So easy to make and with the right amount of pumpkin flavor, these pumpkin cheesecake bars taste exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds!
We’re right in the middle of the pumpkin season. Although my first pumpkin dessert was made in the heat of June followed by a long break for the rest of summer, now I have cans of pumpkin puree all over the kitchen. On the counter, in the pantry and a can opened in the fridge. I have quite a few recipes I must try this fall and I’m not going to take the peppermint train until I cross all the pumpkin recipes off my list.
First, pumpkin cheesecake bars!
After making chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one super simple dessert – pumpkin cheesecake bars!
The crust is my go-to 2 ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9″ baking pan and set aside. No need to pre bake the crust before pouring in the filling.
The filling starts with the classic cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll need pumpkin puree and pumpkin pie spices.
Remember, to ensure the cheesecake filling is smooth and silky, it is very important to have both eggs and cream cheese at room temperature. You also have to keep in mind a light beating is all it’s needed. If you over-mix the cheesecake filling you’ll most likely end up with cracks.
To make the two layers, once you have the cheesecake filling, pour half of it into the prepared pan over the crust and stir the pumpkin puree into the other half. Carefully spoon the pumpkin mixture over the plan cheesecake and bake in preheated oven for about 50 minutes until just set. Easy-peasy!
The hardest part about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hours in the fridge.
Finish the bars with a dollop of whipped cream and a sprinkle of pumpkin pie spices. Alternately, you can drizzle some caramel sauce over them and sprinkle some chopped nuts. Or both caramel sauce and whipped cream.
Or, if you don’t have the patience, just leave them plain. No matter what you decide, these pumpkin cheesecake bars are a must make this fall!
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Sending love your way,
Roxana
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Original article and pictures take http://roxanashomebaking.com/pumpkin-cheesecake-bars-recipe/ site
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