Directions: |
Directions:INSTRUCTIONS:
1. Preheat oven to 325 degrees
Cheesecake Crust:
1. Lightly coat a 9x13-inch pan with baking spray and set aside.
2. Add the "Crust" ingredients to a large bowl and stir until well combined.
3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the side about to the middle of the pan edges.
4. Refrigerate or best freeze for at least 20 minutes.
Cheesecake Batter:
1. In a large bowl, beat cream cheese and sugar until light and fluffy on medium-low speed.
2. Add the rest of the ingredients from the "batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
3. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan.
4. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on it.
Pumpkin Layer:
1. Add the "Pumpkin Layer" ingredients to the remaining cheesecake batter, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
2. Remover cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.
Bake:
1.Bake in preheated oven for about one hour.
2. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
3. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.
Chill:
1. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
2. Transfer to the refrigerator and chill for 6-24 hours.
Cinnamon Whipped Cream:
1. Add cream, sugar, vanilla and cinnamon to a large bowl.
2. Mix on medium speed. Mix until soft peaks form and the whipped cream holds its shape.
3. Add the whipped cream to a pastry bag fitted with a star piping tip and pipe it onto cheesecake bars right before serving. |
This recipe for Pumpkin Cheesecake Bars is from