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Pumpkin cheesecake bars

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So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!
So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.

First, pumpkin cheesecake bars!

After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super simple dessert – pumpkin cheesecake bars!So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

These pumpkin cheesecake bars could not be easier to make.

The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.

The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.

Remember, to ensure the cheesecake filling is smooth and silky, it is very important to have both eggs and cream cheese at room temperature. You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.

So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

To make the two layers, once you have the cheesecake filling, pour half of it into the prepared pan over the crust and stir the pumpkin puree into the other half. Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set. Easy-peasy!

The hardest part about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hours in the fridge.

Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.

Or, if you don’t have the patience, just leave them plain. No matter what you decide, these pumpkin cheesecake bars are a must make this fall!

So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!

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Pumpkin cheesecake bars recipe

Yields 24 bars

20 minPrep Time

50 minCook Time

6 hrTotal Time

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Ingredients

Instructions

  1. Heat oven to 300°F.
  2. Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
  5. 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.
  6. Beat in eggs, one at a time, just until blended.
  7. Spoon half of the mixture over the crust and spread evenly.
  8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  9. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
  10. 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.
  11. Refrigerate for at least 3 hours before cutting into bars.
  12. Top each bar with whipped cream and a dust of pumpkin pie spice.
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http://atreatsaffair.com/pumpkin-cheesecake-bars-recipe/

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Sending love your way,

Roxana

**Disclaimer: This post may contain affiliate links. If you purchase an item from Amazon using the affiliate link, Roxana’s Home Baking receives a small commission. Your purchases support Roxana’s Home Baking and help me bring this blog to you week after week. I appreciate it! ** 

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About Roxana

Roxana has a passion for all things food, a sweet tooth that can’t be tamed and a severe case of the wanderlust
With an audience in search for real food and no fuss recipes, I make midweek meals exciting sharing approachable recipes, both sweet and savory, that taste completely sinful.

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Comments

  6. Angelina says

    I used 1 and half cups of graham cracker crumbs and it wasn't enough to cover the pan, I don't know what I did wrong, but I'm going to have to use way more than what the recipe called for.....
    Reply

  10. Robyn says

    Hi! Just saw this on Pinterest and am definitely going to try these ... But where could I find pumpkin spices? A bulk/grocery store? Thanks!
    Reply

    • Roxana says

      Hi Robyn, Most store will sell pumpkin spices in the spice isle. Look for it at your local grocery store. Here's also a homemade version I made a few years back and loved it http://m.allrecipes.com/recipe/20477/pumpkin-pie-spice-i/?mxt=t06rda
      Reply

    • Danielle says

      If you're not in the States, it's basically Cinnamon - Nutmeg - Ginger - Cloves ground together into a spice mix. You can Google "Pumpkin Spice Recipe" to get general ratios.
      Reply

  11. Shannon says

    Hi there! I made the Pumpkin Cheesecake Bars yesterday. I made them exactly as the recipe calls for, and they turned out perfect! I got so many compliments, and everybody was impressed at how complex they looked. They were pretty easy (I've never made anything with cheesecake or pumpkin before!). Even those who don't like pumpkin liked these! I'd recommend to anyone looking for a delicious dessert. Thanks for the recipe!!
    Reply

  12. Audrey Shaw says

    This was the first time I've visited your website and I'm so glad I did! I saw these on Pinterest and had to try it. I made these for a party and they were perfect! I added more butter and graham cracker crumbs to the crust and some vanilla extract to the filling. I also put a pan of hot water in the oven and increased the baking time a bit to ensure there wouldn't be any cracks after I overwhipped the batter (oops! A toddler was in need of attention! Haha!) They were a huge hit - everyone loved them! Thank you for an incredibly easy, super impressive recipe! So you think it would be good as a plain cheesecake, just adding vanilla and without pumpkin and spices? I'd love to make it again for Xmas with strawberries.
    Reply

    • Roxana says

      Hi Audrey, So happy to hear everyone enjoyed the cheesecake cars. Yes, if you want a plain cheesecake, just skip the pumpkin and the spices. My go-to cheesecake recipe is this one http://roxanashomebaking.com/chocolate-ganache-cheesecake-bars-recipe/ You can add vanilla extract or any flavorings you prefer.
      Reply

