Finally a new post, I apologize for not sharing for a few weeks. I couldn’t think of anything new to share until yesterday, I had some leftover pumpkin puree and thought I would experiment with these bars. Thankfully it turned out great, a hit with the family!
- 1 and 3/4 cups pumpkin puree
- 2 packages cream cheese
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 and half cup graham cracker crumbs
- 1/4 cup melted unsalted butter
- 1/4 tsp ground ginger
- 1 tbsp sugar
- sweetened whipped cream or cool whip
- caramel sauce
Line a 9 x 13 inch pan with parchment paper, allow paper to reach the sides as well for easy removal of cheesecake.
Prepare the crust by combining the crumbs, melted butter, sugar and ginger, press down in the baking pan.
Beat cream cheese until smooth and creamy. Add in sugars, eggs, add in pumpkin and cinnamon and pumpkin spice. Taste and adjust by adding more sugar if you want it more sweet, or add more cinnamon for spice.
Pour batter over crust. Bake at 350 for 40-50 minutes.
Completely cool and refrigerate for at least 4 hours or overnight. Top with whipped cream or cool whip, drizzle with caramel sauce. Cut into squares. Enjoy!