These Pumpkin Cheesecake Bars check all the boxes…and are an easy way to get that ‘taste of fall’.
Happy Wednesday my friends and welcome to an early taste of fall.
Are you starting to channel all things fall as much as I am? If not…I’m going to nudge you along. Last week I shared with you the recipe for Spiked Warm Apple Cider, today I have this recipe for delectable Pumpkin Cheesecake Bars and on Friday I’ll be back with a group of my blogger pals to share with you some ideas to jump start your fall decorating.
I’m one of those who embraces all 4 seasons…in fact it was one of the ‘must haves’ on my list when we relocated to North Carolina. It checked my box of ‘must have 4 seasons’ while also checking Terry’s box of ‘ must be able to grow Palm Trees’.
As such, I eagerly await each transition from one season to the next and this year is no exception. But I’m a tad frustrated that I can’t get my lovely fresh gourds even though JoAnn’s already has their Christmas decorations out…in the aisle right next to the Halloween decorations. Guess Mother Nature is forcing me to slow down and do it on her terms…although I did spy some fresh white pumpkins at the local farm stand this morning but it was closed…I guess as a result of the weather. Not to fear, I’m going to pop by again tomorrow morning…I’m ready to move on to fall already…no offense to summer.
Anyhow…let’s get back to these Pumpkin Cheesecake Bars. When we lived in Franklin, TN there was a charming bakery (Merridee’s) in the heart of charming downtown Franklin. Merridees had so many great treats, but one of my favorites was their pumpkin bars.
We moved from Franklin 15 years ago but I still pine for those Pumpkin Bars (but I am not sure they even sell them anymore!). This recipe is the result of my 15-year quest to try to duplicate the Merridees recipe. I have tried different variations of recipes and ultimately found one close that I was able to make a few additions to.
In my mind, my perfect Pumpkin Cheesecake Bar would have a crumb crust (check), a moist and spiced pumpkin layer (check), a tangy cheescake layer (check) and crumbles on top (check)…yup these bars check all the boxes…did you notice I have a ‘check the box’ thing going on today! Hmmm….
Perfect combination of spiced pumpkin and creamy cheescake over a oatmeal crumb crust
Preheat oven to 375'
Combine all crust ingredients except butter and mix well
Add the butter and mix until crumbly
Reserve 1 1/2 cups of the crust mixture and press the remaining into a buttered 13 X 9 inch baking dish
Bake for 10 minutes
While crust is baking, mix the ingredients for the pumpkin filling in one bowl and the ingredients for the cream cheese filling in another bowl. You will most likely need to use an electric mixer on the cream cheese filling to get it smooth.
Then gently spoon the pumpkin filling over top of the cream cheese filling
Crumble the remaining crust ingredients over the pumpkin layer
Bake for 30 minutes
Cut when cool and ENJOY!
Adapted from the Pumpkin Squares recipe at the Spruce.
So, where are you in your fall preparations? Are you clinging on to the last days of summer or are you ready to move on already?
If you are hearing fall’s siren call and NEED to make some Pumpkin Cheesecake Bars, then bookmark this page or pin it for your future reference.
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