Pumpkin and cheesecake together? Yes please! With just enough pumpkin pie spice, sugar and cinnamon, these pumpkin cheesecake bars are so tasty and really simple to make.
Personally, I am a huge cheesecake fan. It is by far my favorite dessert and with it being fall I am ready for more pumpkin spice flavored things! So, why not take the best of both worlds and make some pumpkin cheesecake bars!?
I was a little torn on how to make the crust. I decided to go with a simple graham cracker crust. It turned out really well. Next time I make them I am going to add some finely chopped pecans into the crust to give it a little extra crunch. This recipe has 1/2 cup of sugar, however, if you like for your cheesecake to be sweeter, you can add more. The plain Greek yogurt gives it a mellow flavor so, more sugar might need to be added for your liking.
Keeping it simple, I used ready whip for topping. But you can make homemade whipped cream. Or you could even top them with vanilla ice cream. I think a cream of some sort helps balance out the flavor of the pumpkin and cheesecake.
When I made these pumpkin cheesecake bars I used a 13×9 in baking dish. But, if I would have used a smaller pan they would have been thicker and in my opinion better. Next time I will definitely use a smaller pan.
When baking them, I preheated the oven to 340 and baked them for about 40 minute. However, you will have to bake them according to your pan size. You will want to cook them until the top is slightly firm to touch.
Let cool, cut into bars, top with cream and enjoy!
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1 1/2 cups crushed graham crackers
1/2 cup melted butter
8oz cream cheese (1 block) softened
1 cup plain Greek yogurt
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup sugar
2 egg whites
2 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/8 tsp salt
- Preheat oven to 340
- In baking dish add crushed graham crackers and melted butter
- Firmly press down graham crackers with hands or bottom of cup
- Press until crackers are slightly moist
- Set aside
- In mixing bowl mix cream cheese and Greek yogurt
- Mix with electric mixer until creamy
- Add pumpkin puree
- Mix well
- Add remaining ingredients
- Mix well
- Place filling on top of graham crackers
- Bake on 340 for 40 minutes or until top is firm to touch
- Let Cool, cut into bars, top with cream
*baking time will vary depending on dish and oven