Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
In a medium size bowl, combine the graham cracker crumbs with the melted butter.
With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and a dust of pumpkin pie spice.
Martee 💋💋·
Мама троих детей
Omg I need that recipe they look good
Lauren's Mommy·
Мама дочки-младенца, беременна (16 нед.)
Please share the recipe. Lol I'm drooling
Sarah krashin·
Мама троих детей
@reaganmommy2015, @missjuline
Crust
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice (I used a Lil more)
Garnish
whipped cream
pumpkin pie spice
Instructions
Heat oven to 300°F.
Line a 13X9" baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
In a medium size bowl, combine the graham cracker crumbs with the melted butter.
With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust and spread evenly.
To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
Refrigerate for at least 3 hours before cutting into bars.
Top each bar with whipped cream and a dust of pumpkin pie spice.
Lauren's Mommy·
Мама дочки-младенца, беременна (16 нед.)
😘😘😘Thanks love
Sarah krashin·
Мама троих детей
@missjuline, your welcome