    • Roxana says

      Hi Melissa, Yes, you can bake the cheesecake in a 9" springform, but you have to use only half of the filling. Using the entire filing will result in a tall cheesecake which probably will take close to 2 hours to bake and can't guarantee good results. Give it a try and please come back to tell us how it went. Roxana
      Reply

  14. Carissa says

    I would love to try these for Thanksgiving & I am hoping you might be able to answer a question for me. I always make my own graham cracker crust but I always use sugar in it .. Would u not advise sugar for this dessert or do u think it would be OK? Thanks! :)
    Reply

    • Roxana says

      Hi Carissa, I prefer to make my crust without sugar, but I know a lot of people add a little sugar to it. It doesn't make a huge difference. It's just a personal preference. Use your favorite crust! Thanks, Roxana
      Reply

  15. Jessica says

    Made these and they were a huge hit! Mine didn't come out quite and pristine and pretty as the ones in your photo, but still delicious :) Definitely going into my recipe book!
    Reply

  22. Sandy says

    I made these for our potluck at work and they were a huge hit! I used a pills bury crescent dough roll for the crust so it would be easier to handle. I also added almond extract to the creme cheese and sugar egg mixture. I did not vary the cooking time at all. Crust was perfect! I refrigerated overnight. Made cutting a breeze and they look as cute as your picture! Thank you for sharing!
    Reply

  23. Nancy says

    I do wish people would reserve commenting until they actually try the recipe! I made these and they are very good. I just made half the recipe in an 8 inch square pan. The only thing I might do differently is to double the crust recipe as it is very thin. I also made my own 'pumpkin pie spice' from one of the many substitution sites online. All who tasted them gave them a rave review.
    Reply

    • Jane says

      Nancy, I agree - commenting on a recipe before attempting it isn't terribly helpful. I appreciate your comment about the crust, thank you!
      Reply

    • Jasmine says

      I'm glad I'm not the only one with this pet peeve lol I find the comments and suggestions about what worked and didn't work for them so helpful
      Reply

      • Roxana says

        Hi Samantha, If you decide to half the recipe, make the cheesecake bars into an 8X8" baking pan and, yes, you bake them almost the same amount of time. I would start checking for doneness after 35 minutes and go from there. Roxana
        Reply

  29. Shelby says

    Mine is in the oven now, but I didn't notice that it was one CUP of pumpkin and not one CAN! Yikes, I hope they'll be okay! Yours look delicious!
    Reply

  30. Carissa says

    Thanks for the fast reply! :) another question just popped in my head .. I am usually a no-bake cheesecake maker so pardon my cluelessness on why you use eggs. Could you explain what the egg does for this recipe? Thanks so much! :) & have a very happy Thanksgiving!
    Reply

  33. Shellie says

    Can this layered dessert be frozen? I like to make my Thanksgiving desserts ahead of time to avoid the hectic last minute holiday cooking.
    Reply

    • Roxana says

      Hi Shellie, Yes, cheesecake can be frozen! Just make sure it's completely cooled before freezing it and also remember to store it well so you don't end up with freezer burned cheesecake.
      Reply

  34. Katherine says

    I am very excited to try these for thanksgiving! I have never made cheesecake before, how long does it keep for? If I make them Thursday night would they still taste fresh to eat on Sunday?
    Reply

    • Roxana says

      Hi Katherine, Cheesecake stays fresh for a few days if kept in the fridge. For best results, don't cut it until the day you're going to serve it. Roxana
      Reply

  35. patti says

    I made two pans of the pumpkin cheese cake bars for a Fall Fling we are hosting. They are absolutely delish and easy to make! Thanks for the great recipe! It's a keeper!
    Reply

  38. Marcia says

    I made these bars for a dinner a couple of nights ago. I thought they might be too sweet, but they were perfect. They were a huge hit dinner with the guests. I found the graham cracker crust to be the right amount for the 9"x13" pan. It was super fast to mix up but the layering was a little tedious. I used a small ladle to carefully put a thin coat of the pumpkin mixture on top of the plain cheesecake mixture until the white layer was completely covered. I didn't try to spread it at all. Once the white layer had a thin coat of the pumpkin mixture on top, I was able to be a little more aggressive with getting the pumpkin layer on but was still careful. Once all of the pumpkin mixture was on, I carefully shook the pan back and forth to even out the top layer. The finished product was beautiful with two distinct, clean layers. I will absolutely make this again.
    Reply

