Pumpkin Cheesecake Bars

By Paula Jones

Prep Time:

15m

Bake/Cook Time:

59m

Yield:

12 bars

When you don't want the fuss of a cheesecake try making cheesecake bars. This pumpkin version is made using Pumpkin Butter for an extra pumpkin-y twist.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

8 oz graham crackers, crushed
1 stick unsalted butter, melted
16 oz cream cheese, softened
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
3 eggs
1/4 cup sour cream
1 tablespoon flour
2 tablespoons whole milk
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 1/2 cups Pumpkin Butter
Optional: chopped pecans, Whiskey Caramel Sauce

Directions

Preheat oven to 350°F.
Line a 9 x 13 dish with aluminum foil. Add graham crackers and butter. Press mixture to make a crust. Bake for approximately 10 minutes. Set aside. Reduce oven temperature to 250°F.
Into the bowl of a stand mixer (or using an electric mixer) beat cream cheese and sugar until combined. Add eggs, mixing one at a time until combined. Mix in: sour cream, flour, milk, vanilla extra, salt and pumpkin butter until combined.
Pour mixture onto graham cracker crust. Bake for approximately 45 minutes OR until center is set.
Allow to come to room temperature and then transfer to refrigerator to chill.
Serve with optional chopped pecans and whiskey caramel sauce (or whipped cream).

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Paula Jones @bellalimento.

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