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Desserts

Pumpkin Cheesecake Bars

Creamy-as-can-be, these pumpkin cheesecake bars are befitting the season in both flavor and color. Spiced pumpkin cheesecake with a chocolate cookie crust may not be the most expected combo, but the flavors are certainly complementary.

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Ingredients

FOR THE CRUST, PROCESS:

FOR THE FILLING, BEAT:

FOR THE TOPPING, WHISK:

Instructions

Preheat oven to 325°. Line a 9-inch pan with two strips of foil, leaving an overhang on all sides.

For the crust, process 28 cookies in a food processor until fine; add butter and pulse until crumbs hold together. Press crumbs into bottom of prepared pan. Bake crust 10 minutes; let cool slightly.

For the filling, beat cream cheese and granulated sugar with a mixer until fluffy. Add pumpkin purée, eggs, flour, vanilla, salt, cinnamon, ginger, nutmeg, and cloves; beat on high until smooth. Pour filling onto crust.

Bake bars until sides are set, but center still jiggles, about 45 minutes. Remove bars from oven; leave oven on.

For the topping, whisk together sour cream and powdered sugar; carefully spread over bars. Return bars to oven and bake until topping is set, 10–15 minutes.

Let bars cool on a rack about 1 hour, loosely cover with foil, and refrigerate overnight. Cut bars, chop remaining 8 cookies, then sprinkle on top before serving.

Pumpkin-Cheesecake Bars-Step-1

Firmly press the crumb mixture into the prepared pan with your fingers so it holds together.

Pumpkin-Cheesecake-Bars-Step-2

So it’s easier to spread, dollop the sour cream mixture over the top while the cheesecake is still hot.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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