Recipes - Pumpkin Cheesecake Bars

Rachel Johnson, www.stupidgoodrachel.com

PUMPKIN CHEESECAKE BARS

A gingersnap crust helps bring all the flavors of the season together in one pan.

MAKES: 12 BARS

TOTAL TIME: 1 HOUR ACTIVE, 4 HOURS CHILL

Crust:

Cooking spray

10 ounces gingersnap cookies, crushed

1/2 cup unsalted butter, melted

1/4 cup brown sugar

1/2 teaspoon kosher salt

Filling:

16 ounces (2 blocks) cream cheese, softened and at room temperature

1/2 cup sour cream, at room temperature

1/2 cup sugar

1/2 cup pumpkin puree

1/2 teaspoon vanilla

1/2 teaspoon kosher salt

2 teaspoons pumpkin-pie spice

2 large eggs

Whipped cream (for serving)

1. Preheat oven to 350°F. Line a 9- x 9-inch baking pan with parchment paper; coat with cooking spray.

2. Combine crushed cookies, butter, sugar and salt; use a flat-bottomed cup to press crust into pan. Bake 10 minutes. Allow crust to cool completely; reduce oven temperature to 300°F.

3. Add cream cheese to a medium bowl or bowl of a stand mixer; beat on medium speed until smooth. Add remaining filling ingredients; beat on medium-low until combined.

4. Pour mixture over crust; bake 25 to 35 minutes or until center is set. Transfer to a cooling rack; allow to cool completely. Refrigerate until chilled (at least 4 hours).

5. Cut into squares, wiping knife clean in between cuts. Top with whipped cream and extra gingersnap cookies, if desired.

[PF_1220]

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