  39. Debbie says

    Mine have been in the oven for 90 minutes now and are still not set. An inserted knife comes out very wet. Is that the way it is supposed to be?
    Reply

    • Roxana says

      Hi Debbie, A cheesecake is done when the edges are slightly puffed and the center jiggles slightly when you tap the side of the pan. Overbaking it will make the cheesecake crack.The cheesecake is will set completely as it cools. Roxana
      Reply

  41. Morgan Ocetnik says

    Hi it's Morgan, I'm not sure if you saw my comment or not because I didn't get a reply also I don't see it above!
    Reply

  43. Laurie says

    I made these bars which were delicious, but did not look like yours :( My pumpkin layer squished my cheesecake layer.......what did I do wrong? Really want to make them again, but want the light fluffy layers you have. Thanks for an awesome recipe, and for your help!
    Reply

    • Roxana says

      Hi Laurie, I'm sorry you hear your cheesecake bars did not turn out as mine. What do you mean by squished cheesecake layer? Did the pumpkin layer on top got mixed into the cheesecake layer? To create a light cheesecake, you have to beat the cheesecake mixture just a little (make sure all the ingredients are room temperature). The more you beat it, air gets in and your cheesecake will be rubbery (and no one wants that!) Roxana
      Reply

      • Laurie says

        Roxana: Thank you for the reply. I should have been more specific. The cheesecake layer was very thin and not at all light and fluffy. I was careful not to overmix and ingredients were at room temperature. Will just have to try again!
        Reply

    • Roxana says

      Hi Kerry, if you do not have a stand mixer, you can beat the batter by hand, just make sure you don't over beat it (it will make a chewy cheesecake). It should be smooth with no lumps from the cream cheese. Roxana
      Reply

  46. Liz says

    Looks delicious!! I'm making them for my baby shower on Saturday. Do I need to do anything different or tweek recipe for high altitude?
    Reply

  47. Kyla says

    Would it be ok if i just used a handheld mixer instead of a stand in one? And if i don't want it to be super sweet, can I use less of the amt of sugar or would that change the consistency of the cheesecake? I'm planning on making just a half batch too, do you have any advice for this aside from just cutting everythig in half including cooking time?
    Reply

    • Roxana says

      Hi Kyla, yes, you can use a handheld mixer instead of the stand mixer. Just make sure you don't overbeat the batter. The cheesecake is not overly sweet, but if you want to add a little less sugar I would suggest not less than 2/3 cup for half of the recipe. And yes, half the ingredients for an 8X8" baking pan but not the baking time. Even in a smaller pan, it still takes at least 40 minutes to bake. Roxana
      Reply

  48. tarynne webb says

    Hi there! So excited to try these...I got all the ingredients to get started tonight, but I just realized I don't have a metal pan to bake it in - would a glass pan be a good substitute if sticking to the rule of baking it at 25 degrees less than the recipe calls for? Thanks!
    Reply

    • Roxana says

      Hi Tarynne, As long as you use the same size pan and just like you mentioned, lower the oven temperature, you should be good! Happy baking, Roxana
      Reply

    • Roxana says

      Hi Michelle, You can make the cheesecake bars up to 4 days in advance. Just keep them in the fridge in a covered container until the day you need them. Serve at room temperature Roxana
      Reply

    • Roxana says

      Hi Brooke, a sheet bake is not tall enough to hold the cheesecake filling if you double it. I would either bake it as the recipe suggests, in a 13X9 pan or if you use a sheet pan, do not double the filling but keep an eye on it since it may take less time to bake. Roxana
      Reply

  52. Heather says

    This recipe looks delicious and I am excited to make it this week! I was wondering about "spicing" it up some with maybe some rum. Any suggestions with this? Or spicing it up with any type of alcohol? Thanks in advance!!
    Reply

    • Roxana says

      Hi Heather, You can add up to 3-4 tablespoons of rum to the cheesecake filling without changing anything else, but you may have to bake it few minutes longer. Please come back and let me know how it turns out. Roxana
      Reply

  53. Oxana says

    Hi I was wondering if I could make them in mini cheesecake cups like cupcakes? Would it take less time to bake? I did bars last year and they were amazing! I just wanted to try something different this year. Thanks
    Reply

