PUMPKIN CHEESECAKE BARS #pumpkin #bars

So natural to make and with the perfect measure of pumpkin enhance, these pumpkin cheesecake bars taste precisely like a cheesecake that ran into a pumpkin pie – the best of the two universes!

We're directly amidst the pumpkin season. In spite of the fact that my first pumpkin pastry was made in the warmth of June pursued by a long break for the remainder of summer, presently I have jars of pumpkin puree everywhere throughout the kitchen. On the counter, in the storeroom and a can opened in the cooler. I have many formulas I should attempt this fall and I'm not going to take the peppermint train until I check all the pumpkin formulas off my rundown.

In the wake of making chocolate pumpkin bars highlighting a layer of pumpkin cheesecake, this time I'm consolidating both into one overly basic pastry – pumpkin cheesecake bars!

The outside is my go-to 2 fixings hull – graham saltine scraps and softened margarine. Consolidate, push on the base of a 13X9″ heating dish and put aside. No compelling reason to pre heat the outside layer before pouring in the filling.

Also try our recipe : Lemon Blueberry Cupcakes #cakes #cupcakes

Ingredients :

Crust

1 1/2 cups graham crackers crumbs
1/4 cup melted butter

Filling

4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice

Garnish

whipped cream
pumpkin pie spice

Instructions :

Heat oven to 300°F.
Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
In a medium size bowl, combine the graham cracker crumbs with the melted butter.
With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and a dust of pumpkin pie spice.

Source : bit.ly/2VmQ5cr