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Pumpkin Cheesecake Shortbread Bars

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1 8x8'' pan

Ingredients

Shortbread Base

  • 1/2 cup unsalted butter softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup flour

Cheesecake Layers

  • 2 cups cream cheese room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3/4 cup canned pumpkin puree not pumpkin pie filling
  • 1/2 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger

Instructions

  • Remove cream cheese from the refrigerator so it comes to room temperature while you make the shortbread base.

Shortbread Base

  • In a large mixing bowl, mix butter, sugar, and vanilla extract until blended.
  • Add salt and flour, mix until blended with only small butter clumps.
  • Press evenly into a 8x8'' pan, lined with parchment paper.
  • Bake at 300 F for 10 minutes, set aside to make cheesecake layers.

Cheesecake Layers

  • In a large mixing bowl, mix room temperature cream cheese and sugar until smooth and no cream cheese lumps remain.
  • Mix in eggs, one at a time until blended.
  • Mix in sour cream and vanilla until blended.
  • Pour 1/2 of the cheesecake mixture over the shortbread base and spread evenly.
  • The remaining cheesecake mixture, add pumpkin, cinnamon, nutmeg, and ground ginger, mix until fully blended.
  • Gently drop spoonfuls of pumpkin cheesecake mixture over the cheesecake layer in the pan, spread evenly.
  • Bake at 325 F for 45-50 minutes until the centre is slightly jiggly.
  • Cool for 1 hour and refrigerate for at least 4 hours before cutting into squares. Best to let it set overnight in the refrigerator.