    • Roxana says

      Hi Oxana, If you make these bars in a cupcake pan, you'll have to reduce the baking time. I made individual cheesecake here http://roxanashomebaking.com/blueberry-pie-cheesecake-bars-recipe/ and it took about 25 minutes to bake. Happy baking, Roxana
      Reply

    • Roxana says

      Hi Dawn, There are two types of canned pumpkin - one that says 100% Pure Pumpkin and one that says Pumpkin Pie Mix. In this recipe you need the pure pumpkin one (puree) not the pie mix.
      Reply

  55. Lindsey says

    How far ahead can you make these? I want them for Thanksgiving dinner but was hoping to make them in advance. Thank you!
    Reply

  57. Pam says

    Can I make this a whole 9x13 cake and not cut into bars anymore. It should just be the same right. And also if I make 2 days ahead would you think it would still be fresh? Thanks.
    Reply

    • Roxana says

      Hi Pam, you can leave the cheesecake whole if you want. I cut it into bars since it's easier to serve that way. And yes, you can make it a few days in advance. Store it in the fridge until the day you need it. Let it come to room temperature before serving. Roxana
      Reply

    • Roxana says

      Hi Ruqiya, I prefer a non-stick pan but you can bake it into a glass pan as well. If you're using the glass pan, bake the cheesecake into a 275F oven. Roxana
      Reply

  60. Lucy says

    I'm planning to bake this in a 13x9" aluminum baking pan rather than a metal pan, is there a difference in the baking temperature or would it still be set at 300 degrees F? Thank you!
    Reply

    • Roxana says

      Hi Lucy, there should be no difference. The only difference is when using a glass pan (like a pyrex) and then you need to lower the oven temperature by 25F. Roxana
      Reply

  62. CAITLIN says

    Hi Roxana, I just put my cheesecake in the oven but there were a lot of bubbles. I unfortunately didn't have time to let the cream cheese sit at room temperature. Will they still taste ok?
    Reply

    • Roxana says

      Hi Caitlin, lots of air bubbles into the cheesecake filling makes you beat it a little longer and too much air got incorporated. In most cakes the cheesecake will crack and be a little chewy depending how much you beat it. Roxana
      Reply

  63. Chelsea says

    Im going to be making these tomorrow to have for thanksgiving on Thursday. I will be making a homeade shortbread crust instead of the Graham cracker crust so will i need to pre bake my crust first? If so, for how long and would i still need to bake the whole thung for yhe full 50 min? Please reply back thank you!
    Reply

    • Roxana says

      Hi Chelsea, I have not tried this recipe using a shortbread crust and I don't really know what to tell you. If you do decide to make these bars using a shortbread crust, I would suggest pricking it all over with a fork to prevent it from inflating and bake it for 5-10 minutes before pouring the filling over. Keep in mind that any type of shortbread crumbles and falls into pieces if overbaked. Roxana
      Reply

  65. Marcy says

    Hello. This recipe looks amazing! Do you think I can use a store bought graham cracker crust (large size) instead of a making the homemade one?
    Reply

    • Roxana says

      Hi Marcy, one store bought graham crust is not enough. You will need 2 plus you still need to mix it with butter and press it on the bottom of the pan. Honestly, I would buy the graham cracker crumbs and just follow the recipe. Roxana
      Reply

      • Marcy says

        Thank you for the quick response Roxana! What I meant though was can I use a store bought crust in place of making the homemade one; I happen to have a 10 in. one is which larger than the normal ones, but no graham crackers and was hoping to make it tonight. What is your though on that?
        Reply

  66. Kathy says

    These pumpkin cheesecake bars are in the oven now. Easy recipe. Only thing I changed was to make a slightly thicker crust. My family loves graham cracker crust!! Can't wait until they are cool enough for a sampling. Thank you for this recipe....HAPPY THANKSGIVING!
    Reply

  67. Crystal says

    These looked delish so I decided last minute to make these for thanksgiving today, welp I FORGOT THE PUMPKIN PIE SPUCE!! I hope they'll still be good!!
    Reply

  68. Angela says

    OMG! Made these bars for desert after our turkey day dinner, and let me just say they came out perfectly wonderful! The layers came out perfect and my mouth had an orgasm on the first bite! My husband asked if they were hard to make cause he wants more... Awesome recipe!!! ??
    Reply

