Allow me to be entirely transparent with you and admit that I am not a fan of pumpkin, nor am I a fan of cheesecake. You might be questioning why the hell I decided to share a recipe for Pumpkin Cheesecake Bars from goodhousekeeping.com if I don’t like either of the main components of this dessert, and if you are, I don’t blame you in the slightest. I figure that just because I don’t like either doesn’t mean there aren’t plenty of people out there who do, so I’m doing this for you.
Cheesecake is something most people enjoy, and because pumpkin is seasonal and it is that time of year, I figured this would arguably appeal to enough people and encourage them to add this to their Thanksgiving spread.
For this recipe, you will need:
“Ingredients
“For crust
- 24 gingersnap cookies
- 1/2 cup pecans
- 2 Tbsp. sugar
- 3 Tbsp. unsalted butter, melted
“For filling
- 1 tsp. pumpkin pie spice
- 2 8-oz pkgs. cream cheese, at room temp
- 3/4 cup sugar
- 3 large eggs
- 3 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1 1/2 cups pumpkin puree
“Directions
“Step 1 Heat oven to 350°F. Lightly coat 9-in. square baking pan with cooking spray, then line with parchment, leaving overhang on two sides.
“Step 2 Make crust: Using food processor, pulse cookies, pecans and sugar until finely ground. Add butter and pulse to combine, then press evenly into bottom of prepared pan. Bake 12 min., then transfer to wire rack and let cool.
“Step 3 Meanwhile, make filling: In clean food processor, pulse together cream cheese, sugar and eggs. Pulse in flour and salt to combine. Remove ¼ cup of mixture. Into remaining mixture, pulse pumpkin puree and pie spice to combine.
“Step 4 Pour pumpkin mixture onto cooled crust. Drop spoonfuls of remaining cream cheese batter on top of pumpkin then use a butter knife to swirl.
“Step 5 Bake until set at edges but still slightly jiggly in center, 30 to 34 min. Transfer to wire rack and let cool completely in pan, then refrigerate until chilled, at least 2 hr. To serve, using overhang, transfer to cutting board and cut into 12 rectangles,” the recipe states.
You’re welcome.
Photo by Massimo Adami on Unsplash
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