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 or graham cracker crumbs
- 4 Tbsp salted butter, melted
- ½ tsp cinnamon
- ¼ tsp cloves
For the Filling
- 16 oz cream cheese, room temperature
- ½ c brown sugar
- 2 eggs
- ¼ tsp lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp unbleached all-purpose flour
- 1 ½ tsp cinnamon
- ¼ nutmeg
- ½ tsp ginger
- ¼ tsp salt
- ¼ tsp ground cloves
- 1 c pumpkin puree (not pumpkin pie filling)
For the Topping
- caramel (optional)
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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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