  69. Sue says

    I made this for Thanksgiving dessert tonight and we all loved it. The recipe is excellent, easy to follow and the layers came out just like the picture. Next time I make this, and there will definitely be a next time, I might add 1/2-1 tsp more pumpkin pie spice and increase the ingredients for the graham cracker crust to make a slightly thicker crust but overall, this recipe is wonderful as written. I made it in glass pan and followed the directions by lowering the oven temp to 275 degrees. Worked perfectly. Thank you for posting such a delicious recipe. This is a keeper!
    Reply

  70. Melissa says

    This recipe is delicious and so easy to make! The tip that a previous poster made about gradually pouring the last layer over the cream cheese layer is key. This helps to keep manual spreading to a minimum and helps keep the layers intact. I prefer a graham cracker crust made with sugar- it tastes less dry and crumbly, and in this particular recipe it wouldn't make the cake too sweet.
    Reply

  72. Leann says

    It was just me and my husband for Thanksgiving this year. I wanted a traditional dessert but not an entire pie. I decided these bars would be perfect as I could easily cut and share them with neighbors, or so I thought. First of all, they were extremely easy to make. I had them in the oven in no time. Only problem is, after one bite, my husband said, "You aren't taking any of these any place!" They were simply too delicious. I will definitely make these again. Thank you for sharing a wonderful yet simple recipe.
    Reply

    • Roxana says

      Hi Leann, I have to agree with your husband! These pumpkin cheesecake bars are too god to share :) Thanks for stopping by! Happy Holidays, Roxana
      Reply

    • Roxana says

      Hi Leann, I have to agree with your husband! These pumpkin cheesecake bars are too good to share :) Thanks for stopping by! Happy Holidays, Roxana
      Reply

  74. Paula says

    I've made these a couple of times, and they are absolutely awesome! I made them last night, and since I didn't have any pumpkin, I used canned pured sweet potato...and OMGOSH!! So delicious! My only problem is that the center doesn't firm up like the surrounding areas. Am I doing something wrong? Do I need to cook it longer? I used a glass 13x9 pan, at 300F (I just saw your recommendation for glass at 275...) for 50 mins. I'd like to figure out what I can do different for the next time, and each time after :-) Thanks!!
    Reply

  76. Cherie says

    I made these yesterday, using my own individual spices, and doubled the crust recipe as at least one reviewer suggested. They are perfect! Made some homemade spiced whipped cream to top them. Taking to work tomorrow.
    Reply

  77. Sarah says

    I made these for a work potluck and they turned out great. I used a dark pan and didn't alter the cooking or oven temp (which I was worried about). I followed the baking instructions exactly (added some vanilla to the cream cheese though) and they were great. Everyone at work ate most of the pan and asked for the recipe. This works well for parties because it makes a lot, and doesn't cost much effort or time to make. My coworker brought some home and her little kids ate them and loved them (they don't like pumpkin pie) so she was excited about that too! Thanks for sharing this recipe. It was a hit.
    Reply

  78. Yvonne Shorb says

    I once had a recipe similar to this and cannot find it, so I was eager to try this....it's actually easier than my original recipe. I did not have 4 packs of cream cheese, but had two. So I halved all ingredients EXCEPT the pumpkin bc I like having a good pumpkin flavor. I also kept the graham cracker crust the same. They turned out really well...just not a thicker bar.
    Reply

  79. Diana Bell says

    Hi Roxana, I've made these cheesecake pumpkin bars twice now for potlucks and have gotten rave reviews (all of which I completely pass the credit on to you). They are easy to make and delicious!! I secure the parchment paper with bankers clips to the side of the pan until I get everything poured in. It helps keep it place (for me). Any suggestions on how to make this same dessert but with chocolate instead of pumpkin? I think it would be great. Thank you for sharing!
    Reply

    • Roxana says

      Hi Diana, Have you tried this chocolate cheesecake? http://atreatsaffair.com/cocoa-chocolate-cheesecake-bars-recipe/ This one is one of my favorite as well http://atreatsaffair.com/chocolate-cheesecake-bars-recipe/
      Reply

  80. Cassy Dube says

    These turned out great! I followed the recipe exactly except I had to alter the amount of crust as I made it in 2 glass pie plates instead of 13x9 pan (took them to 2 different places). I threw walnuts and cinnamon on top, so good! Thanks!
    Reply

  82. Isabelle says

    These tasted wonderful, but the texture was too soft and wet. I would have baked them for longer, maybe 60 minutes instead of 50. Also, the graham cracker crust was good, but thin. I would have doubled the crust next time.
    Reply

