Pumpkin Cheesecake Bars
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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.
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
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.
