If you are looking for a candy break, check out these festive fall treats. This recipe looks more complicated than it is. The base is a buttery, graham cracker crust topped with plain cheesecake and pumpkin cheesecake. The crazy thing is these only take about 20 minutes of prep time. The downside is then they take about 4 hours to cool before you can enjoy them.
Wishing everyone a safe and happy Halloween!
Pumpkin Cheesecake Bars
Prep Time: 20 minutes
Cook Time: 50 minutes plus 4 hour rest time
Yields: 24 bars
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
1 cup (8 oz) canned pure pumpkin
1 ¼ teaspoons cinnamon
Pinch of cloves
Pinch of ginger
Preheat oven to 300°F.
In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers, press the crust on the bottom of 9×13 pan. Set aside while making the cheesecake.
Using a stand mixer with the paddle attachment, combine the cream cheese and sugar. Beat on low speed until light and fluffy. Beat in eggs, one at a time, until just blended. Spoon half of the mixture over the crust and spread evenly. To the remaining cream cheese mixture, add the pumpkin puree and spices. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dusting of cinnamon.