What You’ll Need
- Refrigerated sugar cookie dough. Press one 16.5-ounce roll into the bottom of the pan to form the crust.
- Cream cheese. Soften two 8-ounce blocks so they beat smoothly before you add the pumpkin.
- Pumpkin puree. Use one 15-ounce can of plain, unsweetened pumpkin puree.
- Sweetened condensed milk. One 14-ounce can sweetens the filling and gives it a creamy texture.
How to Get a Smooth Pumpkin Filling
Beat the softened cream cheese on its own first. Once it’s smooth, add the pumpkin puree and sweetened condensed milk. Scrape the sides and bottom of the bowl as you mix so no streaks of cream cheese remain.
When to Slice the Bars
Bake until the center is just set and no longer looks liquid. Let the bars cool in the pan, then refrigerate them for at least 2 hours before cutting. For clean edges, wipe the knife between cuts.
4-Ingredient Pumpkin Cheesecake Bars Recipe Card
Creamy pumpkin cheesecake bars baked on a sugar cookie crust and served chilled.
- Prep time — About 10 minutes once the cream cheese is softened
- Bake time — 35 to 40 minutes
- Chill time — At least 2 hours after cooling
- Yield — 16 bars
Ingredients
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 2 blocks (8 ounces each) cream cheese, softened
- 1 can (15 ounces) pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish or line it with parchment paper.
- Press the sugar cookie dough into a thin, even layer across the bottom of the dish, working it into the corners.
- Beat the softened cream cheese in a large bowl until smooth. Add the pumpkin puree and sweetened condensed milk, then mix until evenly combined.
- Pour the pumpkin filling over the cookie dough and spread it evenly with a spatula.
- Bake for 35 to 40 minutes, until the center is just set and no longer looks liquid.
- Cool completely in the dish, then refrigerate for at least 2 hours. Slice into 16 bars and serve chilled.