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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 in 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.

Nutritional Facts

Tags: Easy, Vegetarian, Desserts, Thanksgiving, Halloween

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