Pumpkin Cheesecake Bars
Ingredients
For the Crust
- 2 cups gingersnap or graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Layers
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 ea large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pumpkin Layers
- 1 can Farmer's Market Organic Pumpkin Puree
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 2 Tbsp all-purpose flour
Optional Garnishes
- warm salted caramel sauce for drizzling
- whipped cream
- crushed gingersnaps
Instructions
For the Crust
Preheat the oven to 325°F
Line a 9x9-inch baking pan with parchment paper,leaving overhang on sides.
Mix cookie crumbs, sugar, cinnamon, and meltedbutter until evenly moistened.
Press firmly into the bottom of the pan. Bakefor 8 minutes. Let cool slightly.
For the Cheesecake Base
Beat cream cheese and sugar until smooth andcreamy.
Add eggs one at a time, mixing after each.
Mix in vanilla and sour cream until silky.
For the Pumpkin Mixture
In a separate bowl, whisk pumpkin puree, brown sugar, spices, and flour until smooth.
Stir in 1 cup of the cheesecake batter tolighten it.
Assemble & Bake
Pour half the plain cheesecake batter over thecrust.
Spoon the pumpkin mixture on top.
Add the remaining cheesecake batter.
Use a knife to swirl for a marbled effect.
Bake 50-60 minutes, until edges are set and the center jiggles slightly. Cool to room temp, then chill at least 4 hours or overnight.
Serve
Slice into bars using a sharp knife (wipe between cuts).
Drizzle with salted caramel and top with whipped cream + crushed gingersnaps.