Pumpkin Cheesecake Bars
Yield: 9 servings
These white chocolate Pumpkin Cheesecake Bars are filled with classic pumpkin pie flavor. A buttery graham cracker crust is layered with a creamy white chocolate cheesecake center and a spiced pumpkin pudding top. It's a fun, make-ahead fall dessert, perfect for Thanksgiving!
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon Morton kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoons unsalted butter melted
For the Cheesecake Layer
- 4 ounces good quality white chocolate bar chopped
- 8 ounces full fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Pumpkin Layer
- ⅓ cup instant vanilla pudding mix
- ⅔ cup half-and-half
- ½ cup pumpkin pie mix not pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- For the crust: Preheat the oven to 350° F and line an 8” pan with foil or parchment paper.
- In a medium bowl, stir together the graham cracker crumbs, sugar, salt, cinnamon, and ginger.
- Add the melted butter and mix to combine.
- Transfer the mixture to the prepared pan and press the crust into an even layer on the bottom of the pan.
- Bake the crust for 8 minutes. Remove from oven and let cool on a wire rack while you prepare the cheesecake.
- For the cheesecake layer: Place the white chocolate in a small microwave safe bowl. Heat it in 20-second intervals, stirring between each interval, until completely melted. Take care to not let the white chocolate scorch. Allow to cool slightly before adding to the cheesecake.
- In a medium bowl, beat the cream cheese and granulated sugar using a hand mixer on medium speed until fully combined.
- Add the egg, cooled white chocolate, and vanilla to the cream cheese mixture and mix to combine.
- Pour the cream cheese mixture over the cooled crust and smooth it into an even layer.
- Bake for 20-22 minutes, or until the center is just barely set. Place the cheesecake on a wire rack and allow it to cool completely before adding the pumpkin layer.
- For the pumpkin layer: In a medium bowl, beat the vanilla pudding and half-and-half on medium speed for 2 minutes, or until thickened.
- Add the pumpkin pie mix, pumpkin pie spice, and vanilla extract, and whisk to combine.
- Spread the pumpkin mixture over the cheesecake layer.
- Place the pan in the fridge to chill for at least 6 hours, preferably overnight.
- For nice clean cuts, run a sharp nonserrated knife under hot water and wipe it clean with a paper towel in between each slice.
- (Optional) I like to decorate these pumpkin cheesecake bars with a swirl of freshly whipped cream, but feel free to top them however you like.
Nutrition Information:
Serving: 1 Calories: 326kcal Carbohydrates: 30g Protein: 4g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 7g Cholesterol: 69mg Sodium: 272mg Fiber: 2g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.