Pumpkin Cheesecake Bars
The cheesecake is best if refrigerated 12-24 hours before serving.
Yield: 1 (8x8) pan
Yield: 1 (8x8) pan
Servings: 16 people
Ingredients
For the Crust
- 2 c sugar cookie or graham cracker crumbs
- 4 tablespoon salted butter, melted
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
For the Filling
- 16 oz cream cheese, room temperature
- ½ c brown sugar
- 2 eggs
- ¼ teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon unbleached all-purpose flour
- 1 ½ teaspoon cinnamon
- ¼ nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 1 c pumpkin puree (not pumpkin pie filling)
For the Topping
- Caramel (optional)
Instructions
For the Crust
- Preheat your oven to 375F.
- In a medium bowl mix crust ingredients, stirring until moistened. Press into an 8x8 pan.
- Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool slightly.
For the Filling
- While the crust is baking, make the filling. In a large bowl beat the filling ingredients with an electric mixer until combined and smooth.
- Pour the filling mixture over the slightly cooled crust.
- Bake the cheesecake at 375F for 40 minutes, until the center is set and does not jiggle.
- Let the cheesecake cool completely in the pan on a wire rack before covering and refrigerating for 12-24 hours.
- If topping with caramel, do so just before serving.