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Pumpkin Cheesecake Bars
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Recipe - Frankston #713
2021_Sept_Oct_CC_Pumpkin_Cheesecake_wMessy_Fork_HR_600x360.jpg
Pumpkin Cheesecake Bars
00
Cook Time135 Minutes
svg/info/recipe-calories Created with Sketch. Calories24
Ingredients
45 gingersnap cookies, finely ground (about 2 1/2 cups)
3/4 cup brown sugar, divided
6 Tbs butter, melted
4 (8 oz) pkgs cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 Tbs flour
1 cup pumpkin puree
2 Tbs pumpkin pie spice, plus more for serving
1 Tbs vanilla extract
4 eggs, room temperature
1/4 tsp saltwhipped cream, for serving
Directions
  1. Preheat oven to 325° F. Line a 9 x 13 baking pan with Simply Done® Parchment Paper. Allow the paper to hang over all sides of pan. Combine the cookies, 1/4 cup brown sugar and butter until it resembles a wet, sandy mixture. Pour into prepared pan. Press into an even layer across the pan. Bake for 10 minutes. Let cool completely.
  2. Make the filling with an electric mixer by beating together the cream cheese, granulated sugar and remaining brown sugar. Mix until smooth and well-incorporated. While beating on low, add sour cream, flour, pumpkin puree, pumpkin pie spice and vanilla. Once combined, begin adding the eggs one at a time, letting each egg fully incorporate. Beat in the salt. 
  3. Pour the filling over the crust. Smooth with a spatula into an even layer. Bake for 40 to 50 minutes until the center of filling doesn’t shake when tapping the sides of the pan. Turn off the oven, and open the door a few inches. Leave in the oven for 30 minutes. Remove from oven, and let cool for 30 minutes at room temperature. Refrigerate for at least 2 hours before serving. Before cutting, lift the cheesecake by the parchment edges from the pan. Cut into bars. Serve with whipped cream and a dusting of pumpkin pie spice.
Nutritional Information

Calories: 350, Fat: 22 g (12 g Saturated Fat), Cholesterol: 85 mg, Sodium: 260 mg, Carbohydrates: 35 g, Fiber: 1 g, Protein: 5 g.

0 minutes
Prep Time
135 minutes
Cook Time
0
Servings
svg/info/recipe-calories Created with Sketch.
24
Calories

Shop Ingredients

Makes 0 servings
45 gingersnap cookies, finely ground (about 2 1/2 cups)
Not Available
3/4 cup brown sugar, divided
an image
Brookshire's Sugar, Dark Brown - 2 Pound
$2.19$1.10/lb
6 Tbs butter, melted
an image
Brookshire's Salted Butter, 4 Quarters - 4 Each
$4.79$1.20 each
4 (8 oz) pkgs cream cheese, room temperature
an image
Brookshire's Original Cream Cheese - 8 Ounce
$2.19 was $2.39$0.27/oz
1 cup granulated sugar
Not Available
1 cup sour cream
an image
Brookshire's Sour Cream, Original - 16 Ounce
$1.99 was $2.69$0.12/oz
3 Tbs flour
an image
Brookshire's All-Purpose Flour - 5 Pound
$2.69$0.54/lb
1 cup pumpkin puree
Not Available
2 Tbs pumpkin pie spice, plus more for serving
Not Available
1 Tbs vanilla extract
Not Available
4 eggs, room temperature
Not Available
1/4 tsp saltwhipped cream, for serving
Not Available

Nutritional Information

Calories: 350, Fat: 22 g (12 g Saturated Fat), Cholesterol: 85 mg, Sodium: 260 mg, Carbohydrates: 35 g, Fiber: 1 g, Protein: 5 g.

Directions

  1. Preheat oven to 325° F. Line a 9 x 13 baking pan with Simply Done® Parchment Paper. Allow the paper to hang over all sides of pan. Combine the cookies, 1/4 cup brown sugar and butter until it resembles a wet, sandy mixture. Pour into prepared pan. Press into an even layer across the pan. Bake for 10 minutes. Let cool completely.
  2. Make the filling with an electric mixer by beating together the cream cheese, granulated sugar and remaining brown sugar. Mix until smooth and well-incorporated. While beating on low, add sour cream, flour, pumpkin puree, pumpkin pie spice and vanilla. Once combined, begin adding the eggs one at a time, letting each egg fully incorporate. Beat in the salt. 
  3. Pour the filling over the crust. Smooth with a spatula into an even layer. Bake for 40 to 50 minutes until the center of filling doesn’t shake when tapping the sides of the pan. Turn off the oven, and open the door a few inches. Leave in the oven for 30 minutes. Remove from oven, and let cool for 30 minutes at room temperature. Refrigerate for at least 2 hours before serving. Before cutting, lift the cheesecake by the parchment edges from the pan. Cut into bars. Serve with whipped cream and a dusting of pumpkin pie spice.