Pumpkin Cheesecake Bars

Dish Size:
2.5 Quart
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December 13, 2011
Tara’s Tidbits®

Serve garnished with whipped cream and pecans!

These Pumpkin Cheesecake Bars combine the best aspects of pumpkin pie and cheesecake and are sure to come out great every time! - Tara


  • Nonstick cooking spray
  • 1 1/4 cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • 1/4 cup light brown sugar
  • 2 (8-oz.) packages of regular or reduced fat cream cheese
  • 1 1/2 cups canned pumpkin
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 2 tablespoons flour


  1. Preheat oven to 350 degrees. Spray a 2.5-quart temp-tations® baking dish with nonstick cooking spray. Mix graham cracker crumbs, butter, and sugar, and press into bottom of baking dish until well-compacted. Bake 15 minutes and then cool on wire rack for 20 minutes.
  2. Reduce oven to 325 degrees. Use an electric mixer or blender to mix remaining ingredients just until well combined. You may need to use a spatula to press the mixture down off the sides to fully incorporate.
  3. Spread filling evenly over crust and bake 50-55 minutes, until center is firm and a toothpick inserted into middle comes out clean. Cool completely on a wire rack and then refrigerate for at least 2 hours before serving.
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