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    You are in: Home / Baking / Cheesecake Pumpkin Pie Bars Recipe
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    Cheesecake Pumpkin Pie Bars

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    25 mins

    55 mins

    LDSMom128's Note:

    I found this recipe on the Food Network site a couple of years ago and made them then for our Family's Thanksgiving dinner. They are so yummy. These will be like pumpkin pie with whip cream, only the "cream" is on the bottom of the pumpkin and they are so delicious. You could add more whipped cream on top if you prefer too. *Just as a note, I made the mistake of thinking that wax paper was the same as parchment paper and realized that they are not! Be sure to use parchment paper to line your pan with. When you use the parchment paper, have the paper hanging over the sides of the pan and they will be like handles when you are ready to remove the bars from the pan!

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    Units: US | Metric

    For the Cheesecake Layer

    For the Pumpkin Layer


    1. 1
      Prepare the cheesecake layer by adding the butter in a large bowl and beat for about 1 minute to cream it well. Add the cream cheese to the butter and continue to mix well. Add the sugar and beat until fluffy. Add the eggs, flour, and vanilla and continue to beat until well mixed. You may want to scrape the bowl down to make sure that it is well mixed.
    2. 2
      In a large pan lined with parchment paper, pour in the cheesecake batter. Bake at 350 degrees for about 20 minutes.
    3. 3
      While the cheesecake layer is baking, prepare the pumpkin layer. In a large bowl, mix the pumpkin puree and eggs until well combined. Add the sugars and spices and continue to mix until well combined. Add the milk and heavy cream and beat well.
    4. 4
      After 25 minutes of the cheesecake layer baking, remove the pan from the oven. Add the pumpkin mixture to the cheesecake layer and continue to cook for about 30 minutes. I believe that the pumpkin layer should be done when a toothpick comes out clean.
    5. 5
      Allow it to be completly cooled and remove the bars by using the parchment paper to release them from the pan. Cut into bars and refridgerate for at least 2 hours.

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    Ratings & Reviews:

    • on November 26, 2007


      I made these for Thanksgiving and the whole family loved them. I also used real pumpkin for this recipe. It turned out just lovely, and different kind of pumpkin dessert. Thanks very much for sharing this recipe with us!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheesecake Pumpkin Pie Bars

    Serving Size: 1 (1369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 279.9
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 10.3 g
    Cholesterol 83.9 mg
    Sodium 260.9 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 1.2 g
    Sugars 25.3 g
    Protein 3.6 g

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