Pumpkin Cheesecake Bars
Serves: Makes about 15 servings
  • 3 cups chocolate graham-cracker crumbs
  • 1 cup sugar
  • 1⁄4 teaspoon salt
  • 1 cup butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup confectioners’ sugar
  • 3⁄4 cup firmly packed light brown sugar
  • 4 large eggs
  • 11⁄2 cups pumpkin purée
  • 2 teaspoons vanilla extract
  • 1⁄4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground nutmeg
  1. Preheat oven to 350°.
  2. In a medium bowl, combine crumbs, sugar, and salt. Add melted butter, stirring to combine. Press into the bottom of a 13x9-inch baking pan. Bake for 15 minutes, or until lightly browned around edges. Remove from oven, and let cool completely on a wire rack.
  3. Meanwhile, in a large bowl, beat cream cheese at medium-high speed with a mixer until creamy, about 3 minutes. Add confectioners’ sugar, beating until smooth, about 3 minutes. Add brown sugar, beating to combine. Add eggs, one at a time, beating well after each addition. Add pumpkin purée and vanilla, and beat to combine.
  4. In a small bowl, whisk together flour, ginger, cinnamon, salt, and nutmeg. Gradually add flour mixture to pumpkin mixture, beating until just combined. Pour mixture onto prepared crust.
  5. Reduce oven temperature to 300°. Bake for 45 minutes, or until set. Turn oven off. Let cheesecake stand in oven, with door closed, for 2 hours. Remove from oven, and let cool completely on a wire rack. Cover, and refrigerate for 8 hours or overnight. Cut into bars. Store covered in refrigerator for up to 5 days.
Recipe by The Ribbon in My Journal - Phyllis Hoffman DePiano at https://www.theribboninmyjournal.com/pumpkin-spice-and-everything-nice/