.
home
home
0
Pumpkin Cheesecake BarsPumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Logo
Recipe - The Fresh Grocer - Corporate
PumpkinCheesecakeBars.jpg
Pumpkin Cheesecake Bars
Prep Time30 Minutes
Servings24
Cook Time35 Minutes
Calories230
Ingredients
2 cups graham cracker crumbs
1/2 cup chopped pecans
8 tbs butter, melted
16 oz cream cheese, softened, divided
1 3/4 cups Daisy Sour Cream, divided
1 cup plus, 1 Tbsp. sugar, divided
4 large eggs, room temperature, divided
3/4 cup canned pumpkin puree
1/2 cup whipping cream
1 tsp pumpkin pie spice
1 tsp vanilla extract
Directions

1. Preheat oven to 350°F. Lightly coat a 13x9” pan with non-stick cooking spray.

 

2. Combine graham cracker crumbs and pecans in food processor. Pulse until finely ground. Add butter and pulse until combined. Press into pan. Bake 10 minutes. Cool 5 minutes.

 

3. Combine 8 oz. cream cheese, 1 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over crust.

 

4. Combine 8 oz. cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over prior layer, spreading to cover.

 

5. Bake 30-35 minutes, or until edges are puffed, top is dry to touch and center is lightly set.

 

6. Cool to room temperature. Refrigerate 4 hours or overnight. Slice into squares.

 

7. Beat whipping cream, ¼ cup sour cream, and 1 Tbsp. sugar at high speed until soft peaks form. Spoon topping over each piece before serving.

 

Nutritional Information
  • 78 mg Cholesterol
  • 130 mg Sodium
  • 16 g Total Carbohydrate
  • 17 g Total Fat
  • 1 g Dietary Fiber
  • 4 g Protein
30 minutes
Prep Time
35 minutes
Cook Time
24
Servings
230
Calories

Shop Ingredients

Makes 24 servings
2 cups graham cracker crumbs
Nabisco Honey Maid Honey Grahams Crackers, 14.4 oz
Nabisco Honey Maid Honey Grahams Crackers, 14.4 oz, 14.4 Ounce
On Sale! Limit 12
$4.00 was $4.59$0.28/oz
1/2 cup chopped pecans
Wholesome Pantry Organic Raw Pecan Halves, 8 oz
Wholesome Pantry Organic Raw Pecan Halves, 8 oz, 8 Ounce
$7.99$1.00/oz
8 tbs butter, melted
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
16 oz cream cheese, softened, divided
Philadelphia Original Cream Cheese, 8 oz, 2 count
Philadelphia Original Cream Cheese, 8 oz, 2 count, 16 Ounce
$6.79$0.42/oz
1 3/4 cups Daisy Sour Cream, divided
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.79$0.20/oz
1 cup plus, 1 Tbsp. sugar, divided
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
4 large eggs, room temperature, divided
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$4.49$0.37 each
3/4 cup canned pumpkin puree
Libby's 100% Pure Pumpkin, 29 oz
Libby's 100% Pure Pumpkin, 29 oz, 29 Ounce
On Sale! Limit 4
$3.50 was $4.45$0.12/oz
1/2 cup whipping cream
Bowl & Basket Heavy Whipping Cream, one pint
Bowl & Basket Heavy Whipping Cream, one pint, 1 Pint
$4.19$4.19/pt
1 tsp pumpkin pie spice
McCormick Pumpkin Pie Spice, 1.12 oz
McCormick Pumpkin Pie Spice, 1.12 oz, 1.12 Ounce
On Sale!
$6.99 was $7.19$6.24/oz
1 tsp vanilla extract
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$5.99 was $8.69$3.00/fl oz

Nutritional Information

  • 78 mg Cholesterol
  • 130 mg Sodium
  • 16 g Total Carbohydrate
  • 17 g Total Fat
  • 1 g Dietary Fiber
  • 4 g Protein

Directions

1. Preheat oven to 350°F. Lightly coat a 13x9” pan with non-stick cooking spray.

 

2. Combine graham cracker crumbs and pecans in food processor. Pulse until finely ground. Add butter and pulse until combined. Press into pan. Bake 10 minutes. Cool 5 minutes.

 

3. Combine 8 oz. cream cheese, 1 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over crust.

 

4. Combine 8 oz. cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over prior layer, spreading to cover.

 

5. Bake 30-35 minutes, or until edges are puffed, top is dry to touch and center is lightly set.

 

6. Cool to room temperature. Refrigerate 4 hours or overnight. Slice into squares.

 

7. Beat whipping cream, ¼ cup sour cream, and 1 Tbsp. sugar at high speed until soft peaks form. Spoon topping over each piece before serving.