Pumpkin Pie Cheesecake Squares Recipe 455

PERFECT PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Pat dough into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly golden, 10 to 15 minutes. Cool. Reduce oven temperature to 350 degrees F (175 degrees C).
• Beat cream cheese, 1/4 cup sugar, 1 egg, and vanilla together in a bowl with an electric mixer until smooth.
• Whisk pumpkin puree, evaporated milk, 3/4 cup sugar, 2 eggs, cinnamon, salt, ginger, and cloves together in a bowl.
• Spread cream cheese mixture evenly over cooled crust. Pour pumpkin mixture over cream cheese mixture.
• Bake in the preheated oven until bars are set, about 60 minutes. Cool to room temperature, then refrigerate overnight.

DOUBLE-LAYER PUMPKIN CHEESECAKE BARS

Steps:

• Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
• Preheat the oven to 325 degrees F (165 degrees C).
• Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
• Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
• Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.

PUMPKIN PIE CHEESECAKE SQUARES RECIPE - (4.5/5)

Steps:

• Preheat the oven to 325ºF. Spray an 8 x 8-inch baking dish with non-stick baking spray. Mix together crust ingredients in a small bowl. Pat crumbs firmly into the bottom of the baking dish. Bake for 8 minutes. Let cool and set aside. While the crust is baking, in a medium bowl, using an electric mixer, beat the cream cheese, 1 egg, 1/3 cup sweetener, and vanilla. When crust has cooled, gently spoon the mixture over the crust and smooth. Set aside. In the same bowl, beat the pumpkin, 1 egg, 1/2 cup sweetener, and spices until smooth. Gently spoon dollops of the filling onto the cream cheese mixture and smooth the layer. Bake for 30 minutes. Allow to cool 25 minutes at room temperature. Refrigerate for 4 hours or overnight. Cut cheesecake into 16 2 x 2-inch squares. Marlene Says: Just like pumpkin pie, these squares are perfect when served with a little dollop of light whipped topping and a sprinkle of cinnamon or pumpkin pie spice. * To use a low-calorie baking blend such as all natural Truvia Baking Blend