Thanksgiving Pumpkin Pie Bars: Easy and Delicious
If you’re looking for a fall dessert that brings together all the cozy flavors of the season, these Caramel Apple Cheesecake Bars are the perfect choice. With layers of creamy cheesecake, a buttery shortbread crust, and a cinnamon-spiced apple topping, these bars are like a slice of autumn in every bite. Finished with a crumbly streusel and a drizzle of sweet caramel, they’re a crowd-pleaser for any gathering. And with just 10 minutes of prep, these bars are as easy to make as they are delicious to eat!
Active Time: 45 mins
Total Time: 1 hr 45 mins
Yield: 1 9-by-13-inch pan
Ingredients
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 large eggs
One 15-ounce can pure pumpkin puree
One 12-ounce can evaporated milk
Baked Press-In Crust (see Note)
Crème fraîche, for serving
Directions
Preheat the oven to 425°. In a small bowl, whisk the sugars with the spices and salt. In a medium bowl, whisk the eggs. Whisk in the sugar mixture, then whisk in the pumpkin puree and the evaporated milk until smooth.
Pour the filling into the crust and bake for 10 minutes. Lower the oven temperature to 350° and bake for about 25 minutes longer, until the filling is fully set. Transfer the pan to a rack and let cool completely. Cut into bars and serve with crème fraîche.
Make Ahead
The pumpkin pie bars can be refrigerated for up to 2 days. Serve chilled or at room temperature.
