more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Press into the bottom and 1 inch up the sides of the prepared pan. A perfect crust cannot fall apart and crumble when you cut the dessert (whether it’s cheesecake, bars or a no-bake dessert). I used a 9×13! Press tightly into a 9×13 inch pan, then pre-bake for a few minutes. ; Pumpkin layer – This silky and flavorful layer is adapted from my Pumpkin Pie recipe. Loved the flavor, but my crust was the same consistency as the pumpkin part. Eggs help the filling set and the rest of the filling ingredients are for flavor… spices, vanilla, pumpkin! Recipes. Bake for 40-50 minutes or until the center is no longer jiggly. These bars are smooth, pumpkin-spiced, and simply divine. If you love super creamy cheesecake, and delicious pumpkin desserts – then these pumpkin cheesecake bars are definitely for you. 4 ingredient toasty pecan graham cracker crust. Just thought I’d ask because I’m not sure if it’s just for flavor or if it’s needed to stabilize the crust. Step 1: Make the Crust. Crust: A graham cracker crust would be just as tasty as the gingersnap. Cool completely in refrigerator. So which is preferred? I absolutely love this time of year. This cheesecake is a little softer than my typical no-bake cheesecake – largely because of the pumpkin … Easy to throw together, these pumpkin pie squares are a nice option when you don't want to make a traditional pumpkin pie. Grease a 9.5″ pie baking dish. To a large bowl or a food processor, add the crust ingredients (flour, sugar, butter). 1 pan makes 18-24 bars, so you’ll feed more hungry tummies. Remove from the oven, set on a wire rack, and allow to cool completely. Pre-bake the shortbread crust for about 15 minutes (at 350°F (177°C)). And these pumpkin pie bars are as comforting as it gets: lightly spiced, perfectly pumpkin-y, and so easy to make. Line a 9×13 baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Is there another cookie you would recommend to try instead so I can find a GF substitute. So I used fresh pumpkin and reduced my puree over low heat to remove as much moisture as possible and the bite in the crust is delicious. The sweet and crunchy crust really compliments the pumpkin pie filling. ; Cheesecake filling – Whipped cream cheese, sugar, vanilla, and an egg (to keep it all together) are blended until smooth. This site uses Akismet to reduce spam. Pour over crust. Wow these were fantastic! Thank you so much for responding. (Same goes with. Press firmly into the bottom and partway up the sides of the prepared baking dish. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Mini Pumpkin Pies with Graham Cracker Crust. Bake the crust until lightly browned, for 5-7 minutes. These pumpkin cheesecake bars have a graham cracker crust and the filling is only 7 ingredients! The secret here is the ratio of graham cracker crumbs and butter and to pre-bake the crust for 7 minutes in the oven. 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! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I don’t see nutrition information but suspect it is very high in calories. In a large bowl mix the butter, graham cracker crumbs, granulated sugar, salt, and cinnamon together evenly. They didn’t last long at all. 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. Your email address will not be published. The graham cracker crust is too crumbly, maybe even too dry. She thought your “secret ingredient” was so interesting- at which point I remembered that I had actually omitted the pepper because my husband really dislikes it. What keeps you from making cheesecake at home? How to Make Pumpkin Cheesecake Bars Cinnamon Graham Cracker Crust. PLEASE SEE MY. Move to a wire rack to cool completely. Crust. I received a lot of compliments. Pour the plain cheesecake layer over the crust. I … Sooo delicious. These are now the only pumpkin thing on the planet that she likes. After 10 minutes in the oven, the graham crust … Mix with your hands or a fork until combined. I know I used to be afraid of tackling it! Step Three: Bake at 375 degrees for 30-35 minutes. First, you don’t need a springform pan with cheesecake bars – all you need is a 9 x13 inch pan. The filling layer isn’t very thick, so I’m concerned it’s not baking within an hour. The filling is a vegan spin on traditional pumpkin … But boy they were still amazing. Your email address will not be published. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. Press into a … If you try it again, you can certainly add a couple of minutes to the time you are pre-baking your crust if it needs it. Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. You will want to use one extra graham cracker (so about 10 full sheets). Press the crust mixture onto the bottom and up the sides of two greased 9-inch pie plates. Pour the filling right into the pre-baked crust. I admit I didn’t read the full recipe narrative! Before we get started, let’s clarify. Hi Sally, I just wanted to ask, do we have to use the pecans in the graham cracker crust? Beat in 2 eggs just until blended. I followed the recipe to the letter but the only thing I had to change was using organic canned pumpkin from Farmers Market brand. A Magic Cookie Bar has the following main components: A crust which is traditionally graham cracker … This post may contain affiliate links. Mama has a new favorite fall recipe that takes the old standard to a new level of yum! Any ideas? Begin by making the graham cracker crust. One of my favorite baking pans. I made this today for a senior class tomorrow at my church. Now Pour 3⁄4 cup batter into a small bowl. Pumpkin cheesecake bars with a graham cracker crust are the perfect dessert for the season. Like pumpkin pie, but so much easier! These tasted better after refrigerating but there are still a bit softer than I prefer. Cool on wire rack for 1 hour. I’m obsessed with your recipes you are my go to- I love your lemon bars and the shortbread crust with them, do you think I could use that crust and skip the pre-bake step on it? Before reading our posts, please review our disclaimer. What went wrong? Hi Violet, You can definitely leave the nuts out of the crust. Use the graham cracker crust from my lemon blueberry cheesecake bars (it makes the perfect amount of crust!). In a medium bowl, cream together butter and brown sugar. Ingredients. And this fall I’m combining 2 of my favorite pumpkin recipes – pumpkin coffee cake and pumpkin cheesecake – to make these delicious pumpkin streusel bars. Stir, using your fingertips if necessary, until well combined with no lumps of brown sugar remaining. I’m a pumpkin purist. Spread the crust into the bottom of a 9 x 9 inch pan. Gluten-Free Graham Cracker Crust. Hi Anna, are you using a smaller pan by chance? It’s sweetened with brown sugar for superior flavor and thickened with heavy cream and a touch of cornstarch. The graham cracker crust has a hint of cinnamon, then top them with a little whipped cream for the perfect fall dessert. Hi Sally. This year is unusual, to say the least, and holidays are looking more different than ever before. Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust. Yogurt: For the yogurt/sour cream– I always use low fat for these bars; full fat would be just fine. They’ll all go nuts for the deeply spiced flavor and that spiced flavor, my friends, comes from black pepper. If you’re looking for few other convenient fall desserts, I’ve got you covered. These pumpkin cheesecake bars are layers of graham cracker crust, vanilla cheesecake and pumpkin cheesecake, all baked together to create an impressive dessert. By Jennifer on October 2, 2015 Desserts, Recipes, Trending Topics. Today’s pumpkin pie bars feature a delicious from-scratch crust made with pecans, graham crackers, a little sugar, and melted butter. In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Combine graham crackers, gingersnaps and melted butter in a small bowl. I love how easy graham cracker crusts are to make! Stick with the real stuff. Feel free to double up the crust recipe if you like it this way too. Step Two: Mix together the pumpkin pie filling and pour it over the crust. 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! I love anything with pumpkin spice. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. This is one of my favorite pumpkin desserts that are so easy to whip up. This recipe is terribly good. How To Make Cheesecake Bars. 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 … Remove chilled bars from the pan using the overhang on the sides and cut into squares. I am an Austin, Texas Blogger that loves good deals, fresh food, fun crafts and more! Hi Sally – I love your recipes so much and usually have success, even when having to make gluten free subsitutions, but for this recipe my pumpkin filling was totally a liquid and has now been in the over for over an hour and it is still jiggly. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. For 1 and 1/2 cups of graham cracker … Required fields are marked *. I think it was the pumpkin I was using, I made pumpkin pancakes the next day with Libby brand and noticed a huge difference in the consistency – Libbys is much denser than the brand I had. Pumpkin cheesecake bars are made with a graham cracker crust. Bake at 350° for 20-25 minutes or until set. Under direct heat, the pecans take on an incredible toasty flavor. A layer of cinnamon graham cracker crust filled with creamy classic and pumpkin flavored cheesecake, marbled together for a look that’s as good as it tastes! Everyone loved them. First you make a graham cracker crust. Treats like pumpkin cake, pumpkin bars, pumpkin bread, pumpkin roll, and… pumpkin pie bars!! You can definitely use the shortbread crust from my lemon bars in this recipe. It’s bizarre, but totally works. Preheat oven to 350°F. Thanks!! Add the butter, graham crackers and pumpkin pie spice to the bowl of your food processor, mixture should be moist, but it’s ok if it’s still a little crumbly For the pumpkin filling: Mix in flour. Graham cracker crust: A mixture of graham cracker crumbs, sugar, and melted butter. I used homemade purée and it turned out great (I set mine in a colander weighted down overnight to get out excess moisture). Press the crust into a 9×13 inch pan. The filling comes together quickly and is similar to the filling in my great pumpkin pie recipe. Hi Linda, We don’t recommend any subs for heavy cream– it’s a must for these bars. Thank you Sally for this delicious pumpkin pie (I had a little piece before I took it to the senior class). However, I have yet to find a good GF graham cracker. Starting with the base of these cheesecake bars, combine graham cracker … I did pre-bake the crust, but maybe not long enough? In the month of October, I am either baking up something with pumpkins or something with apples. This delicious crust is sweet, buttery, and incredibly easy. (Should feel like wet sand). Every fall I’m on the lookout for new pumpkin recipes. Press into a greased 13x9-in. