Celebrate the season of pumpkin flavour with our pumpkin cheesecake bars that make the perfect treat to bring to your Thanksgiving festivities.
- Prep time 20 minutes
- Total time 6 hours & 30 minutes
Ingredients
Crust:
Filling:
Method
Crust: Preheat oven to 325°F. Mist 13- x 9-inch cake pan with cooking spray; line with parchment paper.
In bowl, mix together graham crumbs, butter, sugar and salt until moistened. Press into bottom of prepared pan. Bake until edges are golden, 10 to 12 minutes. Let cool in pan.
Filling: Meanwhile, line dinner plate with 2 layers of paper towel; spread pumpkin purée over top. Top with 2 more layers of paper towel; press to absorb any liquid.
In large bowl, beat cream cheese until smooth; beat in sugar and vanilla until fluffy. Beat in eggs, 1 at a time, scraping down side of bowl.
Reserve half of the cream cheese mixture in separate bowl. Beat pumpkin purée, pumpkin pie spice, cinnamon and ginger into remaining cream cheese mixture.
Alternately spoon pumpkin mixture and plain cream cheese mixture over crust, smoothing top. Using paring knife, swirl together to create marble effect.
Bake until almost set, about 35 minutes. Run paring knife along edges of cheesecake to release from pan. Let cool in pan for 1 hour. Refrigerate until firm, about 4 hours. Lift out onto cutting board; cut into bars.
Makes about 15 bars.
Nutritional facts PER BAR: about
- Fibre 1 g
- Sodium 318 mg
- Sugars 25 g
- Protein 6 g
- Calories 387
- Total fat 26 g
- Potassium 109 mg
- Cholesterol 103 mg
- Saturated fat 14 g
- Total carbohydrate 35 g
%RDI
- Iron 9
- Folate 10
- Calcium 7
- Vitamin A 51
