Are you looking to spice up your Thanksgiving dessert game this year? Skip the boring pumpkin pie and opt for these Pumpkin Cheesecake Bars instead (okay, pumpkin pie is not boring, we take it back.) We partnered with Bianca from Lenox Bakery to bring you this delicious, unique spin on the classic Thanksgiving dessert.

2020 has been a crazy year so it totally makes sense if you want to go above and beyond this Thanksgiving; we like to be extra too *wink wink*. If you want to step outside the box a little, this recipe is perfect for you. If you typically avoid desserts with “cheesecake” in the name fearing that it’s an advanced recipe, worry not as these no-bake bars are super easy to pull off! We LOVE a recipe that’s simple yet so, so delicious your family members will be asking for seconds.

After you’re crowned dessert queen or king of Thanksgiving this year, be sure to come gloat on our Safe at Home Facebook Group, we’d love to hear from you! 

  

Bianca's Pumpkin Cheesecake Bars

Ingredients:

Graham Cracker Crust

  • 1 1/2 cup Graham Cracker Crumbs
  • 1/2 cup butter
  • 2 tablespoons Brown Sugar

No-Bake Pumpkin Cheesecake Bars

  • 1 cup Heavy Cream
  • 10 oz Cream Cheese
  • 1- 12oz Can Pumpkin Puree
  • 1/2 cup sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Cream Cheese Mixture Reserved for Swirl

Instructions:

Graham Cracker Crust:

  1. Line a 9 in square baking pan with parchment.
  2. In a bowl, mix together the graham cracker crust, melted butter and sugar.
  3. Press into the 9-inch baking pan.
  4. Freeze the crust for about 10 minutes.

Pumpkin Cheesecake:

  1. Place the mixing bowl and beater into the fridge for about 20 minutes.
  2. After about 20 minutes, beat the heavy cream until stiff peaks form. Set aside.
  3. Mix cream cheese, sugar, and vanilla together. Reserve about 1/4 cup to swirl on top. Add in the pumpkin and pumpkin pie spice.
  4. Gently fold the whipped cream into the pumpkin cream cheese mixture.
  5. Pour into the cooled graham cracker crust.
  6. Top with 1/4 cup of Cream Cheese mixture and create a swirl pattern with a knife.
  7. Place in the fridge for 2-4 hours but best if overnight.

 

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