:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/7D_VTTghdV4ZevR_Xy1h/9722449ca06c928491d30cca626ac6.jpeg "Halloween special easy pumpkin spice cheesecake bar recipe")
VIDEORECIPE Halloween special easy pumpkin spice cheesecake bar recipe
Follow this recipe to make the perfect dessert for this autumn season. These triple-layer pumpkin and cream cheese bar are so delicious and easy to make.
Ingredients
- 6 tablespoon melted butter
- 10 crushed graham crackers
- 220 g softened cream cheese
- 1 teaspoon vanilla essence
- 425 g red kuri squash puree
- 2 teaspoon pumpkin pie spice
- 1 Cup whipped cream
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Directions
In a bowl, combine crushed graham crackers and melted butter to form a crumble crust for the pumpkin cheesecake.
Source: Youtube
In a 9x13-inch baking dish greased with butter, press the crumble crust to form the base. Bake for 10 minutes at 325 degrees.
Source: Youtube
In a bowl, whip the softened cream cheese on high speed with icing sugar, eggs, and vanilla extract. Combine everything well into a smooth batter.
Source: Youtube
Now pour half of the batter over the baked crumble crust in the baking dish, spreading it evenly. Let it chill for 20 minutes.
Source: Youtube
Meanwhile, add pumpkin puree and pumpkin spice to the leftover cream cheese batter and mix everything well.
Source: Youtube
Pour this batter into the baking dish too and bake for 50 minutes at 325 degrees.
Source: Youtube
Once done, cool it for another 20 minutes and then cut the cheesecake into square bars and top it with whipped cream to serve.
Source: Youtube
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TASTElistHalloween special easy pumpkin spice cheesecake bar recipe
Follow this recipe to make the perfect dessert for this autumn season. These triple-layer pumpkin and cream cheese bar are so delicious and easy to make.
In a bowl, combine crushed graham crackers and melted butter to form a crumble crust for the pumpkin cheesecake.
In a 9x13-inch baking dish greased with butter, press the crumble crust to form the base. Bake for 10 minutes at 325 degrees.
In a bowl, whip the softened cream cheese on high speed with icing sugar, eggs, and vanilla extract. Combine everything well into a smooth batter.
Now pour half of the batter over the baked crumble crust in the baking dish, spreading it evenly. Let it chill for 20 minutes.
Meanwhile, add pumpkin puree and pumpkin spice to the leftover cream cheese batter and mix everything well.
Pour this batter into the baking dish too and bake for 50 minutes at 325 degrees.
Once done, cool it for another 20 minutes and then cut the cheesecake into square bars and top it with whipped cream to serve.
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