Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars
Close X
Calories 230 cals
Total Fat 17 g
Cholesterol 78 mg
Dietary Fiber 1 g
Sodium 130 mg
Protein 4 g
Total Carbohydrate 16 g

Prep Time: 30 Minutes

Time to Table: 6 Hours

Serves: 24


  • 2 cups graham cracker crumbs
  • 1/2 cup chopped pecans
  • 8 tablespoons butter, melted
  • 16 ounces cream cheese, softened, divided
  • 1 3/4 cups Daisy Sour Cream, divided
  • 1 cup plus 1 tablespoon sugar, divided
  • 4 large eggs, room temperature, divided
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 cup whipping cream


Heat the oven to 350 degrees. Lightly coat a 13x9-inch baking pan with non-stick cooking spray. Combine the graham cracker crumbs and pecans in a food processor. Pulse until the nuts are finely ground. Add the butter and pulse until combined. Press into the pan. Bake for 10 minutes and then cool on wire rack for 5 minutes. Combine 8 ounces cream cheese, 1 cup sour cream and 1/2 cup sugar in a large bowl. Beat at medium-low speed until smooth. Add 2 eggs, one at a time, beating just until combined. Pour over the crust in the pan. In the same bowl, combine 8 ounces cream cheese, pumpkin, pumpkin pie spice, vanilla extract, 1/2 cup sour cream and 1/2 cup sugar. Beat at medium-low speed until smooth. Add 2 eggs, one of at time, beating just until combined. Gently pour over the prior layer, spreading to cover. Bake for 30 to 35 minutes or until the edges are puffed and top is dry to the touch and the center is lightly set. Cool on a wire rack to room temperature. Refrigerate for 4 hours or overnight until thoroughly chilled. Beat whipping cream, ¼ cup sour cream, and 1 tablespoons sugar in a medium bowl at high speed until soft peaks form. Spoon over each serving before serving.


Average Rating:
3.66666666666667 out of 0 5
AmyS 11/24/2018

Very good, but it does not tell you in the instructions where to add the vanilla! We added it into the pumpkin layer as a guess, and it tasted wonderful! Definitely would make again!

Prtlndblnd 11/22/2018

Ingredient list does not match instructions. No idea where we were supposed to add some of the listed ingredients. Tasted good but developed large cracks across the top during cooling. Whip cream topping was a bit odd.

Debra 11/22/2018

I just made this but it never talked about where to put the vanilla extract and I assume the pumpkin pie spice just gets sprinkled on top??

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like