Pumpkin Pie Cheesecake Bars Recipe

5 from 3 votes

Pumpkin Pie Cheesecake Bars Recipe

These rich and creamy pumpkin pie cheesecake bars are sure to become a fall favorite, and if you’re like me a year round favorite as well!

Prep Time40

Cook Time40

Total Time1 20

Course: Cakes & Cheesecakes

Cuisine: American

Servings: bars

Calories: 205kcal

Author: Andrea

Equipment

Kitchenaid Stand Mixer

Ingredients

For the Crust

1 1/4 cup all purpose flour
1 1/2 tbsp granulated sugar
1/4 tsp salt
7 tbsp butter cold and cut into 1/4'' pieces
1 egg yolk
2 1/2 tbsp ice water

For the Filling

1 lb part-skim ricotta cheese room temperature
1 lb cream cheese room temperature
2 eggs room temperature
2 egg yolks room temperature
1 1/4 cup granulated sugar
2 tsp vanilla extract
1 cup pumpkin puree
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice

Optional Garnishes

whipped cream
pumpkin pie spice
candied nuts chopped

Instructions

Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan (I prefer using a metal one with square sides) with parchment paper, set aside.
To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place in the freezer and chill while preparing the filling.
In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until smooth. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.
Place in the oven and bake until the center is mostly set, but still slightly jiggly, about 40-45 minutes. Remove from the oven and allow to cool at room temperature for 30 minutes. Place a layer of paper towels over top, then cover with foil and chill for 1 hour or longer. Cut just before serving, garnish with whipped cream, pumpkin pie spice and chopped candied nuts.

Notes

-Although the pictures don't show any candied nuts, we topped ours with both candied pecans and walnuts... and they were even more amazing!

Nutrition