Pumpkin cheesecake bars
So simple to make and with the correct volume of pumpkin taste, these pumpkin cheesecake bars taste precisely like a cheesecake that crossed paths with a pumpkin pie – the greatest of the two 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 extended break for the rest of summertime, now I have cans of pumpkin puree all in excess of the kitchen. On the counter, in the pantry and a can opened in the fridge. I have very a couple of recipes I must consider this fall and I’m not going to take the peppermint train right up until I cross all the pumpkin recipes off my list.
Very first, pumpkin cheesecake bars!
Right after producing chocolate pumpkin bars featuring a layer of pumpkin cheesecake, this time I’m combining both into one particular super simple dessert – pumpkin cheesecake bars!
These pumpkin cheesecake bars could not be less complicated to make.
The crust is my go-to two ingredients crust – graham cracker crumbs and melted butter. Combine, press on the bottom of a 13X9 baking pan and set aside. No require to pre bake the crust before pouring in the filling.
The filling starts with the traditional cheesecake ingredients – cream cheese, sugar and eggs. To that, for the pumpkin layer you’ll want pumpkin puree and pumpkin pie spices.
Remember, to make sure the cheesecake filling is smooth and silky, it is very important to have each eggs and cream cheese at area temperature. You also have to maintain in mind a light beating is all it’s necessary. If you over-combine the cheesecake filling you’ll most likely finish up with cracks.
To make the two layers, after 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. Very carefully spoon the pumpkin mixture above the prepare cheesecake and bake in preheated oven for about 50 minutes until just set. Simple-peasy!
The hardest portion about these pumpkin cheesecake bars is waiting for them to cool down. About 1 hour in the warm oven and at least 3 hrs 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 each caramel sauce and whipped cream.
Or, if you don’t have the persistence, just depart them plain. No matter what you determine, these pumpkin cheesecake bars are a should make this fall!
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