Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- 10 graham crackers, crushed
- 6 tablespoons butter
- 32 oz (905 g) cream cheese, at room temperature
- 4 eggs
- 1 teaspoon vanilla
- 1 ½ cups (300 g) sugar
- 15 oz (425 g) pumpkin puree, 1 can
CRUMBLE TOPPING
- ½ cup (115 g) butter
- 1 cup (125 g) flour
- ½ cup (110 g) brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 325˚F (160˚C).
- In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
- Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
- In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
- With the remaining half of batter, add in pumpkin puree and stir until incorporated.
- Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
- Top cheesecake with crumble topping and bake for an additional 25 minutes.
- Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
- Enjoy!
Watch the recipe video here:
These pumpkin cheesecake bars have the most beautiful layers ?!FULL RECIPE: https://tasty.co/recipe/pumpkin-cheesecake-bars
Posted by Tasty on Monday, March 12, 2018
