Pumpkin Cheesecake Bars

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So,. these were great. I got the recipe from myself because I made it up--go me. I made them in a 9x13 pan  (line it with parchment so it can lift out easily) and then used a circle cutter (you can get 15 tops). I don't know the exact size, but 2.5" is what I settled on after trying 3" (estimates). When I count outward from my 12 count biscuit cutter set they were numbers 3, 4, an 5 with 5 being the winner. Anyway, we topped these with cream, ground coffee, homemade caramel, and pecans.

Pumpkin Cheesecake Bars

 

Crust:

9 oz. gingersnaps, crushed

6 Tbs. butter

Filling:

3 packages of 8 oz. cream cheese

1 cup brown sugar

3 eggs

Scant 1cup pumpkin

1/3 cup evaporated milk

1 1/2 tsp. cinnamon

Scant 1/2 tsp. ginger

Scant 1/2 tsp. nutmeg

Scant 1/2 tsp. cloves

Scant 1/4 tsp. allspice

1/3 cup sour cream

2 ¼ tsp vanilla

3 Tbs. flour

 

You make the crust and bake it at 350 for about 10 minutes. You combine everything for the batter (except the eggs) and mix well, and then add the eggs in and mix only until combined. You pour this over the top and bake for 25-35 minutes. The edges will puff and the center won't be totally set but it's not supposed to be entirely jiggly either.

Top with caramel, pecans, and cream

Comments

  1. thejohnmfamilyOctober 17, 2021 at 8:15 PM

    make sure the parchment paper really overhangs so it doesn't fall back on the batter. Mine cooked in about 20 minutes today, and I only put 1 T of sugar in the crust. I also added 1/2 tsp cinnamon and about 1/4 tsp. ginger to the crust along with 200 grams of graham crackers or about 15 rectangles worth and 10 T butter. It's the crust from the dulce de leche cheesecake bars.

    ReplyDelete

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