Pumpkin Cheesecake Bars

Desserts have evolved so much in the past years. We’ve seen the cupcake wave, pies and now I feel that we appreciate a smaller indulgence. Something that we can call our own. A little bite of sweetness that can transport us to heaven and slowly bring us back to Earth (and reality).

Pumpkin Cheesecake Bars

Bite-size desserts can do just that. Of course, as it is my case, I don’t stop at one bite. I can take two or three if it’s super yummy. But again, who’s counting? Certainly not me.

So I have started experimenting with cheesecake bars. You probably remember the Cookies and Cream Cheesecake Bars on a previous post. With the holidays upon us, it is time to try a Pumpkin Cheesecake Bars recipe.

Ingredients:

–Base-

1 cup all-purpose flour

3/4 cup packed brown sugar

1/2 cup butter

1 cup quick-cooking oats (oatmeal)

–Filling-

1 package (8 ounces) cream cheese, softened

3/4 cup sugar

1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 1/2 teaspoons ground cinnamon

1 teaspoon ground giner

3 eggs

–Topping-

2 cups sour cream

1/3 cup sugar

1/2 teaspoon vanilla

Preparation:

1-Heat oven to 350 degrees Fahrenheit. Spray 13×9-inch pan with cooking spray.

2-In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs.

3-Stir in oats and walnuts. Press in bottom of pan and bake for 15 minutes.

4-In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20-25 minutes or until set and dry in center.

5-in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer (spread evenly over hot filling). Bake about 5 minutes or until topping is set. Cool completely, about 2 hours.

6-Store covered in the refrigerator. Cut into square when ready to serve.

Enjoy, Bon Appétit, Buen Provecho!

Pumpkin Cheesecake Bars