Pumpkin Spice Cheesecake Bars with Sugar Cookie Crust

Recipe Collection: Dessert

Pumpkin Spice Cheesecake Bars with Sugar Cookie Crust bring the flavors of fall to your table with a rich pumpkin filling infused with warm spices, all atop a buttery sugar cookie crust. This vegetarian recipe is perfect for gatherings, offering a festive treat for everyone. Ideal for those avoiding dairy, eggs, and wheat, these bars are versatile enough to serve as a dessert or a sweet snack, making them perfect for potlucks or cozy family dinners.

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Overview

These Cinnamon-Spiced Pumpkin Cheesecake Squares 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 squares are sure to impress with their creamy texture and rich flavor, complemented by the sweet crunch of cinnamon chips.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Wheat

Cuisine

American

Serving Size: 12

Cooking Time: 45 minutes

Ingredients

• 18 Ounces (oz) package sugar cookie dough, packaged
• 10 Ounces (oz) cinnamon chips, packaged
• 24 Ounces (oz) cream cheese, divided
• 0.75 Cups sugar
• 2 Teaspoons (tsp) pumpkin pie spice
• 1 Teaspoon (tsp) vanilla extract
• 1 Cup canned solid-pack pumpkin, pureed
• 3 Large eggs, whisked

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 in the preheated oven for 12 to 14 minutes, or until the crust is lightly browned. 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. Incorporate the eggs one at a time, beating well after each addition until the mixture is smooth.
8. Pour the pumpkin cheesecake mixture over the baked cookie crust in the baking dish.
9. Return the dish to the oven and bake for an additional 30 to 35 minutes, or until the center is set and no longer jiggles.
10. 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 homemade Pumpkin Spice Cheesecake Bars with Sugar Cookie Crust!