Tuesday, December 2, 2014

Pumpkin Cheesecake Bars

Hi! Hope you guys all had a wonderful thanksgiving with all your loved ones and lots of yummy food! My thanksgiving was very simple, other than two close friends, we didn't have anyone over this year since the original plan was for my mom and sister to go spend thanksgiving at my dads. Everyone ended up staying though! My sister and I did all the cooking this year and everything came out great. We had turkey, garlic-parmesan mashed potatoes, bacon corn bread stuffing, broccoli casserole, rolls and ham. For dessert I baked these bars the night before.

These pumpkin cheesecake bars were seriously too easy to make. I love love love a recipe that is effortless but amazing. They do take a bit too bake and you have to cool for at least 3 hours but if you make them a night or two in advance you are good to go!

I know that pumpkin season is over and now it's peppermint everything but if you're like me and love incorporating pumpkin in your baking then you might want to try this recipe out. Or you can pin this and make for next thanksgiving, I can assure this will be a hit at your gathering. 

Pumpkin Cheesecake Bars

makes 12 large squares or 24 small squares
recipe slightly adapted from roxanashomebaking

1 1/2 cups graham cracker crumbs 
1/4 melted butter

4 packages (8 oz.) cream cheese, softened 
1 1/2 cups granulated sugar
4 eggs
1 cup pumpkin puree
2 teaspoons cinnamon 

Heat oven to 300 degrees.
Line a 13x9" baking dish with parchment paper or foil, leaving about an inch hanging on the sides.

Pour the crumbs and butter right in your prepared baking dish and mix it all very well. Press mixture into the bottom of the pan as packed and even as you can. Set aside.

In a mixing bowl, beat the cream cheese and sugar on low speed until light and fluffy. Beat in eggs, one at a time just until incorporated. Spoon half of the mixture on top of crust and spread evenly.

Add pumpkin puree and cinnamon to remaining cream cheese mixture, whisk until smooth and spoon over plain cream cheese mixture in pan as evenly as possible.

Bake for 50 minutes until set. Turn off the oven and let the oven door open with the cheesecake still inside. This way allowing it to cool down inside the oven for an hour. Cover with plastic wrap and refrigerate for at least 3 hours. Cut bars into desired size. Garnish with whipped cream and cinnamon!


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