Easy Pumpkin Cheesecake Bars

Easy Pumpkin Cheesecake Bars topped with cream cheese frosting-perfect holiday dessert recipe.

It’s been way too long since I have made something pumpkin, the last thing I made that was pumpkin was my Pumpkin Spice Buttermilk Pancakes which if you haven’t made them already you need to they are so delicious and super simple to make.

And another thing to add to your “I need to make soon list” are these Easy Pumpkin Cheesecake Bars topped with cream cheese frosting. These cheesecake bars are the perfect dessert for Halloween, Thanksgiving, or really anytime of the year.

Easy Pumpkin Cheesecake Bars topped with cream cheese frosting-perfect holiday dessert recipe.

I always make these bars for Thanksgiving and they are always the first dessert to go. These cheesecake bars are very simple to make and take just a few ingredients. Definitely a crowd pleaser and definitely easy to make for a crowd.

LET’S START BAKING…

STEP 1:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.comTo make the crust: In a medium sized bowl, whisk together the flour and light brown sugar. Using a fork or if your like me, I just use my fingers to cut in the butter until crumbly. Stir in chopped pecans, I used the pecans chips because I’m lazy. 😉

STEP 2:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.com

Make sure to line your 8×8 inch baking pan with aluminum foil with enough overhang on the sides. And then spray the aluminum foil with non-stick cooking spray, this will make it super easy for you to remove the pumpkin cheesecake bars from the pan and cut them into squares.

Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely. If you want to speed up the cooling process, I always stick the pan in the fridge while I made the cheesecake mixture.

STEP 3:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.com

In a large bowl, using a electric or stand mixer combine the cream cheese (make sure your cream cheese is softened), canned pumpkin (not pumpkin pie filling), granulated sugar, large eggs (in a small bowl, use a fork to lightly beat the eggs before putting adding them into the cheesecake mixture),vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.

STEP 4:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.com

Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting. Again, I put mine in the fridge to speed up the cooking process.

**IMPORTANT:  You do want to make sure the pumpkin cheesecake bars are COMPLETELY cooled before topping them with the cream cheese frosting, if they are not completely cooled the frosting will make the cheesecake sink and crack….which is no good!

STEP 5:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.comMake the cream cheese frosting: In a large bowl, using an electric or stand mixer beat the butter and cream cheese until smooth. Add the vanilla extract and a pinch of salt. Slowly add the powdered sugar and beat until smooth.

(I could eat this frosting with a spoon, YUM!) 🙂

STEP 6:

Easy Pumpkin Cheesecake Bars topped with Cream Cheese Frosting. Recipe by deliciouslysprinkled.comUsing a cake spatula or a knife, evenly frost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.

Once the bars are ready to serve, lift the foil out of the pan and cut into squares. Top each bar with Pumpkin Mellowcreme candy, chopped pecans, or just plain.

Enjoy!

Easy Pumpkin Cheesecake Bars

Yield: 16 bars

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

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Ingredients:

PUMPKIN CHEESECAKE BARS:
  • 1 1/3 cups all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 1/2 cup chopped pecans
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
CREAM CHEESE FROSTING:
  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • pumpkin mellowcreme candy, optional

Directions:

PRE-STEP: Preheat oven to 350F degrees. Line a 9x9 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.

MAKE THE CRUST:

STEP 1: In a medium sized bowl, whisk together the flour and light brown sugar.

STEP 2: Using a fork, cut the butter into flour mixture until crumbly. Stir in chopped pecans.

STEP 3: Press crust mixture into bottom of prepared pan and bake for 15 minutes or until edges are slightly brown. Let the crust cool completely.*If you want you can place the crust in the fridge to speed up the cooling process.

MAKE THE CHEESECAKE FILLING:

STEP 4: In a large bowl, using an electric or stand mixer combine the cream cheese, canned pumpkin, granulated sugar, large eggs,vanilla extract, ground cinnamon, and pumpkin pie spice. Beat at medium speed for about 2 minutes or until smooth.

STEP 5: Pour cheesecake mixture over cooled baked crust. Bake for 30-35 minutes or until set. Let cool completely before frosting.

MAKE THE CREAM CHEESE FROSTING:

STEP 6: In a large bowl, using an electric or stand mixer beat the cream cheese and butter together until smooth.

STEP 7: Add the salt and vanilla extract, beat until combined.

STEP 8: Slowly, add the powdered sugar and beat until smooth and creamy.

STEP 9: Using a cake spatula or a knife, evenly frost the top of the pumpkin cheesecake bars. Place in the fridge for a least an hour before serving to let the frosting settle.

STEP 10: Once the bars are ready to serve, lift the foil out of the pan and cut into squares.

STEP 11: Top each bar with a marshmallow pumpkin candy, chopped pecans, or just leave them plain.

*Store bars in a covered container in the refrigerator for up to 5 days.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!