Alexis Grabel is a self-taught home cook and baker. She enjoys baking desserts as well as sourdough and yeasted breads. Always on a quest to improve on her culinary skills, she often takes classes to learn new cooking and baking methods. Her current favorite things to bake and make are sourdough bread, ice cream and pastries. Recently she has worked at perfecting vegan and vegetarian dishes for her husband. Alexis enjoys collecting vintage bakeware and cooking utensils. Find her delicious creations on Instagram and TikTok @whatalexiscooked.
a little bit about the recipe
Embrace Fall with the flavors of the season in these delicious pumpkin cheesecake bars! Enjoy as-is or top with whipped cream or caramel sauce and a sprinkle of pecans.
SPECIAL EQUIPMENT:
9x9 pan, Electric hand mixer
ACTIVE: 15m
INACTIVE: 5h
TOTAL: 5h 15m
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directions
Preheat oven to 325°F and line a 9x9 baking pan with parchment paper, overhanging the sides by one inch. Spray lightly with nonstick spray.
In a small bowl, combine the graham cracker crumbs with the melted butter and combine. Pour the mixture into the bottom of the baking pan and use your hand or the back of a measuring cup to evenly press it into the bottom of the pan. Bake for 10 minutes.
Remove from oven and allow to cool slightly while you make the pumpkin cheesecake filling.
In a medium bowl use an electric mixer to combine the cream cheese and sugar. Beat together until smooth. Mix in the pumpkin puree and vanilla extract, then the eggs one at a time. Add in the Pumpkin Pie Spice and salt, mix until just combined.
Pour mixture on top of the graham cracker crust. Bake for 40-45 minutes until the cheesecake has set around the edges, but is still slightly jiggly in the middle. Turn off the oven, leave the door opened slightly and leave the pan to cool for an hour.
Remove from the oven and cool completely at room temperature. Cover and refrigerate for 3 hours before serving.
Slice into 16 bars and top with whipped cream and/or caramel sauce and pecans if desired. Serve immediately.
expiry
Store bars, tightly covered, in the refrigerator for up to three days.
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. Fall For Your Food.
