These Pumpkin Pie Cheesecake Bars have a thick layer of graham cracker crust, creamy cheesecake, and spicy pumpkin pie flavored filling. 
We had both sets of our parents in town last week for the Dolphin’s game and for my son’s baptism. It was a crazy busy weekend but we felt blessed to have them all around since we rarely get to see family.
Then I flew out to Utah for my parent’s 60th wedding anniversary. 60! I mean that’s really an accomplishment and I couldn’t miss it.
So when most bloggers have been churning out Thanksgiving food every day for the last two weeks, I haven’t. Thanksgiving is the Super Bowl of the blogging world after all.
Last year I had my Thanksgiving menu planned two weeks out, and 80% of the food already prepped two days before.
This year I’m feeling way behind. I don’t know where or who we are doing Thanksgiving with and I don’t have a menu planned.
Last year’s food turned out so well. I made the turkey from Natasha’s Kitchen. I won’t make another turkey again. If you want a moist turkey, this is the way to go. A couple of herbs, lemon, and butter.
Someone gave me the recipe to this Pumpkin Pie Cheesecake Bars at my wedding anonymously. I wish I could thank them for it.
My daughter came home from school and inhaled this. She’s a petite little girl and she wouldn’t even stop to take breaths. 
There’s a layer of graham crackers that make this taste phenomenal. The cheesecake layer is next. Not super thick but enough to give it a rich layer of creaminess.
If you love pumpkin pie, you’ll love the spiced pumpkin layer. Top with whipped cream and chopped pecans!
Pumpkin Pie Cheesecake Bars
Pumpkin Pie Cheesecake Bars – A thick layer of graham cracker crust, creamy cheesecake, and spicy pumpkin pie flavored filling.
Ingredients
Crust:
-
2 1/2
cups
graham cracker crumbs -
1/2
cup
butter, melted
Cheesecake Layer:
-
2
(8 ounce) packages
cream cheese, softened -
1
cup
sugar -
2
eggs
Whipped Cream:
-
1 1/2
cups
heavy cream -
1/2
cup
powdered sugar -
1
teaspoon
vanilla
Pumpkin Pie Layer:
-
1
(5.1 ounce) package
instant vanilla pudding -
3/4
cup
milk -
1
(15 ounce)
can pumpkin -
1
teaspoon
nutmeg -
1
teaspoon
cinnamon -
(optional)
chopped pecans
Instructions
For the Crust:
-
In a medium bowl, mix together the graham cracker crumbs and butter. Press into a 9×13 baking dish. Chill in the fridge while prepping the next step.
For the Cheesecake Filling:
-
Preheat the oven to 350 degrees. In a medium bowl, cream together the cream cheese and sugar. Add the eggs and mix to combine. Pour over the graham cracker layer and bake for 20 minutes or until set. Let cool completely.
For the Whipped Cream:
-
Place cream and sugar in a chilled mixing bowl and mix on high for 1-2 minutes. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks have formed. Don’t whip too much or you will end up will cottage cheese looking whipped cream. Set aside for later.
For the Pumpkin Pie Layer:
-
In a large bowl, mix the milk with the pudding. Add the pumpkin and the spices. Fold in 1/2 of the whipped cream. Spread over the cooled cream cheese layer.
-
To serve: Top with the remaining whipped cream. Garnish with pecans if desired. You can either spread the whipped cream over the entire pan or individually. Slice into squares and serve.
Recipe Notes
This recipe was given to me by someone at my wedding with no name on it!
