Pumpkin Cheesecake Bars
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.