Ingredients and Weight:
For the crust:
- Graham Cracker Crumbs: 1 cup
- Melted Unsalted Butter: 1/4 cup
- Granulated Sugar: 1/4 cup
For the cheesecake filling:
- Cream Cheese, softened: 16 ounces
- Pumpkin Puree: 15 ounces
- Granulated Sugar: 1 cup
- Eggs: 3
- Pumpkin Pie Spice: 1 tablespoon
- Vanilla Extract: 1 teaspoon
For the topping:
- Sour Cream: 1 cup
- Granulated Sugar: 1/2 cup
- Vanilla Extract: 1/2 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the prepared pan, making an even layer. Bake for 10 minutes, then let cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the pumpkin puree, granulated sugar, eggs, pumpkin pie spice, and vanilla extract, beating until well combined.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Make the topping: In a small bowl, whisk together the sour cream, granulated sugar, and vanilla extract. Pour the topping over the cheesecake filling.
- Bake for 50-60 minutes, or until the cheesecake is set and the topping is slightly golden.
- Let the cheesecake cool completely in the pan before cutting into bars.
Nutritional Information:
(Per bar)
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 8g
Dish Characteristics:
- Rich and creamy pumpkin flavor
- Smooth and velvety cheesecake filling
- Crisp graham cracker crust
- Tangy sour cream topping
- Perfect for a special occasion or autumn dessert
User Comments:
- "These cheesecake bars were absolutely delicious! The pumpkin flavor was perfect and the crust was crispy."
- "I made these for Thanksgiving and they were a huge hit! Everyone loved them."
- "The sour cream topping added a wonderful tangy flavor to the cheesecake."
Special Precautions and Tips:
- Make sure the cream cheese is at room temperature before beating, as it will blend more smoothly.
- If you don't have pumpkin pie spice, you can substitute a combination of cinnamon, nutmeg, and ginger.
- Let the cheesecake cool completely before cutting into bars, as it will be easier to serve.
