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Pumpkin Cheesecake Bars

Pumpkin lovers of all ages will instantly fall in LOVE with these easy-to-make pumpkin cheesecake bars. They are like the lovechild of cheesecake and pumpkin pie!

Easy-to-make pumpkin cheesecake bars from @choccoveredkt... Full recipe: https://chocolatecoveredkatie.com/2015/09/14/pumpkin-cheesecake-bars/

 

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It is finally Pumpkin season again!

The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles…

But let’s be honest; the return of Fall mostly means eating as much pumpkin as you possibly can – Pumpkin pie, pumpkin oatmeal, pumpkin spice lattes, Pumpkin Mac & Cheese

It’s the time of year to stock up on as much canned pumpkin as you can fit in your cart, before everyone else beats you to it!

Could there possibly be a better way to welcome the return of Fall than by making up your own batch of homemade pumpkin cheesecake bars???

pumpkin bars

pumpkin cream cheese bars

The bars can be gluten-free, sugar-free, & vegan.

You can also make them crustless if you want, or you can even use a half recipe of my Gluten Free Pie Crust recipe, as shown.

Another crust option is to go the easy route: pulverize 10 graham cracker sheets in a food processor with 1-2 tbsp oil or buttery spread, then press the crumbs down into a parchment-lined pan before smoothing the filling on top.

If you want to replace the pumpkin with mashed sweet potato, that’s okay too!

These pumpkin cheesecake bars are a real crowd pleaser, and they're easy to make!

 

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Pumpkin Cheesecake Bars

Adapted from my Healthy Cheesecake Recipe

Pumpkin Cheesecake Bars

Total Time: 25m
Yield: 9-16 bars
Print This Recipe 5/5
Pumpkin Cheesecake Bars
5/524

Ingredients

Pumpkin Cheesecake Dream Bars

  • 12 oz cream cheese - such as Trader Joes vegan
  • 1 cup pumpkin puree
  • 1/4 cup sugar, xylitol, or pure maple syrup
  • pinch uncut stevia OR 1 additional tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice or additional cinnamon
  • 1 1/4 tsp pure vanilla extract
  • 2 tsp cornstarch - such as Rapunzel non-GMO

Instructions

Line an 8×8 pan with parchment paper and your crust of choice unless you’d prefer crustless bars. (I included two crust options earlier in this post.) Set aside. Bring your cream cheese to room temperature or gently warm until easily stir-able. Preheat oven to 350 F. If you have an extra baking pan of any size to spare, fill it halfway with water and place on the lower rack of your oven. (This step can be skipped; it just helps prevent cracking.) Blend together all ingredients until just blended—don’t overblend, which would introduce air into the bars and cause cracking later on. Pour the batter into the first prepared 8×8 pan, smooth out evenly, and place on the middle rack of your oven. Bake 25 minutes, then leave the oven door closed but turn off the oven and let the bars sit in the turned-off oven for another 5 minutes. Take out the still-underbaked bars and let them sit at room temperature for an hour. (Don’t skip this, as putting them straight from the oven to the fridge would cause—you guessed it!—cracking.) Then refrigerate at least 4 hours, during which time they will firm up quite a bit. Slice into bars, and store leftovers in the fridge or even in the freezer if you want to thaw them another day.

View Nutrition Facts

 

Chocolate-Covered Katie Update:

chocolate covered katie camera

I’m admittedly not good at writing about myself, which is why–as some of you pointed out last week–the “about me” page link we included in the new design was more of an “about the blog” page than one about me. But since the page does say it should be about Katie, I finally updated it over the weekend. Please feel free to let me know what you think!

About Katie Page

(P.S. I live alone. I do not own a selfie stick and don’t really like selfies. I am too lazy for remote control timer things. And thus, the mirror selfie. Silly, but it works!)

 

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More About The Cookbook

 

5/5 (24)

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Published on September 14, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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75 Comments

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  1. Rob says

    Hi Katie! I’ve been reading your blog for ages (4 years?!?!) and this is my first time commenting, I think. I love the recipes and this one is EXACTLY what I am looking for right now. I can’t wait to try it! Keep up the good work!

  2. Katherine says

    Wow, those look delicious. Pity that my oven is broken and I need to wait until the new one arrives. The bright side is that I’m on a diet… or is it the bright side? xD But seriously, pumpkin isn’t full of calories, right?

