Thanksgiving is around the corner! The best part about Thanksgiving is the giant feast that brings families together for some quality time. At every Thanksgiving dinner, you’ll see a big old pumpkin pie being served as dessert. Thanksgiving pumpkin pie can be bland and boring. Whip up these simple pumpkin cheesecake bars for your holiday feast!
It is great alternative to the typical pumpkin pie that you see at every single Thanksgiving dinner party. It is something new, much easier than making pie, but still hits the Thanksgiving holiday vibes with the subtle pumpkin flavor from the pumpkin filling layer. This cheesecake pumpkin bar recipe is creamy and moist with a buttery graham cracker crust! What is there not to love?
Growing up, my family always gathered for a huge annual reunion with all my aunts, uncles, cousins, and grandparents for Thanksgiving. My family would have two 8-foot center folding tables laid out for everyone to pilling on a buffet of food, sometimes, even three tables! It always amazed me at how much food was served! I loved going down the table with a giant plate in hand browsing around to pick my favorite food items to pile onto my plate. Turkey served as the main protein, but of course there were abundance of non-traditional Thanksgiving food on the buffet table too, such as fried rice or curry. My family loved having variety for our Thanksgiving meals. I believe growing up seeing that Thanksgiving dinner didn’t have to be so boring and the same every single year gave me a different view on what I’d consider to be a Thanksgiving recipe meal.
This pumpkin cheesecake bar is a wonderful Thanksgiving recipe to serve at your Thanksgiving dinner! The pumpkin puree will remind you of pumpkin pie with the pumpkin pie spices, but it is a twist to the typical pumpkin pie. It would also be a fun recipe to make with friends for a Friendsgiving dinner. Simple dessert that will please everyone! You will not be missing pumpkin pie with this recipe! It is a quick Thanksgiving dessert that might end up being your annual dessert!
Pumpkin Cheesecake Bars
Ingredients
Crust
1 1/2 cup of cinnamon graham cracker crumbs
5 tablespoons white granulated sugar
5 tablespoons of melted butter
Pumpkin Filling
One 15oz can of pumpkin pie mix
1/3 cup of evaporated milk
1 whole large egg
Cheesecake Filling
One 8oz cream cheese (at room temperature)
1 whole large egg
1 large egg yolk
½ cup white granulated sugar
1 teaspoon vanilla extract
Step 1:
Prep oven by preheating it to 350 degree Fahrenheit. Line a baking pan with parchment paper. I used a 9 x 13 baking pan.
Step 2:
Use a food processor to turn your cinnamon graham cracker into crumbs. You will need 1 1/2 cups of crumbs. If you do not have a food processor you can place your graham crackers into a zip lock bag and crush the graham crackers into crumbs.
Step 3:
In a large bowl, combine 1 1/2 cups of cinnamon graham cracker crumbs and 5 tablespoons of white granulated sugar together. Melt 5 tablespoons of butter. Add the melted butter into your crust mixture. Combine well. Pour the crust mixture into your lined baking pan and pack down the crust.
Step 4:
Now to prep the pumpkin filling. In a large bowl, add one can of pumpkin pie mix, 1/3 cup of evaporated milk, and 1 whole large egg. Use an electric hand mixer to mix well. Once your pumpkin mixture is smooth, pour it on top of the crust in your lined baking pan.
Step 5:
Now to prep your cheesecake filling. In a large bowl, use an electric hand mixer to mix 1 package of 8oz cream cheese, 1 whole large egg, 1 large egg yolk, 1/2 cup of white granulated sugar, and 1 teaspoon of vanilla extract together until smooth. Pour the cheesecake filling on top of the pumpkin filling.
Step 6:
Bake in your preheated oven for 42 minutes. Let cool before eating.
Easy Thanksgiving Pumpkin Dessert, Pumpkin Cheesecake Bars
Ingredients
Crust
- 1 ½ cup cinnamon graham cracker crumbs
- 5 tablespoon white granulated sugar
- 5 tablespoon butter melted
Pumpkin Filling
- 1 can pumpkin pie mix 15oz
- ⅓ cup evaporated milk
- 1 large egg
Cheesecake Filling
- 1 package 8oz cream cheese at room temperature
- ½ cup white granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Prep oven by preheating it to 350 degree Fahrenheit. Line a baking pan with parchment paper. I used a 9 x 13 baking pan.
- Use a food processor to turn your cinnamon graham cracker into crumbs. You will need 1 1/2 cups of crumbs. If you do not have a food processor you can place your graham crackers into a zip lock bag and crush the graham crackers into crumbs.
- In a large bowl, combine 1 1/2 cups of cinnamon graham cracker crumbs and 5 tablespoons of white granulated sugar together. Melt 5 tablespoons of butter. Add the melted butter into your crust mixture. Combine well. Pour the crust mixture into your lined baking pan and pack down the crust.
- Now to prep the pumpkin filling. In a large bowl, add one can of pumpkin pie mix, 1/3 cup of evaporated milk, and 1 whole large egg. Use an electric hand mixer to mix well. Once your pumpkin mixture is smooth, pour it on top of the crust in your lined baking pan.
- Now to prep your cheesecake filling. In a large bowl, use an electric hand mixer to mix 1 package of 8oz cream cheese, 1 whole large egg, 1 large egg yolk, 1/2 cup of white granulated sugar, and 1 teaspoon of vanilla extract together until smooth. Pour the cheesecake filling on top of the pumpkin filling.
- Bake in your preheated oven for 42 mins. Let cool before serving.
And that is it! Be sure to tag me on Facebook using the hashtag #BubblepinsFoodie when sharing photos of your baked goods! I love seeing your photos!
Leave a comment and rating below for this recipe. ENJOY!
Looking for more Thanksgiving dessert recipes? Checkout my recipes below!
Easy Peach Cobbler, Canned Peach Cobbler Recipe
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