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.
FOR THE CRUST, PROCESS:
FOR THE FILLING, BEAT:
FOR THE TOPPING, WHISK:
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.
Firmly press the crumb mixture into the prepared pan with your fingers so it holds together.
So it’s easier to spread, dollop the sour cream mixture over the top while the cheesecake is still hot.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 89mg 29%
Sodium 325mg 13%
Carbs 35g 11%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.