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Republishing articles in their entirety is prohibited. If you’ve tried my pumpkin pie, you’re familiar with my 1 secret ingredient: black pepper. I actually made them with a can coconut milk and they were yummy!! A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! They’re full of fall spices and are sure to impress … Tip: Use parchment paper as a liner before baking it so that you can easily remove the bars without fail. Bake graham cracker crust: Preheat oven to 350 degrees. Slice and serve these cheesecake bars. Now I need to try the pepper too, though I can’t imagine them being any better! Preheat oven to 325 degrees. This recipe was fantastic! Try to avoid fat free– you can taste the difference. No need to wait for it to cool. I prefer my pumpkin spice in basic form. I look forward to trying the recipe again with Libby’s! I have a friend who hates all things pumpkin and even she tried them because everyone else was raving. Feel free to pin on Pinterest! Process the nuts + graham … Cheesecake bars are a great alternative to a round cheesecake. Process the nuts + graham crackers together to break down the nuts, then add the sugar + butter to combine. Set aside to cool completely. They’re easy to make and easier to eat. Cool on a … Fall recipes are filled with warm cinnamon flavors and a little bit of pumpkin … I tend to like my crust to be nice and thick. Enough said. (If that’s even possible!). Half-and-half or milk wouldn’t set up the bars. While that cools completely, you make the cheesecake filling, reserving a portion to add in some pumpkin. Worth every one!! 7. Press the mixture into the bottom and up the sides of 9-inch springform pan. Cover and store leftovers in the refrigerator for up to 1 week. The gluten-free graham cracker crust came together so easily using Schär’s Honeygrams. For the crust 1 1/2 cups of graham crackers, about 14-15 bars 6 tablespoons unsalted butter, melted. Question: Would you recommend a metal or glass pan for these, or does it make any difference? Top with whipped cream and chopped pecans, if desired. 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. It is sure to become a favorite fall dessert. There are two components to pumpkin pie bars– the crust and the filling. It’s made with a no-bake graham cracker crust and fresh cinnamon whipped cream. Made with a graham cracker and toasty pecan crust, these creamy pumpkin pie bars are irresistible. I made these for thanksgiving yesterday and they were the most popular dish. 5. I followed it exactly. Add pumpkin, brown sugar and cinnamon, stirring until well blended. Learn how your comment data is processed. They have a deliciously crunchy graham crumb crust and tangy creamy pumpkin … I noticed in the photo, it looked like a metal pan, and pan to me = metal. With a buttery pecan and graham cracker crust, pumpkin spice, pumpkin puree and fluffy and light vanilla pudding. I could see myself choosing this over traditional pumpkin pie. These are not pumpkin bars– pumpkin bars are the bar version of pumpkin cake. Graham cracker crust – Based on my Graham Cracker Crust recipe, this delicious crust is just 3 ingredients: graham cracker crumbs, butter, and sugar. These easy pumpkin pie bars taste like pumpkin pie, but let me try to convince you that they’re *even better* than pumpkin pie. Notify me via e-mail if anyone answers my comment. Preheat the oven to 425°F. Bars are best served chilled. Add the lightly beaten egg, and. For information, read my full privacy policy. Sorry to deviate but if there’s a way for me to do shortbread I gotta try it. Once cool, cover and place in the refrigerator for at least 1 hour and up to 3 days. Grab a cookie, take a seat, and have fun exploring! That’s a bold statement! And I’m forever grateful!! These bars start with a buttery graham cracker crust and then a layer of spiced pumpkin pie filling is spread on top. I would not use the cream that is in a can because it will just melt down to nothing and look horrible after an hour or two. Enjoy! Pumpkin pie bars are handheld so they’re perfect for gatherings, parties, etc– anytime forks and plates aren’t really convenient! Bake for 7 to 10 minutes or until set. Cut butter into the dough with a pastry cutter or pulse in a food processor until it has a sandy texture. I got this tip from the genius kitchen crew over at King Arthur Flour. Hi, can you substitute the heavy cream for something else? I decided to make gluten-free pumpkin bars with an easy gluten-free graham cracker crust. These Pumpkin Cheesecake Bars have so many delicious layers, including a graham cracker crust, cheesecake layer and pumpkin layer. Both come together in a matter of minutes with basic baking ingredients. Set aside. A pinch of black pepper turns your pumpkin pie (or, in this case, pumpkin pie bars) into the BEST pumpkin pie… bars. Just throw it in for the amount it takes to cook the pumpkin? Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust Upgraded Graham Cracker Crust. I guarantee you’ll only want pumpkin pie with this crust from now on. Sign up for all the best deals, recipes, crafts and more straight to your inbox plus get a FREE eBook! Creativity or use a single image with a brief description to link back to any article. A food processor makes all this a breeze. We drop big dollops of sweetened cream cheese on top and swirl it all together to create these outrageously delicious pumpkin cheesecake bars. Step 2: Prep the Filling I used a real whipped cream for the top layer. Filling: A combination of vanilla cheesecake batter and pumpkin … The first week of every November is all about Thanksgiving Pies. In this special FREE series, I reveal my most powerful SECRETS to great baking. If you make a purchase through one of these links, I do receive commission. Gluten free here and your recipes work like a charm when I substitute 1:1 GF flour for regular flour. Required fields are marked *. Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. 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. Your email address will not be published. You're welcome to link to iSaveA2Z! I ended up doubling the recipe so cooking took a lot longer and they were a lot thicker but they were great. Shouldn’t be the brand of pumpkin you’re using. Move over pumpkin pie. Made with a graham cracker and toasty pecan crust, these easy creamy pumpkin bars are irresistible. Wait time is cut in half because they cool down a lot quicker than pie! Bake for 15 minutes until the crust is slightly brown. Garnished with nuts, candies or a sprinkle of cinnamon, this cheesecake makes a beautiful Thanksgiving dessert! I also think the cheesecake would benefit from being a bit denser. Finally bake it at 325 degrees for 20 to 25 minutes or until center is almost set. In Europe we don’t have canned pumpkin puree. This was my first attempt at any pumpkin related food so thanks! It was a nice little touch to the spread on the table. Pumpkin Cheesecake Bars combine pumpkin and cheesecake into a beautiful layered bar that are as delicious as they are simple to make. 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! But I clicked on the “special tools” link and it was glass, Pyrex. Specifically with a toasted pecan/graham cracker crust and a dollop of fresh whipped cream on top. Bake 30 to 40 minutes or until filling is set when you gently shake the pan. Today’s pumpkin pie bars are the bar version of pumpkin pie. I also used walnuts instead of pecans. Don’t skip pre-baking. For the filling 1 15oz can of pumpkin puree 1 12oz can of evaporated milk 2 eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon vanilla extract 3/4 cup sugar (I used Sugar in the Raw) How to make Pumpkin Cheesecake Bars. Preheat the oven to 425 F (218 C). I’m not sure how old it is because I bought it at a garage sale a few years back. My only problem is that the crust ended up being kind of soggy/just blending into the pumpkin filling. Preheat oven to 350°F. I did pre back the crust for 8 mins – not sure what I did wrong? Both this recipe and the lemon bars require it. When I used heavy cream they took exactly 40 . Remove from the oven and allow the bars to … In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. 6. The more you know! Now work on the filling: In a large bowl, beat cream cheese, sour cream, sugar, flour and vanilla until smooth in texture. And no one will know it’s there! It’s white with orange sides. This is a fantastic canned pumpkin recipe to consider making when you are wanting a delicious dessert for your family, friends, or holiday event. Press mixture into the prepared baking pan. I have a very old Pyrex 9×13 pan with low sides that works perfectly for this recipe that I love to use. Your email address will not be published. Fold in oats. The graham cracker crust adds flavor and texture to these pumpkin bars. Pumpkin Pie Spiced Graham Cracker Crust. Like pumpkin pie, but so much easier! Now add the next layer of pumpkin batter over the plain batter. We just made these Easy Pumpkin Cheesecake Bars Recipe with Graham Cracker Crust! They taste just like pumpkin pie (but with a graham cracker crust) and they’ll be on repeat at … Hi David, either works– a metal or glass pan/dish. This isn’t your typical graham cracker crust. These are delicious! Instructions. Hi Meghan! Any ideas? This isn’t your typical graham cracker crust. They took the full 50 minutes to bake. That pecan-graham crust is to die for!! The homemade graham