Easy Layered Pumpkin Cheesecake Bars
These easy layered pumpkin cheesecake bars are the perfect fall dessert and an easy make-ahead dessert for thanksgiving. A simple walnut or pecan shortbread crust, with a pumpkin pie cheesecake layer and a tangy sour cream sugar topping.
Servings: 24 bars
For the crust
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup butter softened
- 1 cup quick-cooking oats
- 1/2 cup pecans or walnuts finely chopped
For the pumpkin cheesecake layer
- 1 package 8 oz cream cheese, softened
- 3/4 cup sugar
- 1 can 15 oz pumpkin
- 2 teaspoons pumpkin pie spice
- 3 eggs room temperature
For the sour cream topping
- 2 cups sour cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla
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.
Serving: 1piece | Calories: 200kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 59mg | Fiber: 1g | Sugar: 16g