Tuesday, October 21, 2014

Pumpkin Cheesecake Bars

Normally I would have pumpkin pie for dessert on Thanksgiving but this year I decided to try something new. These Pumpkin Cheesecake Bars are CRAZY good. I think they are the best Thanksgiving dessert I have ever had!

They are really easy to make and they turned out perfectly!

What you need,

For the crust,
1¼ cup chocolate cookie crumbs
¼ cup butter, melted

For the filling,
2 oz. packages of cream cheese at room temperature
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs, room temperature
1 tsp. vanilla extract
¼ teaspoon salt
3 tbsp. all-purpose flour

Hot water

Preheat oven to 350-degrees F. Line 8x8-inch baking pan with baking parchment, allow for overhang on all 4 sides. Lightly coat with cooking spray.

For the crust, stir the melted butter into the cookie crumbs until well coated. Press mixture evenly into prepared baking pan. Bake 10 minutes. Set aside and allow the crust to cool about 10 minutes.

Meanwhile make the filling. Using an electric mixture on medium speed, beat together cream cheese and sugar until smooth. Mix in pumpkin puree, then eggs one at a time, and beat together until smooth. Add vanilla, pumpkin pie spice, salt, and flour, beat until just combined.

Pour the batter evenly over prepared crust. Place pan on large rimmed baking sheet, and place in oven on center rack. Pour hot water into baking sheet until almost full.
Bake at 350-degrees F for about 40-45 minutes, until set around edges, but still slightly jiggly in middle.

Remove the cheesecake from the baking pan and let it cool completely on rack. Once cool, cover and chill until firm, at least 3 hours, or overnight.
Use the parchment overhang to lift the cheesecake out of pan and cut into squares.

I highly recommend these bars! They don’t need to just be for a big fancy dinner, I think any old day would be the perfect day for these amazingly tasty bars!



Recipe slightly adapted from She Wears Many Hats

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