Maple Pumpkin Cheesecake Bars
User Reviews
5
Maple Pumpkin Cheesecake Bars
Description
The Maple Pumpkin Cheesecake Bars start with a crust made from finely processed gingersnap cookies mixed with sugar and melted butter, pressed into a 9x13-inch pan and baked briefly to form a firm base. The filling combines room temperature cream cheese whipped with brown sugar until smooth, then pumpkin puree is mixed in for moistness and flavor. Eggs, evaporated milk, maple syrup, and vanilla add richness and sweetness, while cinnamon, ginger, cloves, and salt introduce a classic pumpkin pie spice profile.
Baked together, the dessert develops a creamy yet firm texture that holds together when cut into bars. The gingersnap crust contributes a slightly crunchy, spiced complement to the smooth filling. These bars work well sliced for sharing at seasonal parties or dessert tables.
According to notes, nutritional values are provided per bar, which can help with portion planning. The bars can be stored and served chilled for best texture and flavor maintenance.
Ingredients
For the Crust:
- 42 gingersnap cookies about 9 ounces
- 2 tablespoons granulated sugar
- 5 tablespoons butter melted, unsalted
For the Filling:
- 8 ounces cream cheese at room temperature
- 1 cup light brown sugar
- 15 ounces pumpkin puree canned (about 2 cups
- 2 egg
- 12 ounces evaporated milk canned
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- Pinch cloves ground
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.
- Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.
- Making the Filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.
- Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.
- Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 140mg | 6% |
| Potassium | 155mg | 3% |
| Sugar | 15g | 30% |
| Vitamin A | 3010IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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