So, this is one of my family’s favorite dessert recipes that I have learned to master. Yes, I found this on Pinterest (tbh, I’M OBSESSED WITH PINTEREST). It is super easy to make and super yummy! This yummy recipe is from atreatsaffair.com.
I know it is not the typical time of the year for pumpkin recipes; however, my mom requested these for Mother’s Day, so I wanted to shares these with you.
I did not have whipped cream and did not feel like going to the store; however, they taste just as good without whipped cream. Totally an option!
When making the crust, I like to throw in approximately 2 cups of graham cracker to make my crust thicker. I love graham crackers and I love the buttery taste added to it!
1 1/2 Cups of Graham cracker crumbs
1/4 Cup melted butter
4 packages (8oz each) cream cheese, softened
1 1/2 cups granulated sugar
1 cup (8oz) canned pumpkin (NOTE: Not pumpkin pie mix)
2 tsp Pumpkin pie spice
Pumpkin pie spice
- Heat oven to 300ºF
- Line a 13×9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
- In a medium size bowl, combine the graham cracker crumbs with the melted butter.
- With your fingers press the curst on the bottom of the prepared pan. Set aside while making the filing.
- In the mixing bowl of your stand up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon half of the mixture over the crust and spread evenly.
- To the remaining cream cheese mixture, add the pumpkin puree and pumpkin pie spice.
- With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
- Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
- Refrigerate for at least 3 hours before cutting into the bars.
- Top each bar with whipped cream and a dust of pumpkin pie spice.
I hope you enjoy one of my family’s favorites!