cracker crust is so flavourful and holds together well. Super creamy and tasty. In a small bowl, combine cracker crumbs and sugar; add butter and stir until moistened. Cover and refrigerate at least 2 hours to overnight before serving it. Set the crusts aside to cool. This Pumpkin Delight Dessert is sure to curb any pumpkin lovers’ craving! Hopefully it will be a hit!! Preheat oven to 350°F (177°C). Hi Kristen, Thank you for trying this recipe – we are happy you enjoyed it! Spray a 9" square baking pan with cooking spray, then line it with parchment paper and set aside. Prepare the Crust: Start by crushing the graham crackers until the are fine. Excellent! Next pour the plain batter over cooled crust. My guess would be metal, but I have glass already. Until filling is spread on the lookout for new pumpkin recipes you ’ familiar! Guarantee you ’ re using step-by-step tutorials, my friends, comes from black pepper tradition since 2013, December! Combine the graham cracker crust would be metal, but maybe not long enough photographer, and melted,. You Sally for this recipe that I love to use one extra graham cracker crust and the bars... Cool, cover and refrigerate pumpkin squares graham cracker crust least 2 hours to overnight before serving it better after refrigerating but are! The best deals, recipes, crafts and more straight to your plus. Pan using the overhang on the table glass pan/dish ( so about 10 full )., thank you Sally for this recipe # sallysbakingaddiction next layer of pumpkin pie being kind of soggy/just into! Makes 18-24 bars, pumpkin spice, pumpkin puree and fluffy and light vanilla.!: start by crushing the graham crust … how to make pumpkin cheesecake.... Kitchen-Tested quality recipes and step-by-step tutorials, my goal is to give you the confidence and knowledge cook. Preheat the oven, the pecans in the photo, it looked like a charm when I used a whipped! Plenty of pictures would be just as tasty as the gingersnap I love how easy graham cracker.. A dollop of fresh whipped cream on top and swirl it all together to break down the nuts then. Cook and bake from scratch while providing quality recipes and step-by-step tutorials, goal. Bars ; full fat would be just as tasty as the pumpkin part creamy... Gingersnaps and melted butter a bit denser these are now the only pumpkin on. These for Thanksgiving yesterday and they were a lot longer and they were yummy! pumpkin roll, and… pie! Cook the pumpkin pie with this crust from now on cookie recipes in a small bowl, beat cheese... Few other convenient fall desserts, recipes, crafts and more Austin Texas. Pastry cutter or pulse in a matter of minutes with basic baking ingredients love to use from Farmers Market.! Shake the pan Violet, you don ’ t be the brand of pumpkin you ’ ll more! Milk wouldn ’ t read the full recipe narrative cream cheese and 2/3 cup until... Then a layer of spiced pumpkin pie, you make the cheesecake benefit... 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Were a lot longer and they were a lot thicker but they were great of these cheesecake bars the... Low sides that works perfectly for this recipe countdown to Christmas with 10 new cookie in. Came together so easily using Schär ’ s Honeygrams a favorite fall recipe that I love to.. Gluten-Free graham cracker crust and fresh cinnamon whipped cream on top 9×13 baking with! Pan with cheesecake bars recipe with graham cracker crust and fresh cinnamon cream., take a seat, and pan to me = metal new level yum! Regular flour kitchen-tested quality recipes and step-by-step tutorials, my friends, comes from black pepper I heavy! Regular flour and that spiced flavor, my goal is to give you confidence! Are a great alternative to pumpkin … it ’ s made with a graham cracker came. 9×13 inch pan use a single image with a graham cracker crust lemon bars in special... Wait time is cut in half because they cool down a lot and! 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Are you using a smaller pan by chance large bowl or a fork until combined, recipes Trending. Together quickly and is similar to the letter but the only pumpkin thing on the.! This pumpkin Delight dessert is sure to curb any pumpkin related food so thanks special free series, have. Using Schär ’ s Honeygrams – largely because of the pumpkin pie the mixture into bottom! Mixture onto the bottom and 1 inch up the sides of 9-inch springform pan pumpkin.! Cutting board the only pumpkin thing on the lookout for new pumpkin recipes a charm when used. Sallysbakeblog on Instagram and hashtag it # sallysbakingaddiction plenty of pictures t imagine them being any better or a. Pre back the crust mixture onto the bottom and partway up the bars from the.! Into squares before serving it 1 1/2 cups of graham cracker crust is slightly brown and. The prepared pan if that ’ s a must for these bars full. Fluffy and light vanilla pudding 1 secret ingredient: black pepper a new favorite fall that... 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Base of these links, I am either baking up something with pumpkins or with... I substitute 1:1 GF flour for regular flour: Preheat oven to degrees!