Why choose between cheesecake and pumpkin pie when you can have both?
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars
Category
dessert
Author:
Fiona Kennedy
Servings
12-16
Ingredients
Crust:
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1 cup graham cracker crumbs (from about 9 crackers)
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4 Tbs. unsalted butter, melted
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1/2 tsp. salt
Pumpkin layer:
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1 15-oz. can pumpkin puree (not pumpkin pie filling)
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1 14-oz. can condensed milk
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2 large eggs
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2 Tbs. light brown sugar
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1 Tbs. Pumpkin Spice (5164)
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1 tsp. vailla extract
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1/2 tsp. salt
Cheesecake layer
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1 8-oz. block Philadelphia cream cheese, chilled and cut into 8 pieces
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1/3 cup sugar
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1 Tbs. lemon juice
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1/2 tsp. vanilla extract
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1/4 tsp. salt
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3/4 cup heavy cream, chilled
Directions
To Make Crust:
Heat oven to 350F. Line a 8-in. square baking pan with parchment paper. Place graham cracker crumbs, melted butter, and salt in mixing bowl and stir to combine. Press mixture onto the bottom of the pan in an even layer. Bake for 11-13 minutes, or until it smells toasty.
To Make Pumpkin Layer:
Place canned pumpkin, condensed milk, eggs, light brown sugar, Pumpkin Spice, vanilla and salt in mixing bowl and whisk well to combine. When crust is done, pour filling into hot crust and return pan to oven. Bake for 40-50 minutes, or until filling is set. Don't worry if your pie has bubbled up around the edges or looks a little sunken in the middle as the cheesecake layer will cover this up. Place pan on wire rack to cool for 30 minutes. Transfer pan to refrigerator to chill for 1-2 hours or until cool to the touch.
To Make Cheesecake Layer:
Place cream cheese, sugar, vanilla, and salt in the bowl of a stand mixer and using the whisk attachment, start mixing the ingredients on low speed for 1 minute to combine. Scrape bowl down, and start mixing on medium for 1-2 minutes, or until creamy and smooth. Scrape bowl down and add chilled heavy cream. Start mixing on low for 1 minute to combine. Then, increase speed to medium-high and mix until the mixture is thickened, creamy, smooth, and can hold stiff peaks, about 1-3 minutes. Spread this mixture over the chilled pumpkin layer and chill for at least 4 hours before serving.