Recipes - Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
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]
(c) Copyright 2020 DTN, LLC. All rights reserved.