Ingredients
- 1½ cups graham crumbs
- 2 tbsp. sugar
- ⅓ cup melted butter
- 2 packages - 8 oz blocks cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 3 eggs
- 3 tbsp. flour
- 2 tsp pumpkin pie spice
- ¼ tsp salt
Recipe Description
I’m going pumpkin this Friday! I still have an absurd amount of canned pumpkin in the pantry though I don’t really need an excuse for these pumpkin cheesecake bars. Making cheesecake in bar form is the way to go. No messing with spring form pans or a water bath. I also enjoy the “eating it with my hands” part. Generally frowned upon with a regular slice of cheesecake.
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