  85. Jcc says

    Just made these and they turned out great! Increased the amt of graham crackers for the crust to about 2 cups and added some cinnamon. Also added vanilla to the cheesecake batter, I eyeballed it but probably around 2 tsp. Will be making again!
    Reply

  87. Linda Crishon says

    Do you really use 4-8 ounce packages of cream cheese? I use 2 packages in a regular cheesecake. Just want to make sure before I make it tomorrow. Thank you
    Reply

    • Roxana says

      Hi Linda, Yes, for a 13X9" baking pan 4 packages are needed. Otherwise, the cheesecake will end up too thin. I use 2 packages when making a cheesecake in a round 9" pan. Roxana
      Reply

  91. Mary Gonzalez says

    Maybe too late, for an answer but I want to make this for a dinner party but the hostess can only eat gluten free desserts. I made a pie crust, using gluten free flour, that I want to use in place of the graham cracker crust. Do I pre-bake the crust and if so, how long?
    Reply

    • Roxana says

      Hi Mary, I'm not really sure how long you have the bake the pie crust since I do have the recipe. My recommendation would be to use gluten free graham crackers and bake the cheesecake bars as directed. Roxana
      Reply

  93. christy says

    Hi!! I have your cheesecake bars in the oven now! My house smells amazing. I can't wait to try them! I did two cups of graham crackers for the crust so I'm hoping they turn out okay. Thanks for the recipe!
    Reply

  96. Paige says

    Ok I've got mine in the oven now! Question though, 2$4! You say "let sit in the "over"" for 1 hour do you mean the oven? I'm not trying to be cheeky! I'm just a inexperienced baker and mess up a lot so I want to be sure. Thanks!!
    Reply

      • Paige says

        Thanks! I googled cheesecake to find out. I left the door slightly opened as it cooled. Also substituted gluten free graham crackers and I half cup more with some extra butter. Tasted delicious. Mine cooked for about 10 minutes longer and that may be the higher altitude I'm at. Thank you for sharing such a fantastic and uncomplicated recipe!!!
        Reply

  97. Diana Calhoun says

    These are absolutely fantastic. I had gastric bypass last year- good thing or I'd have eaten the whole dang tray myself!! Ha!! I actually switched out the graham crackers for ginger snaps because I'm not a fan of graham cracker crust but everything else? Ah-mazing!
    Reply

  99. Laurie says

    I am not much of a baker but these caught my eye so I made them for Thanksgiving and they turned out to be amazing!!! I think this will become a Thanksgiving tradition! The only changes I made were using aluminum foil instead of parchment paper, and I used an electric hand mixer instead of a standup mixer (since I don't have one). Oh and I also found some pumpkin whipped cream to top it off! Thank you so much for this recipe, I'm enjoying a piece right now!!
    Reply

  100. James Wojcik says

    I made these for my family for Thanksgiving and they loved them! They are so good! I topped them with caramel and our favorite candied pecans from Black Bow Sweets. https://www.blackbowsweets.com/
    Reply

  101. Kathryn E. Brock says

    I made this tonight for my Christmas Eve Party and made it also for home and man the recipe is yummy and needed coffee to top it off. I love how easy it was to make it was hard at all. My family and I give it a 10! I put the pumpkin in the cheesecake. Merry Christmas to all.
    Reply

  103. Corinne Christopher says

    I just made them for Christmas. I followed your recipe exactly as written. Now I can't stop eating them and my husband loves them, too. I was always intimidated by making cheesecakes....never again! Thank you so much for this recipe!
    Reply

  104. Corinne Christopher says

    This was the first cheesecake I attempted to make in about 30 years. Needless to say, it was a huge success and I wish I could eat the whole thing (by myself) in one sitting! I made it for Christmas and now I'm going to make another one for a New Year's Eve party....I sure hope I don't eat it all before the party!
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  106. Paige says

    Hi Roxana! Made these last year and everyone loved them! Planning to make them again this year but I wanted to see how you felt about using some sort of egg substitute? Recently found out that I’m intolerant to eggs unfortunately. There’s a flax seed and water mixture that resembles eggs. I have used for other recipes but I am not sure how that would hold up with this recipe? Any thoughts or suggestions? Thanks again for the delicious recipe. I’ll be bummed if I don’t get to help eat them this year.
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