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Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars






Pumpkin lovers of all ages will instantly fall in LOVE with these easy-to-make pumpkin cheesecake bars. They are like the lovechild of cheesecake and pumpkin pie!
{It is finally Pumpkin season again!}

The return of Fall means colorful leaves and cooler air, hot apple cider and wrapping yourself in flannel sheets, big comfy sweaters and spicy cinnamon candles?
But let?s be honest; the return of Fall mostly means eating as much pumpkin as you possibly can – Pumpkin pie, pumpkin oatmeal, pumpkin spice lattes, Pumpkin Mac & Cheese? It?s the time of year to stock up on as much canned pumpkin as you can fit in your cart, before everyone else beats you to it!
Could there possibly be a better way to welcome the return of Fall than by making up your own batch of homemade pumpkin cheesecake bars"""

The bars can be gluten-free, sugar-free, vegan. You can also make them crustless if you want, or you can even use my Gluten Free Pie Crust recipe.
If you want to replace the pumpkin with mashed sweet potato, that?s okay too!

Adapted from my Healthy Cheesecake Recipe

No ratings yet.
Ingredients

Pumpkin Cheesecake Dream Bars

12 oz cream cheese - such as Daiya
1 cup pumpkin puree
1/4 cup sugar, xylitol, or pure maple syrup
pinch uncut stevia OR 1 additional tbsp sugar
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice or additional cinnamon
1 1/4 tsp pure vanilla extract
2 tsp cornstarch - such as Rapunzel non-GMO

Total Time:
25m

Yield:
9-16 bars

Instructions

Line an 8×8 pan with parchment paper and your crust of choice unless you?d prefer crustless bars. (The crust I used is linked earlier in this post.) Set aside. Bring your cream cheese to room temperature or gently warm until easily stir-able. Preheat oven to 350 F. If you have an extra baking pan of any size to spare, fill it halfway with water and place on the lower rack of your oven. (This step can be skipped; it just helps prevent cracking.) Blend together all ingredients until just blended?don?t overblend, which would introduce air into the bars and cause cracking later on. Pour the batter into the first prepared 8×8 pan, smooth out evenly, and place on the middle rack of your oven. Bake 25 minutes, then leave the oven door closed but turn off the oven and let the bars sit in the turned-off oven for another 5 minutes. Take out the still-underbaked bars and let them sit at room temperature for an hour. (Don?t skip this, as putting them straight from the oven to the fridge would cause?you guessed it!?cracking.) Then refrigerate at least 4 hours, during which time they will firm up quite a bit. Slice into bars, and store leftovers in the fridge or even in the freezer if you want to thaw them another day.
View Pumpkin Cheesecake Bars Nutrition Facts
...


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Fuente de la noticia: chocolatecoveredkatie
Fecha de publicación: 29-09-2015 21:39
visto: 7

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