PUMPKIN CHEESECAKE BARS

The BEST pumpkin cheesecake bars — a scrumptious cinnamon graham saltine outside layer with two layers of cheesecake beat with a simple streusel and caramel sauce. These popular pumpkin cheesecake bars are certain to be a raving success wherever you serve them!

This pumpkin cheesecake formula was initially made in 2014 and from that point forward several individuals have made and cherished this formula! It's been astonishing to peruse the surveys and hear exactly the amount of a hit this pumpkin cheesecake has been. A standout amongst the most messaged in inquiries and solicitations I get is to make it BIGGER. While the 9 x 9-inch dish is scrumptious, we've heard boisterous and clear you need a 9 x 13-inch container of these mind blowing pumpkin cheesecake bars. So I've refreshed this post with well ordered pictures, accommodating tips, and another formula.

However, don't stress, the cherished 9 x 9-inch skillet hand crafted pumpkin cheesecake formula has not been changed — it's as yet the equivalent for those of you that have delighted in the littler dish estimate. Much thanks to you such a great amount for being a piece of this site and offering your photos and results to this formula; it genuinely fills our heart with joy to see!

Ingredients :

Crust

• 12 full sheets cinnamon graham cracker crumbs
• 1/4 cup dark brown sugar
• 1/2 cup (8 tablespoons) unsalted butter, melted

Cheesecake

• 4 packages (8 ounces each) full fat cream cheese, at room temperature
• 1 and 1/2 cups white sugar
• 1/2 teaspoon fine sea salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Streusel and Topping

• 1 cup dark brown sugar, packed
• 1 cup white flour
• 1/2 cup quick cooking oats
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened (not melted)
• 2 teaspoons vanilla extract
• Salted or plain caramel to top bars with

Instructions :

1. Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper (leave an overhang to be able to pull out these bars easily) and set aside.
2. In a bowl, combine the crust ingredients and mix until a thick dough forms. Press evenly into the bottom of the prepared 9 x 13 pan. Bake for 8 minutes, remove, allow to cool.
3. 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) sugar, salt, 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. 
4. Remove half of this mixture and pour on top of the prepared crust.
5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer. Bake for 30 minutes at 350 degrees F.