Zutaten für Cheesecake Pumpkin Pie Bars
- 1 cup (2 sticks) unsalted butter
- 16 ounces (two 8-ounce packages) cream cheese
- 1 ½ cups granulated sugar + ¾ cup packed brown sugar
- ½ cup all-purpose flour
- Vanilla Extract
- Canned Pumpkin
- 6 large eggs
- Brown Sugar
- Salt
- Cinnamon
- Pumpkin Pie Spice
- 1 cup milk
- ½ cup heavy cream
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Zubereitung von Cheesecake Pumpkin Pie Bars
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 16 ounces (two 8-ounce packages) cream cheese until smooth and creamy.
- Beat in 1 ½ cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract and ½ cup all-purpose flour until just combined.
- Pour the cheesecake batter into the prepared baking pan.
- Bake for 20 minutes.
- While the cheesecake layer bakes, prepare the pumpkin filling.
- In a separate large bowl, whisk together 15 ounces pumpkin puree, 2 large eggs, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 cup milk, and ½ cup heavy cream until smooth.
- After 20 minutes, remove the cheesecake layer from the oven. Pour the pumpkin mixture evenly over the cheesecake layer.
- Bake for an additional 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before refrigerating for at least 2 hours to allow them to set.
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into bars and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
101g
Fat
51g
Carbs
9g
