Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars are the perfect fall dessert. Creamy pumpkin and rich cheesecake filling tastes dreamy on a shortbread crust.
Ingredients
Shortbread Crust
- 1/2 cup butter softened
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 heaping cup flour
Pumpkin Filling
- 15 oz pumpkin puree (1 can)
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
Cheesecake Topping
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. For the shortbread crust, beat butter, sugar, and vanilla until well-mixed, about 3 minutes. Slowly add in flour until fully incorporated. Press the dough into a 2-quart (7x7) baking dish lined with parchment paper. Bake for 14-15 minutes and remove from oven.
- While the shortbread is baking, create the pumpkin filling and cheesecake topping. Whisk pumpkin puree, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and cloves.
- For the cheesecake topping, beat cream cheese, egg, sugar, and vanilla in a separate bowl until light and creamy.
- Spread the pumpkin filling evenly onto the shortbread crust. Carefully pour the cheesecake topping overtop the pumpkin filling. Bake for 40-45 minutes or until the middle is set. Cool and store in the fridge.
