Friday, 3 November 2017

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice

  • Heat oven to 300°F.
  • Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  • In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  • With your fingers press the crust on the bottom of the prepared pan. 
  • Set aside while making the filling.
  • In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
  • With the paddle attachment on, beat on low speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended.
  • Spoon half of the mixture over the crust and spread evenly.
  • To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  • With a wire whisk stir until smooth. 
  • Carefully, spoon over mixture in pan.
  • Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
  • Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  • Refrigerate for at least 3 hours before cutting into bars.
  • Top each bar with whipped cream and a dust of pumpkin pie spice.

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