Pumpkin Cheesecake Bars
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Pumpkin Cheesecake Bars
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The cheesecake is best if refrigerated 12-24 hours before serving.Yield: 1 (8x8) pan
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Ingredients
For the Crust
- 2 c sugar cookie crumbs or graham cracker crumbs
- 4 Tbsp butter melted, salted
- ½ tsp cinnamon
- ¼ tsp cloves
For the Filling
- 16 oz cream cheese room temperature
- ½ c brown sugar
- 2 egg
- ¼ tsp lemon juice
- 1 tsp vanilla extract pure
- 1 Tbsp all-purpose flour unbleached
- 1 ½ tsp cinnamon
- ¼ nutmeg
- ½ tsp ginger
- ¼ tsp salt
- ¼ tsp cloves ground
- 1 c pumpkin not pumpkin pie filling, puree
For the Topping
- caramel (optional)
Instructions
For the Crust
- Preheat your oven to 375F.
- In a medium bowl mix crust ingredients, stirring until moistened. Press into an 8x8 pan.
- Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool slightly.
For the Filling
- While the crust is baking, make the filling. In a large bowl beat the filling ingredients with an electric mixer until combined and smooth.
- Pour the filling mixture over the slightly cooled crust.
- Bake the cheesecake at 375F for 40 minutes, until the center is set and does not jiggle.
- Let the cheesecake cool completely in the pan on a wire rack before covering and refrigerating for 12-24 hours.
- If topping with caramel, do so just before serving.
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