Pumpkin Pie Cream Cheese Bars

All hail glorious pumpkin desserts!

This one is a dandy.  Put my Pumpkin Pie Cream Cheese Bars on your radar now.

Do you ever have panic moments?

Where your heart literally skips a beat?

Maybe when you shut the door behind you and you realize you left your keys inside.  Or when your child runs out into the street.  Sound familiar?  I had one of those moments the other day at the grocery store.

I was at ALDI and the cashier had about half of my items scanned {I had a huge cart full} when I happened to glance up at the total so far and it said $329.

WHAT!?!

My heart skipped a beat.  I quickly thought to myself, what the heck?  She's not even halfway done, how is the total that high?

I loudly calmly asked her, "um...how is my total that high already?  Because if that's right you need to stop scanning right now."

She also thought something was up.  So she stopped {all this time a line is backing up...}, checked the register tape and started laughing.  What?  I thought.  

I DO NOT FIND THIS FUNNY.

"I scanned your bottle of $5.99 pure maple syrup 29 times.  I'm guessing you don't need 29 bottles."

You're right, just one bottle please!

That little mistake added $173 dollars to my bill.

This little mistake had me thinking, how many times am I not paying attention at the check out line {probably every single time} and I get overcharged?  I was alone that day {for once} grocery shopping without any kids, so therefore I do believe that is why I noticed.

I didn't have any distractions or kids whining or kids crying or kids asking me for fruit snacks 468 times.

In the end, all worked out and I got home in time to bake up these delicious Pumpkin Pie Cream Cheese Bars.  Words can't quite explain how good these are.  I had wanted to whip up another pumpkin something {since it's October, since I can't stop} and these are what I settled on.

We ADORE pumpkin pie in our house.  Every single one of us {I raised them right}.  But I wanted something a bit different.  Something that served more than eight.  A bar version of pie with a twist that had everyone talking.

I enjoyed my first piece {guys, I have to test this stuff!} here with a cup of hot tea.  That day at the store I had been nursing a 3 day old sore throat {again, blaming the kids who bring home those germs} and had already overdosed on Vitamin C tablets, so really by the time I got home and got this baked I just wanted to dig a fork in it.

I did.

It was worth the 29 bottle fiasco and the sore throat.

Per usual, I stuck it in the fridge, my half piece eaten and waited to share when everyone was home later that night.

Y'all, the hoots and hip hip hoorays that came when I pulled this pan out of the fridge after dinner could probably be heard in the next town over.  Excitement over dessert is REAL in this house.

The crust is incredibly easy - just two ingredients!  And honestly, of the people who tried some samples, that is the first thing they commented on.  THE CRUST.

I kept the pumpkin filling traditional - just like you'd find it in a pie, but of course took it up a notch with a cream cheese {cheesecake really} dollup here and there.  Then I proceeded to swirl it all around with a knife to make the darm thing. pretty.

Isn't it pretty?

You will be the HIT of Thanksgiving if you show up with this dessert.  I love that it serves 20 versus a traditional pumpkin pie which only serves 8.  You can feed so many more people!

Give me a shout out when you make this dandy, k?

Tag me on social media {@sweetsavoryeats} and I'll help share your love.  Now.  Promptly hit PRINT below and stick this one on the fridge for November 22.

Thanksgiving is just under a month away and you need to be prepared for dessert!

Yield: 20Author: Ally

Pumpkin Pie Cream Cheese Bars

A fun way to jazz up your pumpkin pie routine this Fall! A delicate, sweet crust, topped with a traditional pumpkin pie filling and dotted with bits of cheesecake.

prep time: 15 minscook time: 50 minstotal time: 65 mins

ingredients

Crust

• 1 pkg yellow cake mix (regular size)
• 1 stick cold butter, cubed

Pumpkin Pie Filling

• 15 oz can pumpkin puree
• 2 eggs
• 12 oz can evaporated milk (leave out 2 oz)
• 3/4 cup sugar
• 2 t pumpkin pie spice

Cheesecake Filling

• 8 oz pkg cream cheese, softened
• 2 eggs
• 1 T vanilla extract
• 1/2 cup sugar
• remaining 2 oz evaporated milk

instructions

1. Preheat the oven to 350 degrees.  Lightly grease a 9x13 baking dish.
2. Combine the cake mix with the cubed butter, cutting in with a pastry blender or fork until crumbly.  Press this mixture into the bottom of the pan.
3. In a stand mixer combine the pumpkin pie filling ingredients until incorporated.  Pour over the cake mix crust.
4. In the same stand mixer (after cleaned out) combine the cheesecake filling ingredients.  First whipping the cream cheese until smooth, then adding the remaining ingredients.
5. Place heaping spoonfuls of the cheesecake filling onto the pumpkin layer.  Cut through this cream cheese mixture with a knife to swirl into the pumpkin mixture.
6. Bake for 45-50 minutes or until set in the middle and lightly browned around the edges.  Allow to cool completely.  Then chill for at least 1-2 hours before cutting into bars.  Keep refridgerated.

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