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Pumpkin Cheesecake Bars

Course Dessert
Servings 16 bars
Author Gina Gibson

Ingredients

For the crust

  • 2 cups gingersnap cookie crumbs (or graham crackers for milder flavor)
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted

For the cheesecake layer

  • 16 oz cream cheese, sifted
  • 3/4 cup granulated sugar
  • 2 ea large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

For the pumpkin layer

  • 1 cup Farmer's Market Foods Organic Pumpkin Puree
  • 1/3 cup brown sugar 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves 2 tbsp all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 tbsp all-purpose flour

Optional finishing touch

  • warm salted caramel sauce for drizzling
  • whipped creamn
  • crushed gingersnaps for garnish

Instructions

  • Preheat the oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang on sides.
  • Make the crust. Mix cookie crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes. Let cool slightly.
  • Make the cheesecake base. Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each. Mix in vanilla and sour cream until silky.
  • Make 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 to lighten it.
  • Assemble & swirl. Pour half the plain cheesecake batter over the crust. 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 center jiggles slightly. Cool to room temp, then chill at least 4 hours or overnight.
  • Slice into bars using a sharp knife (wipe between cuts). Drizzle with salted caramel and top with whipped cream + crushed gingersnaps.