PUMPKIN PIE CHEESECAKE BARS

An clean and delicious recipe for Pumpkin Pie Cheesecake Bars! Made with an entire can of pumpkin!!! The first-class component is this recipe is freezer friendly.

It’s October, and you already know what which means proper? It’s time for us to bake pumpkin everything!

Critical pumpkin enthusiasts can be thrilled to realize those bars are filled with actual pumpkin flavor because they’re made with an entire can of pumpkin puree. because let’s be real, the best component that can produce actual pumpkin flavor is… PUMPKIN! Pumpkin spice is great and all, but it’s no replacement for the actual element.

I also love the usage of the complete can while feasible as it reduces waste. I continually have the high-quality intentions of the usage of leftover puree for soup or a smoothie, simplest to find it in my fridge months later in a completely sad country. So yeah… looking to create greater “complete can” pumpkin recipes this season.

INGREDIENTS:

For the Graham Cracker Crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
4 ounces unsalted butter, melted

For the Pumpkin Pie Cheesecake Bars:

4 (8 ounce) packages full-fat cream cheese, softened
(1) 15 ounce can pumpkin puree
1 cup granulated sugar
2/3 cup dark brown sugar, packed
2 teaspoons pure vanilla extract
2 Tablespoons bourbon (optional)
3 large eggs plus 3 egg yolks, at room temperature
2 teaspoons all-purpose flour
1 teaspoon pumpkin spice
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup heavy cream

INSTRUCTIONS:

For the Graham Cracker Crust:

Preheat oven to 350 stages (F). Line a 9x13-inch baking pan with heavy-obligation aluminum foil, allowing two of the sides to overlap (you need an overhang of at the least 2-inches on two facets) and spray gently with nonstick baking spray. Set aside.
In a huge bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to mix. Press the combination into the bottom - and barely up the sides - of the prepared pan.
Bake the crust in preheated oven for 10 minutes. put off the crust from the oven and set apart on a cooling rack till needed.
lessen the oven temperature to 325 degrees (F).

For the Pumpkin Pie Cheesecake Bars:

within the frame of a excessive power blender, meals processor, stand mixer equipped with the whisk attachment, or in a massive bowl using a hand held electric mixer, beat the cream cheese and pumpkin puree till absolutely clean.
upload both sugars, vanilla, and bourbon (if the use of) and beat till clean, scraping down the sides and bottom of bowl as wished. add inside the eggs and yolks and beat till combined.
Stir inside the flour and spices, mixing just until blended.
using a rubber spatula, fold inside the cream, blending just until it's incorporated within the batter.
Pour filling on top of prepared crust, and unfold evenly.
take a look at to ensure your oven has cooled to 325 degrees (F), then region the pan within the oven and bake for 38 to forty minutes, or until the edges have set and the middle remains a touch jiggly. The cheesecake will company up a lot because it cools.
take away the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at the least 6 hours, or in a single day.
while you're equipped to serve: use the foil overhang to boost the cheesecake bars from the pan and switch them to a cutting board. the use of a massive, sharp knife, slice the slab into squares, wiping the knife easy with a damp fabric among slices. Serve right away.