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SWIRLED PUMPKIN CHEESECAKE BARS RECIPE
INGREDIENTS
GRAHAM CRACKER CRUST:
- 3 cups graham cracker crumbs
- 6 tablespoons granulated sugar
- 10 tablespoons melted butter
PUMPKIN LAYER:
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- 3/4 cup heavy cream
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
CHEESECAKE SWIRL:
- 8 oz cream cheese, softened
- 1 large egg
- 1 egg yolk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
- Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
- Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer.
- Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed.
- Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers.
- Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled.
- Slice into squares and serve.
NOTES
Store any leftover pumpkin cheesecake bars in an airtight container in the fridge for up to a week.
This article and recipe adapted from this site
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