Pumpkin cheesecake bars
Yield: one 9x13 and one smaller (6x8) dish
Adapted by: Kristen W
(*This amount uses the whole can of pumpkin, 3 whole packages of cream cheese and two whole sleeves of grahams. It keeps it simpler.)
18 whole rectangular graham crackers, finely crushed (for me this is two complete packages)
¼ c sugar
10 TB butter, melted
*add optional 1/2 tsp cinnamon
Filling:
1 ¼ c pumpkin puree (one can)
1 ½ tsp pumpkin pie spice (or apple pie spice. similar.)
1 ½ tsp ground cinnamon
1 TB all purpose flour
3 8-oz packages full fat cream cheese, @room temperature (SO much easier to get a good texture. Don’t skip. Place sealed package in warm water if necessary))
1 ⅔ c. sugar
1 ½ tsp vanilla extract
½ c. full fat sour cream (full fat makes it smoother)
⅛ tsp salt
3 large eggs at room temperature (place in a bowl of warm water if you didn’t read that part in time!)
Preheat oven to 350°F. Lightly spray your baking dishes (9x13 and a 6x8 or similar)
Crust:
In a bowl, combine crumbs, sugar, and melted butter and stir until combined. Press the crust into the bottom of the prepared pan and press it into an even layer (use the back of a measuring cup, etc to press down).
Bake the crust for 10 +/- minutes until it is just beginning to turn golden brown and fragrant. Place the crust on a wire rack to cool slightly while you make the filling.
Filling:
In a large bowl (that you used for the crust…less dishes!) whisk pumpkin puree, spices, and flour. Set aside.
Using mixer with paddle attachment, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt, and beat until combined, scraping the sides of the bowl as needed. Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed, and turning off the mixer as soon as the last egg is fully incorporated.
Measure out 1 ½ - 2 c of the cream cheese mixture and add it to the reserved pumpkin mixture, stirring until just combined.
Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust. Use a knife to drag/swirl the two mixtures together but not mix it together. Be careful not to drag the knife all the way down into the crust.
**I like more crust to filling ratio, do the amounts you like in the 9x13 and put all the leftovers in the extra dish
Bake in the center of the oven for 30-40 minutes, until the center still has a very slight jiggle but the edges are set. Place the pan on a wire rack to cool completely, then transfer to the refrigerator to chill for at least 8 hours. It seems like a long time, but the texture is smoother. Its a great thing to make a day ahead!
