Pumpkin Cheesecake Bars:
Yields: 8-10 servings Prep Time: 10 minutes Baking time : 50 minutes Cool Down time: 1-2 hours Refrigerate: Minimum 2-3 hours; recommend the day before ( 12-24 hours)
1 3/4 cups graham cracker crumbs ¼ cup melted butter
4 (8 oz) packages of cream cheese, softened 1 ½ cups granulated sugar 4 eggs 1 cup (8 oz) canned pumpkin 2 teaspoons pumpkin pie spice
Heat the oven to 300°F. Line a 9×13 baking pan with parchment paper. Make graham cracker crumbs by placing full graham crackers into a Ziploc bag and crushing with a rolling pin. Combine graham cracker crumbs with melted butter. It won’t be saturated. With your fingers or a spoon, press the crumbs into the bottom of the pan— don’t worry, it will be thin, just make sure there are no holes. Using a mixer, add cream cheese and sugar and mix until it’s fluffy. Add the eggs one at a time. Spread half of the mixture over the crust. Add the pumpkin and pumpkin pie spice to the remaining filling and stir it together with a whisk. Add the mixture to the pan and spread it evenly. Bake the cheesecake bars for 50 minutes. Take them out and let them cool for 1 hour, then place them in the refrigerator for 2-3 hours. Cut the bars and top them with whipped cream and a sprinkle of pumpkin pie spice.
Photos by Marta Villalba Photography