Pumpkin Cheesecake Bars

Lynnda Cloutier

By
@eatygourmet

Velvety smooth and spicy with a delicious chocolate crust. source unknown


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Serves:

15

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

3 cups chocolate graham cracker crrumbs
1 cup sugar
1/4 tsp. salt
1 cup butter, melted
3 pkg. cream cheese, softened, 8 oz. each
1 cup powdered sugar
3/4 cup firmly packed light brown sugar
4 large eggs
1 1/2 cups pumpkin puree
2 tsp. vanilla extract
1/4 cup flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg

Directions Step-By-Step

1
Preheat oven to 350. In medium bowl, mix crumbs, sugar, and salt. Add melted butter, stirring to mix. Press into bottom of a 13 x 9 inch baking pan. Bake for 15 minutes or til lightly browned around edges. Remove from oven and let cool completely on wire rack.
2
Meanwhile, in large bowl, beat cream cheese at medium high speed with mixer til creamy, about 3 minutes. Add powdered sugar, beating til smooth, about 3 minutes. Add brown sugar, beating to mix. Add eggs one at a time. beating well after each addition.
3
In small bowl, whisk together flour, ginger, cinnamon, salt and nutmeg. Gradually add flour mixture to pumpkin mixture, beating til just mixed. Pour mixture onto prepared crust.
4
Reduce oven temperature to 300. Bake for 45 minutes or til set. Turn oven off. Let cheesecake stand in oven, with door closed for 2 hours. Remove from oven and let cool completely on wire rack. Cover and refrigerate for 8 hours or overnight. Cut into bars and store covered in refrigerator for up to 5 days.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American