Pumpkin Cheesecake Bars
Ingredients
The crust
-
1 1/3
cups
finely crushed graham crackers
-
2
Tbsp
packed light brown sugar
-
¼
tsp
ground cinnamon
-
6
Tbsp
unsalted butter, melted
The filling
-
½
cup
packed light-brown sugar
-
6
Tbsp
granulated sugar
-
3
Tbsp
all-purpose flour
-
1
tsp
ground cinnamon
-
½
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
⅛
tsp
ground allspice or cloves
-
2
pkg
cream cheese, softened
-
3
large
eggs
-
¼
cup
sour cream
-
1
tsp
vanilla extract
-
1 1/3
cups
pumpkin puree
The topping
-
6
Tbsp
granulated sugar
-
to taste
Whipped cream, pecans, mint leaves and cinnamon/nutmeg blend (for garnish)
Instructions
- Prepare the crust by preheating the oven to 350°F and lining a baking sheet with parchment paper.
- Mix the crushed graham crackers, brown sugar, and cinnamon in a bowl, then add melted butter and press into the baking dish.
- Bake the crust for 10 minutes and let it cool.
- For the filling, mix the sugars, flour, and spices in a bowl, then blend in the cream cheese until smooth.
- Add the eggs one at a time, then mix in the sour cream and vanilla.
- Remove excess moisture from the pumpkin puree, then mix it into the filling.
- Pour the filling over the cooled crust and bake for 40-45 minutes until set but slightly jiggly in the center.
- Cool on a wire rack for 30 minutes, then refrigerate for at least 4 hours.
- For the topping, sprinkle sugar over the bars and use a culinary torch to melt it until caramelized.
- Chill again for 30-60 minutes before serving, and garnish with whipped cream, pecans, and spices.
Nutrition Facts (estimated)
Servings
12
Calories
371
Total fat
22g
Total carbohydrates
40g
Total protein
5g
Sodium
224mg
Cholesterol
100mg
You might also like