Recipe by Kiwi
"These pumpkin cheesecake bars are delicious and perfect for the fall holidays. They taste best when chilled in the refrigerator overnight!"
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1 1/2 cups
1 (15 ounce) can
1 (12 ounce) can
I used 1/2 cup of sugar, 1/2 tsp of cinnamon and substituted nutmeg for the cloves for the pumpkin layer otherwise followed the recipe as written. Had a little taste test. Wow, they were so good. I have covered and refrigerated them. Can't wait to try them tomorrow after a night of chilling!
My husband loves pumpkin pie and I love cheesecake. Together the best of 2 worlds. I did make a graham cracker crust which I prefer.
Really good, not great. I thought there was too much crust, my S.O. thinks it was perfect. The cheesecake part seems to get lost to the overpowering pumpkin. Next time I will double the cheesecake layer and see how it is. Maybe even swirl them a little for a prettier effect. Otherwise nommy, easy to whip up, and I will likely make them again. A great recipe if you need to make something ahead of time as they do taste much better after being cooled in the fridge for a day.
Thanks for this one! Loved the recipe I made them in personal pie tins instead of bar forms and topped them with white chocolate and caramel drizzle and everybody loved them. I will define let use this one again.
This is my new favorite fall dessert. Perfect mixture of pumpkin and cheesecake. I plan to make it for Thanksgiving this year. I did add nutmeg as well, since I love to put nutmeg on everything, but that was my only change.
I've made these twice for special occasions and they were a hit each time. Super easy and very good!
It is pretty good. My husband liked it. Would I make it again? I don't think so.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Pumpkin Cheesecake Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 81
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