Pumpkin Cheesecake Bars
A buttery cookie base topped with swirls of creamy vanilla and pumpkin cheesecake, cut into bars for the perfect treat!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 Bars 1x
- Category: Bars
- Method: Easy
- Cuisine: American
Ingredients
Scale
Base
- 140g Digestive/shortbread biscuits (5oz)
- 50g Unsalted butter (1/3 cup)
Cheesecake
- 500g Cream cheese (17.6oz), room temperature
- 130g Sugar (2/3 cup)
- 150g Plain greek yogurt or sour cream (1/2 cup 1 tsp), room temperature
- 150g Thickened/Heavy cream (2/3 cup)
- 2 Eggs, room temperature
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
- 100 g Pumpkin puree (1/2 cup), store bought or home-made (see above for homemade)
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 170C/340FÂ Â
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer to a 8 x 8 inch square pan and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- In a bowl beat the cream cheese and sugar together until smooth
- Add the greek yogurt, thickened cream and cornstarch, beat until smooth
- Add the eggs and vanilla extract, beat until no lumps remain
- Remove 1 cup of batter and place in a medium sized bowl with the pumpkin puree and cinnamon, mix until combined
- Pour the vanilla batter over the prepared baseÂ
- Add dollops of pumpkin cheesecake batter over the top
- Using a knife swirl the pumpkin cheesecake batter into the vanilla
- Give the tin a few firm taps and and place in the oven to bake for 30-35 minutes, or until the cake is set around the edges but slightly jiggly in the centre
- Turn the heat off and leave the cake in the oven for 30 minutes
- Cool and refrigerate overnight, or minimum 4 hours
- Cut into 12 bars and serve!
Find it online: https://zhangcatherine.com/pumpkin-cheesecake-bars/