We are getting closer to National Pumpkin Day! Be sure to stop by on the big day on Monday for a tasty pumpkin recipe that you’ll want to be making for breakfast. However, I have a tasty recipe for Pumpkin Cheesecake Bars for ya today. This all begins with an easy crust made from a package of oatmeal cookie mix. It makes the perfect crust!
Then comes the pumpkin cheesecake layer. It is all you would expect from a pumpkin cheesecake. The perfect texture, flavored with a nice pop of pumpkin pie spice. Now this would be a great cheesecake bar, but we aren’t gonna stop there.
The cooled cheesecake gets coated with a layer of chocolate followed by some pecan halves. The pecans make the bars look petty but also add a nice crunch and flavor to the bars. Plus, chocolate is always a welcomed addition to any dessert.
Now you can cut these bars however you want to. I used 48 pecan halves to top the bars and then cut them into 48 perfect bite sized pieces. If you want to go bigger, just take that into consideration when you arrange the pecan halves on top!
- 1/2 cup butter
- 1 (17 1/2 oz) pkg oatmeal cookie mix
- 2 (8 oz) pkgs light cream cheese, softened
- 1 3/4 cup sugar
- 3 eggs
- 1 (15 oz) can or 2 cups pumpkin
- 1 tsp vanilla
- 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup butter
- 48 pecan halves
- Preheat oven to 350 degrees.
- Line a 15 x 10 x 1 inch baking pan with foil. Spray foil with non-stick cooking spray.
- in a bowl, combine the cookie mix and 1/2 cup butter together using a pastry blender until it looks like coarse crumbs.
- Press crust mixture into the bottom of the foil lined pan. Bake at 350 degrees for 10 minutes.
- In a bowl, beat the cream cheese and sugar together until combined. Then beat in 1 egg at a time until well combined. Then beat in the vanilla, pumpkin pie spice, and salt. Pour over cooked crust and the bake at 350 degrees for 30 to 35 minutes until just set in the center.
- Remove from oven and allow to cool completely.
- Once cooled, place chocolate and butter in a microwave safe bowl. Microwave in 20 second intervals, stirring after each interval, until chocolate is melted and smooth. this should take about 1 minute total.
- Pour chocolate over the cooled cheesecake and spread out evenly. Arrange pecan halves over the top. Place in the refrigerator for at least 2 hours.
- Using the foil, remove the cheesecake from the pan and cut into bars to serve. Makes 48 bars.
Recipe adapted from Better Homes and Gardens.