PUMPKIN CHEESECAKE BARS
Pumpkin Cheesecake Bars - Serves
Happy Happy Friday!
How is everyone doing? It’s been a longgggg week and I’ve been stress baking to make myself feel better! Sometimes all you need is a sweet treat to totally change your mood around. These Pumpkin Cheesecake Bars will do that for you. Think of a classic Cheesecake recipe infused with pumpkin and Fall spices with a gingersnap/graham cracker crust.
Pro tip: Make these for Thanksgiving dessert, they are the perfect dinner to share with the family! It’s super easy to just double the recipe too if needed.
Ingredients:
3/4 cup graham crackers crumbs
1/2 cup gingersnap cookie crumbs
1/2 cup butter, divided
6 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoon vanilla
1-15oz can pumpkin purée
1 tablespoon sour cream
3/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
1/2 cup oats
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
3 tablespoons flour
Preparation:
Preheat oven to 325°F.
Line a 8×8 inch baking pan with foil; set aside.
In a medium bowl, combine graham cracker crumbs, gingersnap cookie crumbs and 1/4 melted butter; mix well. Press crumb mixture into bottom of prepared pan. Bake for 10 minutes.
Meanwhile, prepare filling. Using a handheld of stand mixer with a paddle attachment, beat cream cheese and sugar on high speed until smooth. With mixer on low, add eggs one at a time, making sure to beat well after each addition. Add vanilla, pumpkin sour cream, cinnamon and pumpkin pie spice. Continue beating until ingredients are well combined and mixture is creamy. Pour into crust; set aside.
Meanwhile, prepare streusel. In a medium bowl, combine oats, brown sugar, cinnamon, and flour together; mix well/ Cut in remaining 1/4 chilled butter with two forks or your hands until mixture is crumbly. Sprinkle streusel evenly over filling. Bake for about 55-60 minutes (cover the bars loosely with foil halfway through baking). The center of the bars are done with center is set and edges are golden brown.
Cool at room temperature then transfer to refrigerator for additional hour. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for atlas 5 hours or overnight. Cut into bars and serve immediately!
