Swirled Pumpkin Cheesecake Bars



INGREDIENTS
GRAHAM CRACKER CRUST: 

· 3 cups graham cracker crumbs 

· 6 tablespoons granulated sugar 

· 10 tablespoons melted butter 

PUMPKIN LAYER: 

· 1 can (15 oz) pumpkin puree (not pumpkin pie mix) 

· 3/4 cup heavy cream 

· 2 large eggs 

· 3/4 cup sugar 

· 1 teaspoon vanilla extract 

· 2 teaspoons pumpkin pie spice 

CHEESECAKE SWIRL: 

· 8 oz cream cheese, softened 

· 1 large egg 

· 1 egg yolk 

· 1/2 cup granulated sugar 

· 1 teaspoon vanilla extract


Instructions
· Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil. 

· Graham Cracker Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan. 

· Pumpkin Layer: In a medium bowl, whisk together all ingredients (pumpkin puree, heavy cream, eggs, sugar, vanilla and pumpkin pie spice). Pour on top of graham cracker layer. 

· Cheesecake Swirl: In a medium bowl, beat all ingredients (cream cheese, egg, egg yolk, sugar and vanilla extract) with electric mixer on medium speed until well mixed. 
 

· Spoon tablespoonfuls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Be careful to not disturb the bottom graham cracker layer while swirling the top two layers. 

· Bake for 37 to 42 minutes or until center is set. Cool for 30 minutes and then refrigerate for 2 hours, until chilled. 

· Slice into squares and serve.


Source : here





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