For the pumpkin filling: Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. 1 pan makes 18-24 bars, so you’ll feed more hungry tummies. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. Both this recipe and the lemon bars require it. These tasted better after refrigerating but there are still a bit softer than I prefer. Graham cracker crust – Based on my Graham Cracker Crust recipe, this delicious crust is just 3 ingredients: graham cracker crumbs, butter, and sugar. They taste just like pumpkin pie (but with a graham cracker crust) and they’ll be on repeat at … This delicious crust is sweet, buttery, and incredibly easy. The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. The gluten-free graham cracker crust came together so easily using Schär’s Honeygrams. Cover and refrigerate at least 2 hours to overnight before serving it. Move over pumpkin pie. No need to wait for it to cool. Now Pour 3⁄4 cup batter into a small bowl. Jennifer Garza is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This year is unusual, to say the least, and holidays are looking more different than ever before. Thanks!! Preheat the oven to 425 F (218 C). These hold up well in the refrigerator for a few days too so if you are in need of a good recipe to take to a party, this recipe would be it! Required fields are marked *. These pumpkin pie bars start with a graham cracker crust and a layer of sweet cream cheese topped with classic pumpkin pie filling for the perfect fall dessert. Recipes. Hi Meghan! Preheat oven to 350°F. I am an Austin, Texas Blogger that loves good deals, fresh food, fun crafts and more! The more you know! Step 2: Prep the Filling I shared a few with my parents and my mom (who is quite an accomplished cook/baker) said they were one of the best desserts she has ever had. I … Pumpkin cheesecake bars with a graham cracker crust are the perfect dessert for the season. So which is preferred? That pecan-graham crust is to die for!! Loved the flavor, but my crust was the same consistency as the pumpkin part. Gluten-Free Graham Cracker Crust. Press firmly into the bottom and partway up the sides of the prepared baking dish. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. Remove from the oven and allow the bars to … However, I have yet to find a good GF graham cracker. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Filling: A combination of vanilla cheesecake batter and pumpkin … Your email address will not be published. Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Cover and store leftovers in the refrigerator for up to 1 week. And these pumpkin pie bars are as comforting as it gets: lightly spiced, perfectly pumpkin-y, and so easy to make. 5. We haven’t tested them with a non-dairy alternative but you can try full fat (the kind in a can) coconut milk (of course the flavor would be different). Mama has a new favorite fall recipe that takes the old standard to a new level of yum! I also used walnuts instead of pecans. I love how easy graham cracker crusts are to make! These bars are smooth, pumpkin-spiced, and simply divine. Combine graham crackers, gingersnaps and melted butter in a small bowl. Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible. We just made these Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust! I don’t see nutrition information but suspect it is very high in calories. This is one of my favorite pumpkin desserts that are so easy to whip up. Hi David, either works– a metal or glass pan/dish. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. Finally bake it at 325 degrees for 20 to 25 minutes or until center is almost set. Pecan speckled graham cracker crust and perfectly toasty pumpkin filling make these Pumpkin Pie Bars an easy alternative to traditional pumpkin pie with all the flavor and less fuss! Crust. Now I need to try the pepper too, though I can’t imagine them being any better! These are some of my very favorite treats to bring to football parties, girls’ nights, friendsgiving, and to any other fall events where simplicity is crucial: When it comes to pumpkin, keep it simple! Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. Like pumpkin pie, but so much easier! My only problem is that the crust ended up being kind of soggy/just blending into the pumpkin filling. While the crust and cream cheese layer are cooling, combine pumpkin puree, 1/2 cup sugar, milk, egg yolks, cinnamon, and salt for pumpkin layer in the top of a double boiler over simmering … Easy to throw together, these pumpkin pie squares are a nice option when you don't want to make a traditional pumpkin pie. Bars are best served chilled. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. The graham cracker crust adds flavor and texture to these pumpkin bars. Sign up for all the best deals, recipes, crafts and more straight to your inbox plus get a FREE eBook! Stick with the real stuff. I actually made them with a can coconut milk and they were yummy!! Preheat oven to 350°F. I got this tip from the genius kitchen crew over at King Arthur Flour. These are now the only pumpkin thing on the planet that she likes. Wait time is cut in half because they cool down a lot quicker than pie! But boy they were still amazing. This isn’t your typical graham cracker crust. Your email address will not be published. The secret here is the ratio of graham cracker crumbs and butter and to pre-bake the crust for 7 minutes in the oven. This recipe is terribly good. I made this today for a senior class tomorrow at my church. Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class). Enjoy! PLEASE SEE MY. Bake 30 to 40 minutes or until filling is set when you gently shake the pan. Step 1: Make the Crust. In the month of October, I am either baking up something with pumpkins or something with apples. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. Creativity or use a single image with a brief description to link back to any article. Your email address will not be published. You will want to use one extra graham cracker (so about 10 full sheets). Top with whipped cream and chopped pecans, if desired. Feel free to pin on Pinterest! I look forward to trying the recipe again with Libby’s! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. Starting with the base of these cheesecake bars, combine graham cracker … Next pour the plain batter over cooled crust. They’re easy to make and easier to eat. Press tightly into a 9×13 inch pan, then pre-bake for a few minutes. Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. In a medium bowl, cream together butter and brown sugar. 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