Cinnamon-Spiced Pumpkin Cheesecake Bars with Sugar Cookie Crust

Recipe Collection: Dessert

Cinnamon-Spiced Pumpkin Cheesecake Bars with Sugar Cookie Crust bring the flavors of fall to your table with a buttery sugar cookie crust and a rich pumpkin filling infused with warm spices. This vegetarian American dessert is perfect for gatherings or a cozy night in. Ideal for dessert lovers, they can be served chilled with whipped cream or enjoyed on their own. Elevate your baking game with this delightful treat!

Overview

These Cinnamon-Spiced Pumpkin Cheesecake Bars are a delightful twist on the classic cheesecake, featuring a luscious pumpkin filling infused with warm spices, all atop a buttery sugar cookie crust. Perfect for any occasion, these bars are sure to impress with their creamy texture and aromatic flavor. Serve them chilled with a dollop of whipped cream for an extra touch of indulgence.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

American

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 1 18 Ounces (oz) package refrigerated sugar cookie dough, packaged
• 1 10 Ounces (oz) package cinnamon chips
• 3 8 Ounces (oz) packages cream cheese, packaged
• 0.75 Cups sugar
• 1 Teaspoon (tsp) pumpkin pie spice
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup canned solid-pack pumpkin
• 3 Large eggs

Steps

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Grease a 9x13 inch baking dish to prevent sticking.
3. Press the sugar cookie dough evenly into the bottom of the prepared baking dish. Sprinkle the cinnamon chips over the dough.
4. Bake the crust in the preheated oven until it is lightly browned, about 12 to 14 minutes. Remove from the oven and set aside.
5. In a large mixing bowl, beat the softened cream cheese, sugar, pumpkin pie spice, and vanilla extract with an electric mixer until smooth and creamy.
6. Add the canned pumpkin to the cream cheese mixture and beat until well combined.
7. Add the eggs one at a time, beating well after each addition until the mixture is smooth and homogenous.
8. Pour the pumpkin cheesecake mixture over the baked cookie crust, spreading it evenly.
9. Return the baking dish to the oven and bake until the center of the cheesecake is set, about 30 to 35 minutes.
10. Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
11. Once cooled, refrigerate the cheesecake for at least 4 hours or until thoroughly chilled.
12. Cut into 18 squares and serve with a dollop of whipped cream if desired. Enjoy your delicious creation!

Enjoy your homemade Cinnamon-Spiced Pumpkin Cheesecake Bars!