Pumpkin Cheesecake Bars (Print Version)
# Ingredients:
01 -
¼ cup melted butter.
02 -
1 ½ cups gluten-free cookie crumbs.
03 -
16 oz cream cheese (softened).
04 -
½ cup granulated sugar.
05 -
2 large eggs.
06 -
1 tsp vanilla extract.
07 -
1 cup pumpkin puree.
08 -
½ tsp cinnamon.
09 -
¼ tsp nutmeg.
10 -
¼ tsp ginger.
# Instructions:
01 -
Set oven to 350°F. Shape an 8x8 baking tray with parchment.
02 -
Combine cookie crumbs and melted butter; press into the pan base, baking for a short 10 minutes.
03 -
Blend cream cheese with sugar till creamy; include eggs and vanilla, beat till completely mixed.
04 -
Set aside 1 cup of the cheesecake blend. Integrate pumpkin puree and spices into the remainder.
05 -
Spread pumpkin mix atop crust, drop dollops of plain cheesecake mix above, and swirl with a blade.
06 -
Bake 35-40 minutes until firm. Cool, then refrigerate for a minimum of two hours.
07 -
Cut into bars and serve chilled.
# Notes:
01 -
These Pumpkin Cheesecake Bars combine the creamy richness of cheesecake with the warm, spiced flavors of pumpkin. Featuring a gluten-free cookie base, they are perfect for autumn gatherings or a cozy night in.