Layered Pumpkin Cheesecake Bars Recipe: A Perfect Fall Dessert
As the temperature drops and the leaves turn golden, pumpkin desserts become a staple in households. If you’re a fan of pumpkin desserts and cheesecake, then you’re in for a treat with this recipe for Layered Pumpkin Cheesecake Bars. These bars are easy to make, delicious, and perfect for any fall occasion.
➤ You’ll need :
For the Gingersnap Crust:
- 3 cups organic gingersnap crumbs
- 1/3 cup Wholesome!™ Organic Light Brown Sugar
- 12 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1 1/2 cups Wholesome!™ Organic Cane Sugar
- 4 large eggs
- 1/2 teaspoon sea salt
For the Pumpkin Layer:
- 1 cup hot heavy cream
- 1 cup Wholesome!™ Organic Cane Sugar
- 1 packet unflavored gelatin
- 15 ounces pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
➤ Step-by-Step Guide to Making it :
Preheat the oven to 350 degrees F. Place 3 cups of broken gingersnaps in the food processor and pulse to grind into fine crumbs.
Add extra gingersnaps and pulse again until you have 3 cups of crumbs. Add the Wholesome!™ Organic
Light Brown Sugar and melted butter. Pulse to combine.
Place a piece of parchment paper in a 9×13-inch baking dish. Dump the gingersnap crumb mixture onto the parchment paper and cover with wax paper.
Use a small rolling pin (or your hands) to press the crumbs into a firm even layer. Remove the wax paper and discard.
For the cheesecake layer: Place the softened cream cheese in the bowl of an electric mixer.
Add the Wholesome!™ Organic Cane Sugar and beat until light and fluffy, 2-3 minutes.
Scrape the mixing bowl with a spatula, then beat in the eggs and salt until smooth.
Scoop the cheesecake layer over the gingersnap crust and spread out evenly.
Bake for 35-40 minutes, until a toothpick inserted into the center of the cheesecake comes out mostly clean. Cool completely before proceeding.
For the pumpkin layer: Heat 1 cup heavy cream until almost boiling. Quickly whisk in the sugar and unflavored gelatin, until smooth.
Then whisk in the pumpkin puree, pumpkin pie spice, vanilla, and salt. Pour the pumpkin mixture over the cheesecake and place it in the fridge to cool and set.
Once the pumpkin layer is firm to the touch, lift the entire sheet of bars out of the pan by the edges of the parchment paper.
Sprinkle the top with additional pumpkin pie spice if desired. Cut into squares and serve.
➤ Pro Tips:
- For a smoother texture, make sure your cream cheese is fully softened before you start mixing the batter.
- Do not overmix the batter. Overmixing can cause the cheesecake to crack.
- Allow the cheesecake to cool completely before refrigerating. This helps prevent condensation from forming on the surface of the cheesecake.
- Use a sharp knife to cut the bars. Wipe the knife with a clean cloth between cuts to prevent the cheesecake from sticking to the knife.
➤ Nutrition Facts:
Serving Size: 1 bar (based on 24 servings)
Total Fat: 16g
Saturated Fat: 9g
Total Carbohydrate: 20g
Dietary Fiber: 1g
Total Sugars: 16g
In conclusion, Layered Pumpkin Cheesecake Bars are a delicious and easy dessert to make during the fall season. With the perfect combination of pumpkin and cheesecake flavors, these bars are sure to impress your family and friends. Follow these pro tips and enjoy the deliciousness of these bars without any hassle.
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