Pumpkin Cheesecake Bars

PUMPKIN CHEESECAKE BARS😍

Probably the best thing you’ll eat all Thanksgiving, these pumpkin cheesecake bars are ULTRA creamy and worth the extra trip to the store. You gotta make these ASAP!

Super easy to make but look fancy, these are a great way to impress guests this Thanksgiving. They can also easily be made ahead 2-3 days in advance and kept in the fridge!

Serves 8-10.

Ingredients:

For the Gingersnap Crust;

• 14oz tin of gingersnap cookies (I like the Triple Gingersnap cookies from Trader Joe’s)

• ¾ stick butter

• ½ tsp salt

For the Pumpkin Cheesecake Bars:

• 12 oz light cream cheese

• 12 oz regular cream cheese

• ¾ cup white sugar

• 1 tbsp vanilla extract

• 4 medium eggs

• ½ cup maple syrup

• ½ cup brown sugar

• 8 oz sour cream

• 1 can pumpkin puree

• 1 tsp cinnamon

• ½ tsp ginger powder

• ¼ tsp cloves

• ¼ tsp nutmeg

Directions:

For the Gingersnap Crust:

• Pulse gingersnap cookies in a food processor to get fine crumbs.

• Add melted butter and salt and pulse until crumbly

• Add to a 9x13” baking dish, using the bottom of a measuring cup to form into the pan. Freeze for 10 minutes to set.

For the Pumpkin Cheesecake Bars:

• Preheat oven to 300 degrees.

• Add the cream cheese to a large bowl and whip with a stand or hand mixer for 2-3 minutes until fluffy.

• Add sugar, vanilla extract, salt, eggs, maple syrup, brown sugar, and sour cream and whip for 1 more minute until well combined.

• Take ¾ cup of the mixture out and set aside.

• Mix the remaining mixture (the larger mixture still in the bowl) and mix with the pumpkin puree, cinnamon, ginger, cloves and nutmeg.

• Pour into baking dish and smooth out the surface.

• Take a spoon and dollop the reserved cheesecake mixture on top, using a toothpick or chopstick to create a swirl up top. 

• Bake for 60-65 minutes until the outside is set but the middle is still a little jiggly. It will continue to set as it sits (do NOT insert a knife to see if it’s done.)

• Remove the cheesecake from the oven and let stand at room temperature for 2-3 hours, then transfer to the fridge for 4 hours or overnight.

• Cut into squares and enjoy!