DAPULSE
pumpkin cheesecake bars for thanksgiving dapulse recipe

Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

pumpkin cheesecake bars for thanksgiving dapulse recipe

Yields24 Servings

 2 cups Graham cracker crumbs
 ½ cup Chopped pecans
 8 tbsp Butter, melted
 16 oz Cream cheese, softened, divided
 1 ¾ cups Daisy Sour Cream, divided
 1 cup + 1 Tbsp of Sugar, divided
 4 Large eggs, room temperature, divided
 ¾ cup Canned pumpkin puree
 1 tsp Pumpkin pie spice
 1 tsp Vanilla extract
 ½ cup Whipping cream

1

Heat the oven to 350 degrees. Lightly coat a 13x9-inch baking pan with non-stick cooking spray.

2

Combine the graham cracker crumbs and pecans in a food processor. Pulse until the nuts are finely ground.

3

Add the butter and pulse until combined. Press into the pan. Bake for 10 minutes and then cool on wire rack for 5 minutes.

4

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.

5

Pour over the crust in the pan. In the same bowl, combine 8 ounces cream cheese, pumpkin, 1/2 cup sour cream, and 1/2 cup sugar.

6

Beat at medium-low speed until smooth. Add 2 eggs, one at a time, beating just until combined. Gently pour over the prior layer, spreading to cover.

7

Bake for 30 to 35 minutes or until the edges are puffed and the 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.

8

Beat whipping cream, ¼ cup sour cream, and 1 tablespoon of sugar in a medium bowl at high speed until soft peaks form. Spoon over each serving before serving.

Ingredients

 2 cups Graham cracker crumbs
 ½ cup Chopped pecans
 8 tbsp Butter, melted
 16 oz Cream cheese, softened, divided
 1 ¾ cups Daisy Sour Cream, divided
 1 cup + 1 Tbsp of Sugar, divided
 4 Large eggs, room temperature, divided
 ¾ cup Canned pumpkin puree
 1 tsp Pumpkin pie spice
 1 tsp Vanilla extract
 ½ cup Whipping cream

Directions

1

Heat the oven to 350 degrees. Lightly coat a 13x9-inch baking pan with non-stick cooking spray.

2

Combine the graham cracker crumbs and pecans in a food processor. Pulse until the nuts are finely ground.

3

Add the butter and pulse until combined. Press into the pan. Bake for 10 minutes and then cool on wire rack for 5 minutes.

4

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.

5

Pour over the crust in the pan. In the same bowl, combine 8 ounces cream cheese, pumpkin, 1/2 cup sour cream, and 1/2 cup sugar.

6

Beat at medium-low speed until smooth. Add 2 eggs, one at a time, beating just until combined. Gently pour over the prior layer, spreading to cover.

7

Bake for 30 to 35 minutes or until the edges are puffed and the 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.

8

Beat whipping cream, ¼ cup sour cream, and 1 tablespoon of sugar in a medium bowl at high speed until soft peaks form. Spoon over each serving before serving.

Pumpkin Cheesecake Bars

DAPULSE RECIPES

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Nutrition Facts

Nutrition Facts

Servings 24


Amount Per Serving
Calories 230
% Daily Value *
Total Fat 17g27%
Cholesterol 78mg26%
Sodium 130mg6%
Total Carbohydrate 16g6%
Dietary Fiber 1g4%
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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