Pumpkin Cheesecake Bars – Top Hat Spice Shop

Congratulations! Your order qualifies for free shipping You are $59 away from free shipping.

FREE"Try Me" spice with every order!

Cart 0

Sorry, looks like we don't have enough of this product.

Pair with

Is this a gift?

Leave a note about your order

Congratulations! Your order qualifies for free shipping You are $59 away from free shipping.

Use coupon code WELCOME10 for 10% off your first order.

Your Cart is Empty

Pumpkin Cheesecake Bars

From the kitchen of Top Hat Spice Shop

Prep Time / Cook Time

15 minutes / 45 minutes

Cooking Method

oven

Yield

12-24 bars depending on size

Ingredients

For Crust
2 cups crushed graham crackers (10-14 crackers) make gluten-free with Simple Mills Thins Graham cracker. Also try with half graham crackers and half gingersnaps.
2 Tbsp. Spiced Vanilla Bean Sugar (or granulated sugar)
1/4 tsp salt (kosher or Mayan Sea Salt)
1/2 cup (1 stick) unsalted butter, melted.
For Filling:
3 (8 oz.) blocks cream cheese, room temperature.
1 cup granulated sugar
1/3 cup sour cream
1 T Madagascar Vanilla Extract
3 eggs
1 cup pumpkin puree
1 T Pumpkin Pie Spice

Steps

First – make the crust! Preheat oven to 325 degrees. Line a 9x13 baking dish with parchment paper and grease well. In a medium bowl, combine crushed graham crackers, sugar, and Mayan Sea Salt. Add melted butter and mix until mixture is consistency of wet sand. Use the bottom of a measuring cup to press graham cracker mixture into bottom of prepared baking dish. If you use your hands make sure to grease them with butter first so the crust doesn’t stick to your hands. Bake for 15 min. until set. Let crust cool a bit before you begin layering
While the crust is baking, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and sugar until smooth and creamy. Add sour cream and Madagascar Vanilla Extract and mix until just combined. Add eggs one at a time and mix until just combined. Remove half of mixture to a medium bowl. To the remaining mixture, add pumpkin puree and Pumpkin Pie Spice and mix until combined.
Now take the plain cheesecake mixture and pour evenly over par-baked crust. Drop spoonfuls of pumpkin cheesecake mixture over top. Use a spatula to spread pumpkin cheesecake mixture over top of plain cheesecake mixture. Use a chopstick or toothpick to swirl cheesecake mixtures together. Bake for 45 min., turning baking dish halfway through to ensure even baking. Edges of cheesecake should be set with a slight wobble in the center when baking dish is moved. Set dish on a wire rack to cool, then refrigerate to chill.
Very important – wait until it is cold and completely SET before cutting into bars. Serve cold.

Shop the Recipe

Pumpkin Pie Spice

Mayan Sea Salt

Kosher Sea Salt

Pure Madagascar Vanilla- by Savory Spice Extract

Spiced Vanilla Bean Sugar