecake. Is your mouth watering yet? The picture of the pumpkins above is what we picked yesterday. I am going to teach you how to cook one down and make a yummy desert.....Wait? I don't have time for that we are using canned pumpkin. Lets be real here. However you can cube up and put in a crock pot and cook it. But we are doing simple here.

I hope you have a Trader Joe's around they have a pumpkin pie spice that is so good! But if not you can use regular. Pumpkin Cheesecake Bars Ingredients you will need:
  • 2  Cups all-purpose flour
  • 2/3 Cups packed brown sugar
  • 10 Tablespoons cold sliced butter
  • 2 Cups chopped pecans
  • 2 -8 oz. Packages cream cheese
  • 1 1/2 Cups Sugar
  • 4 Eggs
  • 1 Cup Canned Pumpkin
  • 2 Teaspoon Vanilla
  • 4 1/2  Teaspoons Pumpkin Pie Spice
  1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 1 1/2 cups for topping.
  2. Press remaining crumb mixture into a greased 9 x 11 baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 32 bars.( Or 6 if you are in my house with boys)
I am still little under the weather I will add a picture when I make it again in a few weeks. This is great to take to a pot-luck and we like to put whip cream or even a caramel drizzle on top! I hope you enjoy this as much as we do ! Thanks for stopping by ~Holly

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  • Aubrey on

    I’m drooling! Thanks Holly! ♡♡♡ I’m loving the blogs!

  • Theresa on

    Yum! Sound absolutely delicious!

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