Real cheesecakes have a great crust and this one is no exception. You are going to love how light and fluffy the creamy part is, the light pumpkin flavor in it and the amazing glaze. It really works wonders in making a great cheesecake. I especially love that this one is easy to serve since it is made in a brownie pan and you can cut it in squares instead of slices. You can eliminate spoons and just use your hands for this one!
Check out what our friends over at Chelsea’s Messy Apron had to say about this one:
“Delicious pumpkin cheesecake bars — two layers of cheesecake on a delicious cinnamon graham cracker crust all topped with an easy streusel and caramel sauce.”
Does this not look like the perfect cheesecake recipe? The layers are the perfect combinations to really enjoy a great balance of delightfulness!
Ingredients
Crust:
1 and 1/2 cups Keebler cinnamon graham cracker crumbs
1/4 cup Domino white sugar
1 tablespoon Domino brown sugar
6 tablespoons Land O’ Lakes butter melted
Cheesecake
2 packages Philadelphia (8 ounces each) full fat cream cheese at room temperature
1/2 cup + 2 tablespoons Domino white sugar
1 teaspoon McCormick vanilla extract
2 large eggs
1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not entire can)
1/2 teaspoon McCormick cinnamon
1 teaspoon pumpkin pie spice
Streusel and Topping
1/2 cup Domino brown sugar packed
1/2 cup Gold Medal white flour
1/4 cup Quaker quick cooking oats
1/4 teaspoon cinnamon
1/4 cup Land O’ Lakes butter softened (not melted)
1 teaspoon vanilla extract
Salted or plain caramel to top bars with
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the 8 x 8 baking pan.
In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.
Streusel
In the same bowl you used for the crust, stir together the brown sugar, white flour, quick cooking oats, and cinnamon. Add in the butter and vanilla and mix together until well combined. Avoid melting the butter entirely as it makes the streusel too wet. Sprinkle this streusel topping evenly over the pumpkin cheesecake layer.
Place in the oven and bake for 50-55 minutes or until the cheesecake has set.
Allow to cool for about an hour and then place in the fridge for 1-2 hours.
Top each bar with caramel topping of choice.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add crumbled bacon over the top if you are a fan.
Thanks again to Chelsea’s Messy Apron for this amazing recipe.
