Easy Thanksgiving Pumpkin Dessert, Pumpkin Cheesecake Bars
Make this easy pumpkin pie cheesecake bars for your next Thanksgiving dinner! It is a great alternative to the boring pumpkin pie.
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.