Description
These four bar recipes combine creamy cheesecake textures with spiced pumpkin, rich chocolate, or buttery caramel for an easy dessert treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs ((about 10–12 full sheets crushed fine))
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter ((melted))
- 1 package cream cheese ((8 oz, softened to room temperature))
- ¾ cup granulated sugar
- 1 large egg ((room temperature))
- 1 large egg yolk ((room temperature))
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree ((not pumpkin pie filling))
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- ½ cup unsalted butter ((softened))
- ½ cup brown sugar ((packed))
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 package cream cheese ((8 oz, softened))
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 cookies Oreo ((roughly chopped, reserve some for topping))
- ½ cup semi-sweet chocolate chips
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar ((packed))
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 4 oz cream cheese ((softened))
- ¼ cup unsalted butter ((softened))
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter ((cold and cubed))
- ¼ cup granulated sugar
- Pinch salt
- 1 package cream cheese ((8 oz, softened))
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup caramel sauce ((store-bought or homemade, divided))
- sea salt flakes ((for sprinkling, optional))
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9 inch pan with foil; mix graham cracker crumbs, ¼ cup sugar, and melted butter, press into pan, and bake for 8 minutes until golden. Beat cream cheese and ¾ cup sugar until smooth, add egg, egg yolk, and vanilla, then mix in pumpkin puree, cinnamon, nutmeg, ginger, and salt. Pour over crust and bake for 35 to 40 minutes until edges are set but center jiggles slightly. Cool completely on a rack, then refrigerate for at least 4 hours before slicing.
- Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment; cream butter, brown sugar, and granulated sugar, beat in egg and vanilla, stir in flour, baking soda, and salt, then fold in half the Oreos and chocolate chips. Press most dough into the pan, reserve ½ cup for topping. Beat cream cheese and ½ cup sugar, add egg and vanilla, drop over base, top with reserved dough and remaining Oreos, and swirl gently. Bake for 25 to 30 minutes until edges are golden and center is set. Cool in pan for 2 hours, then refrigerate for 1 hour before slicing.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Beat oil, granulated sugar, and brown sugar, add eggs one at a time, then mix in vanilla and pumpkin puree. Gradually add dry ingredients just until combined, pour into pan, and bake for 30 to 35 minutes until a toothpick comes out with moist crumbs. Cool completely.
- Preheat oven to 350°F (175°C) and prepare a baking pan; mix flour, butter, sugar, and salt to form a crust. Press into the bottom of the pan. Beat cream cheese with sugar, add egg and vanilla, and pour over the crust. Drizzle caramel sauce on top and bake until set. Cool and sprinkle with sea salt flakes if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1