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Pumpkin Cheesecake Bars with Shortbread Crust

Pumpkin Cheesecake Bars with Shortbread Crust

Author: Laura Bais
This dessert is like a blend of pumpkin pie and cheesecake. In two words: perfect combination.
5 from 3 votes
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Cooling Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 24 bars
Calories 133 kcal

Ingredients
 
 

Pumpkin Filling

  • 1 cup Pumpkin puree You will need a half of the pumpkin to make the homemade one.
  • 1 tbsp Flour
  • ½ tsp Cinnamon
  • tsp Ground nutmeg

Shortbread Crust

  • 7 oz Shortbread cookies
  • 4 oz Warm water

Cheesecake Filling

  • 1 cup Sour cream
  • 11 oz Cream cheese
  • 5 tbsp Sugar
  • 2 tsp Vanilla Extract
  • 3 tbsp All-purpose flour
  • 3 Eggs

Instructions
 

Pumpkin Filling

  • Cut your pumpkin and clean it from seeds.
  • Put the pumpkin in the preheated oven for 40 to 55 minutes. The outer side will probably be harder, so it is important to check if it's baked by using the fork and trying to cut into the pumpkin with that fork.
  • When the pumpkin is baked, peel the pumpkin meat off and place it into a food processor. Mix it until you get a nice puree.
  • Now add some cinnamon, nutmeg and one tablespoon of flour. Blend these ingredients into the puree, and leave it aside for now.

Shortbread Crust

  • Place cookies into the food processor and pulse until you get the crumbs. Pour 4 oz of water over the crumbs and stir well.
  • Push the mixture on the bottom of the pan and bake the crust for 10 minutes in the preheated oven (350 °F). Don't worry if there will be some cracks. That's because this shortbread crust is crumbly and made with water instead of butter.

Cheesecake Filling

  • Start by putting sour cream, cream cheese, sugar, vanilla extract and flour into one bowl, and mix well.
  • When all the ingredients are blended together, it is time to start adding eggs one by one and whip the mixture each time.

Putting Everything Together

  • Pour cheesecake filling on the baked crust. Now use a teaspoon to randomly place pumpkin puree in the cheesecake filling.

Baking and Serving

  • Pumpkin cheesecake bars with shortbread crust are done when you notice a golden surface. So, after 40-45 minutes. Don't overbake it! If the dessert is still jiggly, it means that it is perfectly baked!
  • Set the dessert aside, leave it to set properly, and don't cut it for at least one hour. To get the best result, leave it in the fridge overnight and serve then.

Notes

Keep the pumpkin cheesecake bars in the fridge and eat them within 4 days.

Nutrition

Serving: 1barCalories: 133kcalCarbohydrates: 10.3gProtein: 2.7gFat: 9.3gSaturated Fat: 4.3gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gTrans Fat: 1.1gCholesterol: 40.7mgSodium: 67.9mgPotassium: 69.4mgFiber: 0.5gSugar: 4.6gVitamin A: 116.1IUVitamin C: 1.6mgCalcium: 27.1mgIron: 0.5mg
Keyword pumpkin cheesecake bars, shortbread crust