Need a way to use up leftover pumpkin puree? This recipe is quick, easy, and delicious. These are cute served in festive muffin cups. Yum yum!
Pumpkin Cheesecake Bars
Adapted from this recipe
Makes 16-20 bars
1 cup graham cracker crumbs
1/2 teaspoon cinnamon
1 tablespoon brown sugar (or honey sucanat)
3 tablespoons melted butter
1 pkg. (8 oz) cream cheese, softened
1/2 cup brown sugar (or honey sucanat)
1 teaspoon vanilla extract
1/2 cup pumpkin puree
1/4 teaspoon (heaping) cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon salt
Preheat oven to 350ºF. Line 8X8 baking dish with foil, allowing to come over the sides to form "handles". In a bowl, combine crust ingredients. Stir until thoroughly mixed. Press into bottom of pan. Bake 5 minutes.
In the bowl of an electric mixer, beat cream cheese until fluffy. Gradually add brown sugar, pumpkin, vanilla, and spices. Add egg and beat well. Add salt. Beat until creamy. Pour mixture evenly over crust.
Bake until lightly browned and slightly jiggly, about 30 minutes. Transfer to wire rack and allow to cool completely. Refrigerate overnight, or until fully chilled.
Using foil "handles", remove from pan and cut into bars. Enjoy!