Since we’ve gone from snow last week to sunburn and now back to fall-like temperatures, I’m going pumpkin this Friday! Plus I still have an absurd amount of canned pumpkin in the pantry. I don’t really need an excuse for these pumpkin cheesecake bars though. They’re so easy, why not make them in May?
Making cheesecake in bar form is the way to go. No messing with spring form pans or a water bath. I also enjoy the “eating it with my hands” part. Generally frowned upon with a regular slice of cheesecake.
For our Friday evening we’re changing up our usual routine of couch and tv in favor of having my mom over for pizza and a walk through the neighborhood. Just livin’ the crazy life over here!
- 1½ cups graham crumbs
- 2 tbsp. sugar
- ⅓ cup melted butter
- 2 packages - 8 oz blocks cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 3 eggs
- 3 tbsp. flour
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- Preheat the oven to 350 degrees and line an 8 inch baking pan with foil. Coat the foil lightly with cooking spray.
- In a bowl combine the graham crumbs and sugar. Pour in the melted butter and stir until it's a sandy texture. Press the crumbs in the bottom of the pan and bake for 8 minutes.
- Meanwhile place the cream cheese and sugar in a large bowl and beat until light and fluffy.
- Stir in the pumpkin puree, vanilla and eggs until well combined. Add the flour, spice and salt.
- Pour the mixture over the graham base and bake for 45 minutes.
- Let the cheesecake cool then refrigerate overnight before slicing. Serve as is or with whipped cream and a pinch of cinnamon.