Pumpkin Pie Cheesecake Bars

This recipe is non exclusively delicious, but quick together with tardily together with it freezes well. I similar to brand a pan of these, cutting them into squares...wrap them individually together with freeze them for a quick dessert.


PUMPKIN PIE CHEESECAKE BARS


CRUST
1 1/2 cups finely solid soil graham cracker crumbs
1/4 loving cup sugar
4 tablespoons melted butter

Mix crust ingredients together with evenly spread over a parchment lined 8" 10 8" pan together with press down.....set aside.

NOTE: Line an 8" 10 8" baking pan amongst parchment together with then that y'all tin flame elevator the finished bars out of the pan AFTER they chill.

FILLING
(2) 8 ounce cream cheese (room temperature)
1/2 loving cup sugar
1 teaspoon vanilla
2 large eggs
1/2 loving cup pumpkin pie puree (puree...without spices)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon solid soil ginger
1/8 teaspoon solid soil cloves

 Pre-heat oven to 325°.  Beat the cream cheese, saccharide together with vanilla until good blended together with smooth. Add eggs, 1 at a time, until good mixed.

 Spread 1 + 1/3 cups of this cheesecake batter evenly over the graham cracker crust.

 To the remaining cheesecake batter, gently whisk inward the pumpkin puree together with spices. GENTLY (and evenly) spread the pumpkin layer over the cheesecake layer. 

 Bake inward pre-heated oven for 35-40 minutes, or until the centre is most laid upward (it volition nonetheless jiggle simply a little). My electrical oven takes xl minutes.

 Allow to cool on the counter for an hr earlier y'all set it inward the fridge to chill. Chill three hours or overnight.

 After it's chilled, elevator the bars out of the pan past times tugging on the parchment newspaper liner. Cut into squares.

 Store (covered well)in fridge or freeze.
ENJOY !!!


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