Easy Layered Pumpkin Cheesecake Bars
Rich pumpkin cheesecake rests on a walnut shortbread crust, topped with a tangy sour cream frosting in these Pumpkin Cheesecake Bars.
Servings: 24 bars
Ingredients
For the crust
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ½ cup butter softened
- 1 cup quick-cooking oats
- ½ cup pecans or walnuts finely chopped
For the pumpkin cheesecake layer
- 8 ounces cream cheese softened
- ¾ cup sugar
- 15 ounces canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- 3 eggs room temperature
For the sour cream topping
- 2 cups sour cream
- ⅓ cup sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Grease a 9 x 13 inch baking dish or line with parchment paper. Whisk together the flour and brown sugar. Cut in butter using a pasty blender until mixture resembles coarse crumbs. Stir in oats and nuts.
- Press the mixture into the bottom of prepared 9 x 13 inch baking dish. Bake for 15 minutes in a preheated oven.
- Meanwhile, prepare pumpkin cheesecake layer. Beat the softened cream cheese and sugar with a mixer until smooth. Beat in the pumpkin and pumpkin pie spice. Beat in eggs one at a time, just until combined. Pour the mixture over the warm crust.
- Bake for 20-25 minutes or until set and the filling looks dry on top. While baking, make the sour cream topping. Stir together the sour cream, sugar and vanilla.
- When cheesecake layer is done, carefully spread the sour cream topping on top. Bake for 5 minutes or until just set.
- Cool completely before cutting into bars. Garnish with additional nuts if desired. Store in the refrigerator.
Nutrition
Serving: 1piece | Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 59mg | Fiber: 1g | Sugar: 16g