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.
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.
% 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.