Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are a favorite Fall dessert. Creamy pumpkin cheesecake in between cinnamon sugar cookie dough and baked until golden!
Servings: 12 bars
Calories: 541kcal
Ingredients
- 2 16.5 ounce sugar cookie dough refrigerated rolls
- 4 tablespoons cinnamon sugar divided
- 2 8 ounce cream cheese softened
- 1 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
Instructions
- Preheat your oven to 350 degrees.
- Line a 9x13 baking dish with parchment paper.
- Slice one roll of cookie dough and place the slices in the pan and press down to make an even crust. Sprinkle 2 tablespoons of the cinnamon sugar over the crust.
- In a large bowl using an electric mixer combine the cream cheese, powdered sugar, eggs, vanilla extract and pumpkin puree until smooth.
- Pour the cheesecake mixture over the cookie crust.
- Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the cheesecake filling.
- Sprinkle with the remaining cinnamon sugar.
- Bake at 350 degrees for 35-45 minutes until the top is golden and the middle is just barely jiggly. Set aside to cool.
- Once cool place in the refrigerator for 4 hours to overnight.
- Slice and serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make sure to use 100% pumpkin puree and not pumpkin pie filling. They are not the same.
- You can use gingerbread cookie dough when in season.
Nutrition
Calories: 541kcal | Carbohydrates: 65g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 74mg | Sodium: 357mg | Potassium: 196mg | Fiber: 1g | Sugar: 44g | Vitamin A: 2165IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 2mg