Yeah! More pumpkin recipes!
So cheesecake is one of my favorite desserts…besides banana cream pie and maybe carrot cake, I really really like cheesecake. If it’s an option at a restaurant I typically want to order it…I don’t always win because of a certain someone (Vin..ahem…), but if I don’t win, I always take the last bite so there!
Since I don’t have a ton of experience making cheesecake, I decided to do some research and came across one at Brown Eyed Baker. Michelle is a whiz in the kitchen and an amazing baker and recipe developer so I knew right away that I could learn a thing or two from her! Thanks Michelle for being so inspiring!
I adapted the recipe a bit and I think these cutie pies turned out to be a perfect fall dessert. The gingersnap crust completes these bars giving them that extra kick of Fall flavor. Cheesecake craving? Check!
These complete me.
- 42 gingersnap cookies
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 cup light brown sugar
- 1 15 ounce can pumpkin puree
- 2 eggs
- 1 12 ounce can evaporated milk
- 1½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Preheat oven to 350 degrees. Grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.
- In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 8-10 minutes (10 minutes is a bit too long for my oven so just keep an eye on the crust).
- While crust is baking, get started on preparing the pumpkin cheesecake. Beat together cream cheese and brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk and vanilla, and beat until well combined. Add the cinnamon, pumpkin pie spice and salt and mix on low.
- Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. After they reach room temperature, place in refrigerator for 30 minutes.
- Lift the bars from the pan by using the parchment paper overhangs - gently lift and place bars on a flat surface. Cut into squares and serve with whipped cream. Store the bars in an airtight container in the refrigerator for up to 4 days.
Adapted slightly from: Brown Eyed Baker