Pumpkin Cheesecake Bars
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
It’s finally fall, even though it’s been fall in my mind since September 1st, and I’m ready to enjoy all of the pumpkin I can get my hands on.
There’s nothing quite like a pumpkin-filled dessert with a warm cup of coffee on a crisp autumn day, which is exactly what inspired these indulgent pumpkin cheesecake bars.
![Pumpkin Cheesecake Bars with Heinen's Canned Pumpkin](https://www.heinens.com/content/uploads/2021/10/Pumpkin-Cheesecake-Bars_600x700_1.jpg)
Swirled with Heinen’s premium organic canned pumpkin purée and drizzled with an incredible maple bourbon syrup, these bars set a high bar for any other fall sweet treat!
![Pumpkin Cheesecake Bars](https://www.heinens.com/content/uploads/2021/10/Pumpkin-Cheesecake-Bars_800x550.jpg)
Pumpkin Cheesecake Bars
- Cook time:
- 50min
- Prep time:
- 20min
- Total time:
- 70min
- Servings:
- 12
Ingredients
For the Crust
- 1 box yellow cake mix
- 1 egg
- 1 stick butter, melted
For the Pumpkin Cheesecake
- 1/3 cup Heinen's organic pumpkin puree, to dollop along the cheesecake
- 1 tsp. Heinen's pumpkin pie spice
- 2 cups powdered sugar
- 1 8 oz. cream cheese package (I recommend Heinen's honey pecan cream cheese)
- 2 eggs
For the Gingersnap Brown Butter Drizzle
- 1 8 oz. bag gingersnaps
- 1 tsp. Heinen's pumpkin pie spice
- 1/2 cup Heinen's organic pumpkin puree
- 5 oz. Heinen's bourbon barrel aged maple syrup
- 1 stick butter, browned
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 baking dish with cooking spray. A glass dish works best for this recipe.
- Combine the crust ingredients and press into the bottom of the baking dish.
- With a hand mixer, combine all of the cheesecake ingredients except for the pumpkin. Ensure that there are no lumps.
- Pour the cheesecake mixture on top of the crust.
- Add the pumpkin pie spice to the pumpkin puree and mix.
- Using a teaspoon, dolloped the spiced pumpkin puree in rows overtop of the cheesecake mixture.
- Run a toothpick through the center of the dollops to blend with the cheesecake.
- Place in oven and bake for 45-50 minutes, or until golden brown.
- Allow the pumpkin cheesecake bars to cool for two hours.
- Brown a stick of butter on the stove over medium-to-medium-low heat for about 10 minutes.
- Finely crush the gingersnaps in a food processor.
- Add the maple syrup, pumpkin pie spice and pumpkin puree to the processor and continue to blend.
- When a thick, smooth consistency is reached, add the hot butter and process.
- Using a butter knife, slice the cheesecake into bars. They will be sticky and gooey,
- Pour your desired amount of sauce over top! If there is any sauce leftover, use it as a spread later.