Pumpkin Spice Cheesecake Bars. I am team “less traditional” Thanksgiving desserts, and I am also team festive dessert during the fall season. And so was born the Pumpkin Spice Cheesecake Bars. Creamy from the green cheese, spiced with pumpkin pie spice, light & tangy from the pumpkin spice yogurt. This is the perfect combination of classic dessert (cheesecake) and the best parts of fall. And it really is not hard to make. So let’s get into the details.
This is a sponsored post with Nounós Creamery
Graham Cracker Crust
We are going to start with the crust which is very very simple. Crushed up graham crackers, melted butter and brown sugar are mixed together and pulsed as fine as possible. Grease your baking dish and add your buttery graham cracker crumbs. The most annoying part of this step is pressing it evenly into the pan. You want a thicker bottom to avoid sogginess. But the most important part is tamping the crust with the bottom of a glass. The less loose crumbs, the better chance at your crust staying crisp and holding together. Press the crust up the sides as much as you’d like & just be a little patient.
I often put video process of each step in my stories and save to highlights so follow me there if you have any extra questions or love the visual (@quartersoulcrisis)
Pumpkin Spice Filling
The filling is quite simple to make. Make sure all of your dairy (cream cheese, yogurt, sour cream & eggs) are room temperature. This is how we ensure the filling is creamy and beautiful with no clumps at all. You can leave everything out overnight or at least an hour on your counter. The order is also important. Beat the cream cheese first until light and fluffy, then add the Nounós Pumpkin Spice yogurt & sugars, beating after each step. Finally, add the eggs one at a time beating until just combined.
Pour the filling into your pre-baked graham cracker crust. It can still be warm! And now it is ready to bake.
The Water Bath
Does cheesecake NEED a water bath? Technically you can skip that step. For some reason it is made to seem like only fancy bakers can do steps like a water bath for a cheesecake, but it is actually ridiculously simple. As long as you have a large baking sheet with a rim, you can pull this off. Boil a few cups of water right before cheesecake is in the oven. Place cheesecake on a rimmed baking sheet. Put both in oven. Carefully pour your boiling water into the rimmed baking sheet around the cheesecake.
Cheesecake loves humid environments. By keeping the surface wet and hot, the cheesecake will bake in the most perfect way and should have no puffiness or cracks at the top.
Finally, wait for your cheesecake to cool. I know this is the worst part. But if you let it sit in the fridge all night, it will be ready for anything in the morning. Cut into bars, slices, triangles, whatever you want.
When you make this recipe, please share with me in the comments your thoughts! Or message me on my Instagram @quartersoulcrisis
[kindred-recipe id=”4080″ title=”Pumpkin Spice Cheesecake Bars”]