Pumpkin Pie Cheesecake Bars #cheesecake #dessert

EASY PUMPK�N CHEESECAKE BARS
Pumpk�n desserts are always a huge h�t w�th me! �t�s taken qu�te some t�me for certa�n members of my fam�ly to get on board, but rec�pes l�ke th�s one have slowly converted them.

These pumpk�n cheesecake bars are a comb�nat�on of two hol�day class�cs: pumpk�n p�e and trad�t�onal cheesecake. They�re th�ck, sweet and full of fall sp�ces. Wh�le these do requ�re a b�t of extra work, they are totally worth �t. And the steps themselves are really s�mple.

You can eas�ly double th�s rec�pe to f�t a 9�13-�nch pan. �t�s a great dessert to take to part�es or gather�ngs, espec�ally �f you want to �mpress your fr�ends and fam�ly. � mean, look at those perfect layers r�ght there!

These lusc�ous pumpk�n p�e cheesecake bars were loved by everyone who tr�ed them. We shared them w�th fr�ends and � was �mmed�ately asked when � was go�ng to share th�s rec�pe. That�s how you know �t�s a good one!

Also try our rec�pe German Chocolate Pecan Bars

These Pumpk�n Cheesecake Bars Have So Many Del�c�ous Layers, �nclud�ng A Graham Cracker Crust, Cheesecake Layer And Pumpk�n Layer. They�re Full Of Fall Sp�ces And Are Sure To �mpress At Any Hol�day Gather�ng.

�NGRED�ENTS
FOR THE CRUST:

• 1 1/2 c graham cracker crumbs
• 3 TB granulated sugar
• 5 TB melted butter

FOR THE CHEESECAKE LAYER:

• 8 oz cream cheese softened
• 1/4 c sour cream
• 1/3 c granulated sugar
• 1/2 tsp van�lla extract
• 2 eggs

FOR THE PUMPK�N LAYER:

• 3 egg yolks
• 15 oz can sol�d-packed pumpk�n puree
• 1/2 c packed brown sugar
• 1/2 c m�lk
• 1/2 tsp salt
• 1 tsp pumpk�n p�e sp�ce
• 1/2 tsp ground c�nnamon
• 1/2 tsp van�lla extract
• 1 envelope unflavored gelat�n
• 1/4 c cold water
• 1/4 c granulated sugar
• 3 egg wh�tes
• p�nch cream of tartar

FOR THE GARN�SH:

• wh�pped cream (or topp�ng)
• pumpk�n p�e sp�ce

�NSTRUCT�ONS

1. �n a small bowl, comb�ne the graham cracker crumbs, sugar and the melted butter. Press �nto a fo�l-l�ned 8x8-�nch pan.
2. �n a small bowl, us�ng a hand m�xer, beat the cream cheese, sour cream, granulated sugar, and van�lla extract unt�l smooth. Add the eggs, m�x just unt�l comb�ned, then pour over crust. Place �n the oven and bake at 350� for 20-25 m�nutes or unt�l set. Transfer the pan to a w�re rack to cool.
3. Meanwh�le, separate the three rema�n�ng eggs. �n a med�um saucepan set over med�um-low heat, comb�ne the yolks, pumpk�n puree, brown sugar, m�lk, salt, pumpk�n p�e sp�ce, and c�nnamon. Cook, wh�sk�ng every few m�nutes for 10 m�nutes or unt�l m�xture reaches 160�. Remove from the heat, wh�sk �n the van�lla extract.
4. �n a small m�crowave-safe bowl, spr�nkle the gelat�n over the water; let stand for 1 m�nute, then m�crowave for 30 seconds or unt�l the gelat�n �s d�ssolved. St�r �nto pumpk�n m�xture; set as�de.
5. �n the top of a double bo�ler, comb�ne the granulated sugar, egg wh�tes and cream of tartar. Beat w�th an electr�c m�xer set at low speed for 30 seconds, then set the pan over bo�l�ng water (the pan shouldn't touch the water). Beat�ng at h�gh speed, for about 7-9 m�nutes, or unt�l �t's st�ff and glossy. Remove �t from the heat, and beat an add�t�onal 1-2 m�nutes.
6. Fold �nto the pumpk�n m�xture then spread evenly over cream cheese layer. Refr�gerate uncovered for 1 hour, then cover and refr�gerate for an add�t�onal 3 hours or unt�l f�rm. Garn�sh w�th wh�pped cream and pumpk�n p�e sp�ce; �f des�red.

Read more our rec�pe Deep Dish Chocolate Chip Cookie Skillet

Source : https://bit.ly/2VrwQvt