Pumpkin Cheesecake Bars is simple dessert recipe for fall season. I love easy, no bake dessert. They save so much time and are always a hit.
Pumpkin Cheesecake Bars
This easy no bake pumpkin dessert is layers of graham cracker crust, pumpkin cheesecake layer and all topped with caramel sauce and sprinkle with chopped pecans. The ultimate fall dessert!
How to Make Pumpkin Cheesecake Bars
This recipe starts with homemade graham cracker crust.
While this dessert is incredibly simple to make, it does need time to chill as you assemble it.
The graham cracker mixture is pressed into the bottom of the pan, then layer with pumpkin cheesecake, cheesecake and drizzle caramel and pecans.
I like to top with chopped pecans to add a little crunch.
Other great toppings would be chopped walnuts, toffee bits, chocolate chips or even fall colored sprinkles.
Storage
In the fridge:
This Cheesecake and any leftovers can be covered and stored in the fridge for up to 3-4 days.
In the freezer:
Pumpkin Cheesecake is very simple to freeze. Wrap in several layers of plastic wrap and place in the freezer. Thaw at room temperature for at least 2 hours for easier slicing.
Fall is coming and I really enjoy preparing pumpkin dessert.
One bite and you’ll be wondering why you’ve never made your own pumpkin cheesecake bars at home. This is a great dessert to start off the pumpkin season! Enjoy!
Pumpkin Cheesecake Bars
Course: DessertCuisine: AmericanDifficulty: Easy9
servings30
minutes6
hours30
minutesThis easy no bake pumpkin dessert is layers of graham cracker crust, pumpkin cheesecake layer and all topped with caramel sauce and sprinkle with chopped pecans. The ultimate fall dessert!
Ingredients
- For the crust:
2 ½ cups graham crackers crumbs
6 tablespoons unsalted butter, melted
4 tablespoons sugar
- For cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
15 oz Pumpkin puree
- For garnish:
Caramel sauce, optional
Chopped pecans, optional
Directions
- To make crust:
- In a medium bowl, combine graham cracker crumbs, sugar and melted butter, mix until well combined
- Press crumb mixture onto bottom of the prepared 9×9-inch square pan. Lightly grease the edges of the pan with cooking spray, set in the freezer to firm while making cheesecake layer
- To make cheesecake filling:
- In medium bowl, mix cream cheese and powdered sugar until smooth
- In separate bowl, mix 2 cups heavy cream until soft peaks form, add vanilla extract and continue mixing until stiff peaks form
- Add cream cheese mixture into beaten heavy cream mix on low speed just to combine
- Divide mixture into 2 equal portions in separate bowls
- To the first half of the mixture add pumpkin puree and cinnamon and mix on low speed to combine then pour filling over the crust
- Second half of the mixture carefully spoon over the top of the pumpkin cheesecake mixture
- Set in the fridge to firm
- Refrigerate for at least 6 hours or until set
- Drizzle caramel sauce over the top of the cheesecake and sprinkle with chopped pecans
- Serve
