I decided to make Impossibly Easy Pumpkin Cheesecake bars. These bars use Bisquick in them and it is the ready they are considered Impossibly Easy! I use my own homemade Baking Mix – you can find the recipe for it here on the blog. I really like these easy types of recipes. When my daughter was younger, a couple of recipes that found their way to our dinner table often were Impossibly Cheeseburger Pie and Cheese Biscuits. Anyway, back to the Pumpkin Cheesecake bars.
Welcome to the October version of Fill The Cookie Jar! I am always so excited to share a “Themed” cookie recipe with you and to see what all of my other baking friends share. Since it is October, we are sharing Halloween cookies. We have added a little something new to the group – the bakers can now also share cookie bars! I am excited about this because I love them!
Impossibly Easy Pumpkin Cheesecake Bars
- 1 can pumpkin 15 oz, not pumpkin pie mix
- 1 package cream cheese 8 oz, cut into 16 pieces, softened
- 1/4 teaspoon vanilla
- 3 eggs
- 3/4 cup sugar
- 1/2 cup homemade biscuit mix
- 1 1/2 teaspoons pumpkin pie spice
- For crust
- 1 sleeve graham crackers
- 3 Tablespoons butter
Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.
In blender, place all ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes.)
Place your graham crackers in a large sealable plastic bag and crush them, using a rolling pin. Place the butter in a large mixing bowl and melt it in the microwave. Add the graham cracker crumbs and stir till well combined.
Lay the crumb mixture on the bottom of the baking dish and press down.
Pour the pumpkin mixture on top of the graham cracker crust and smooth out.
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool completely, about 1 hour. Refrigerate at least 3 hours until chilled.
You can add various toppings to this - try whipped cream, caramel topping or a praline nut topping!