Pumpkin Cheesecake Bars
Recipes Desserts Holidays Seasonal cooking
Description
Good things come to those who wait! This dessert is not quick, but it's easier than it seems and it sure is good.
Ingredients
Crust:
8 T. unsalted butter
14 full sheets cinnamon graham crackers, from 1 box, finely crushed* (2 c. crumbs)
1/4 c. light brown sugar, packed
Cheesecake:
4 - 8 oz. packages cream cheese, softened
1 1/3 c. granulated sugar
4 large eggs, at room temperature
1 egg yolk, at room temperature
1 T. lemon juice
1 T. vanilla extract
1 c. sour cream, at room temperature
15 oz. can pure pumpkin (NOT pumpkin pie filling)
2 t. ground cinnamon
1 1/2 t. ground cloves
1 1/2 t. ground nutmeg
1/2 t. ground ginger
Pecan Streusel:
1 c. raw pecans
2 t. vanilla extract
2/3 c. flour
3/4 c. light brown sugar, packed
1/2 c. granulated sugar
1/2 c. quick-cooking oats
1/2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/8 t. salt
1 stick cold, unsalted butter, cubed
Serve with:
whipped cream and/or vanilla ice cream
Directions
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Preheat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper; spray with non-stick cooking spray; set aside.
Crust:
Melt butter in a large microwave safe bowl. Add finely ground graham crackers and sugar; stir until well combined. Transfer to prepared pan; firmly press crumbs down on the bottom of the pan into an even layer. Use a cup or back of a spoon to press crumbs down firmly.
Bake for 8 minutes. Remove; set aside to cool COMPLETELY.
Cheesecake Filling:
Add cream cheese and sugar to bowl of an electric mixer fitted with paddle attachment (or use hand mixer); beat on medium speed 5 minutes until light and fluffy. With mixer still running, add the 4 large eggs, 1 at a time; add the egg yolk, mixing just until yellow disappears after each egg, scraping down the sides of the bowl as needed. Add sour cream, lemon juice and vanilla; mix until well incorporated.
Pour 4 1/2 cups of this filling on top of the completely COOLED crust; evenly spread to the edges. Place in the freezer while preparing pumpkin layer.
Pumpkin Cheesecake Layer:
Add pumpkin, cinnamon, cloves, nutmeg and ginger to the remaining plain cheesecake batter; mix until well blended. Pour onto the plain cheesecake; carefully spread over the plain cheesecake layer.
Bake cheesecake uncovered for 30 minutes at 350 degrees.
Streusel:
Add pecans and vanilla extract to food processor; pulse 3 times to slightly chop up pecans; add all remaining topping ingredients; pulse until it resembles coarse pebbles. (See notes if you don’t have a food processor.)
After cheesecake has baked 30 minutes, remove from oven; evenly spread streusel over cheesecake; return to oven; bake uncovered at 350 degrees for another 40-50 minutes or until cheesecake is firm around edges but center jiggles when shaken. It will finish cooking as it cools.
Crack oven door open; let cheesecake cool in the oven for 1 hour. Remove cheesecake from oven; allow to completely cool on the countertop for 2-3 hours. Cover tightly; refrigerate at least 6 hours before serving, but it's best if 24 hours.
To slice, fill a large glass with hot water, dip a sharp knife in the hot water, wipe it dry, then make a clean cut, repeat for each cut.
Serve with whipped cream or vanilla ice cream.
24 servings.
Refrigerate tightly covered for up to 5 days.
*The finer the crumbs, the more cohesive the crust and less crumbly it will be when baked.