Pumpkin Pie Cheesecake Bars #desserts #pumpkin #bars #cheese #pie

Pumpkin Pie Cheesecake Bars are all that you love about spiced pumpkin pie and tart cheesecake, simply pressed into one sweet pastry. What's more, try to keep your hat on… ..they're totally heavenly!!

It's not authoritatively fall yet. However, as the leaves on road are certainly turning yellow, the temperatures are ACTUALLY dropping this end of the week and you can taste somewhat warm, hearty notes pumpkin flavor noticeable all around, you'll need to get in the fall soul. Right ? What's more, where preferred to do that over a pumpkin spiced kitchen.

ost of You realize I love pumpkin and cheesecake, and that I as of now have a formula for both Pumpkin Pie cheesecake and New York cheesecake, however now I'm assembling them into these Pumpkin Pie Cheesecake Bars. They're all that you love about spiced pumpkin pie and tart cheesecake, simply pressed into one sweet treat.

While two layers of cheesecake may appear to be entangled, you should simply make one cluster of filling, put half of it on the covering, at that point add pumpkin and flavors to the rest of the filling.

Also try our recipe : OLD FASHIONED EASY APPLE CRISP #dessert #cakes #pumpkin #bars #apple

Ingredients :

• 6 tablespoons butter, melted
• 10 graham crackers, crushed
• 4 (8 oz) cream cheese, softened
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1 (15 oz) pumpkin puree
• 2 teaspoons pumpkin pie spice

Instructions :

1. In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9x13-inch baking dish coated with cooking spray.
2. Bake at 325° for 10-12 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, just until blended. Add the sugar and vanilla, beat on low speed until mixture is smooth.
4. Spread half of the cheesecake batter into the cooled baking dish, smoothing the top, and set aside.
5. Add the pumpkin purée and pumpkin pie spice to the remaining filling and whisk until smooth and combined. Carefully spread pumpkin mixture over plain cheesecake mixture into an even layer.
6. Bake at 325° until the edges are set but the center still jiggles slightly, 40 to 50 minutes.
7. Place the dish on a wire rack and cool completely, 2 to 3 hours. Cover with aluminum foil and refrigerate at least 3 hours or overnight.
8. Cut into bars, garnish with whipped cream and pumpkin pie spice if desired.

Source : bit.ly/30o2NYE

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