    5/5

    5/5

  3. Kirsti says

    Yum! These look great! I can’t wait to try them, and trust me, it will be soon.
    It’s funny you mentioned your pumpkin mac and cheese recipe because not only is it a household favourite, but yesterday the boyfriend and I were looking for canned pumpkin just so we could make it this week 😉

  4. Mary says

    These look good- but please can you clarify. The photo seems to have a white cream cheesy crust–under the pumpkin mix– but all ingredients were blended together in recipe–and the only crust recipe you have is the gluten free pie crust? which is brown and not the same. So what is the “white crust” — is it the almond flour crust appearing differently? Or a mistake in photos? What did I miss here? Thank you.

  5. Jo says

    This looks amazing Katie! I was wondering if you would recommend somehow making a pumpkin cake/pie with silken tofu.. I know you have some cheesecake dips etc but actually baking it? 🙂

  6. Meghann Gervais-Lynch says

    OMG! These look so good! I can’t wait to try them, and eat them all, as hubby, ridiculously, doesn’t like pumpkin. I know, right?? Thanks for having such a great website!
    Also, I have a question… where do you get your nutritional info? Is there a site where you plug all the ingredients in? I’d really love to know, even if I have to pay for it, it would be SO nice to know what I’m eating. Thanks in advance!
    Hugs from Canada,
    Meghann

  7. Danielle says

    Can’t wait to try this little pumpkin dessert! I’ve been making your healthy desserts for years. I always take the sugar option in your recipes because I hate stevia. Thanks to your cookbook, I’ve finally decided to try NuNaturals, because you say it’s not bitter. So here goes…. ?

  8. Serenkke says

    Hi Katie, thank you for this blog! I juat made this recipe and it tastes fabulous, only I think I did something wrong about the crust. I cooked it first according to your gluten free crust recioe, I then filled it it with the pumpkin+ cream cheese mix and then baked again according to the recipe. The taste is fine but the crust has cooked a little too much I think, it has gobe brownish and not very easy to to cut :o(
    Should I have baked the whole cake and crust at once?Thank you!

  9. Dana says

    Hi Katie,
    I really like your blog, but if I may ask, why do you have “dairy pure milk” advertisements on your blog? I don’t own a blog myself, so I’m not sure how the whole thing works with advertisements, but do you have a say which ones can be displayed on your website? I mean no disrespect Katie, I just had to ask.

    • Anon says

      She states above in another comment: “If it’s part of the recipe (such as in my nanaimo bars) then crust is included. But here it is optional so not included.”

  10. Brian Perkins says

    Hey Katie!

    I just want to say that I’ve been reading your blog for years, and I love your recipes (especially the chocolate+peanut butter combos).

    I loved this one, and so did my coworkers, but most of all, I think I love you! For real, you’re the best.

    Xoxo

    5/5

    5/5

  11. Fifi says

    Hi , what crust did you use in the Pumpkin Cheesecake dream pie? Also what crust did you use in the Healthy Cheesecake of your dream? Would you mention the crust in your posts? I love your site.
    Thanks a lot.

  12. Melanie says

    We are so ready for the fall flavors and excited to be making pumpkin dishes again. These bars look fabulous, and I love the creamy mix of pumpkin and cheesecake texture. Will definitely be a new addition to the “pumpkin” routine for us.

  13. Mary Ann says

    Question: if I don’t want to use a crust, do I still need to line the pan with parchment? Do I have to grease it in any way. And lastly what is Daiya cream cheese? What if I can’t find that type/brand? Thanks, I am dying to try this.

    • Anon says

      The parchment paper is probably used to get the bars out of the pan in one piece, I’m guessing. If you don’t care about presentation, it might work without the paper. But then again, it might be there to prevent it from burning… hmmm. :/ Sorry I can’t be more of help for that question.

      As for the Daiya cream cheese, it’s a non-dairy brand. If you can’t find Daiya or want to use something else, it will work the same.

  14. Cassie says

    Ohohohoooooooo pumpkin season is bomb diggity! I cannot wait to make more of your pumpkin recipes! You’re so pretty in that picture BTW!

    5/5

    5/5

  15. Amanda says

    Hi, For the first time I have grown pumpkins and now have at least 20 to deal with soon! I am living in France so can’t look at a tin of pumpkin puree. Would you be able to tell me if I need to cook it down with sugar and spices to get a puree. I am a complete pumpkin novice! Many thanks. This looks a great recipe I can’t wait to try.

    • Anon says

      Pumpkin puree doesn’t have any added ingredients. If you do an internet search for how to make pumpkin puree from a whole pumpkin it will tell you how. Let me know if you have trouble finding a guide.

      FYI – cans of pumpkin pie filling have added ingredients, but pumpkin puree does not.

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