BIANCA’S PUMPKIN CHEESECAKE BARS

BIANCA’S PUMPKIN CHEESECAKE BARS

BIANCA’S PUMPKIN CHEESECAKE BARS

BIANCA'S PUMPKIN CHEESECAKE BARS

BIANCA’S PUMPKIN CHEESECAKE BARS

Course Dessert

Ingredients
  

Graham Cracker Crust

  • 1 + 1/2 cups grahamcracker crumbs
  • 1/2 cup melted butter
  • 2 tbsp brown sugar

No-Bake Pumpkin Cheesecake Bars

  • 1 cup heavy cream
  • 10 oz cream cheese
  • 1 12 oz. canpumpkin puree
  • 1 tbsp pumpkinpie spice
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/4 cup cream cheesemixture reserved forswirl

Instructions
 

Graham Cracker Crust:

  • Line a 9-inch square baking pan withparchment.
  • In a bowl, mix the graham crackercrumbs, melted butter and sugar.
  • Press into the baking pan.
  • Freeze the crust for about 10 minutes.

Pumpkin Cheesecake:

  • Place the mixing bowl and beater intothe fridge for about 20 minutes.
  • After about 20 minutes, beat theheavy cream until stiff peaks form.Set aside.
  • Mix cream cheese, sugar, and vanillatogether. Reserve about 1/4 cup toswirl on top. Add in the pumpkinpuree and pumpkin pie spice.
  • Gently fold the whipped cream intothe pumpkin cream cheese mixture.
  • Pour into the cooled graham crackercrust.
  • Top with 1/4 cup of cream cheesemixture and create a swirl patternwith a knife.
  • Place in the fridge for at least2-4 hours, but best if overnight.
Keyword BIANCA’S PUMPKIN CHEESECAKE BARS, Cookbook
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