Pumpkin Cheesecake Bars Recipe

These pumpkin cheesecake bars pay homage to fiery fall foliage and the crisp breeze of a perfect autumn day.

Directions

1. Preheat the oven to 350F. Lightly grease and line an 8" x 8" baking pan with parchment paper.
2. Add 1 1/4 cups (108g) of the cookie crumbs to a bowl and mix well with the melted butter until mixture resembles wet sand. Dump the mixture into the baking pan and press down evenly to cover the base. Set aside in the refrigerator.
3. Using a hand or stand mixer, blend the cream cheese, brown sugar, and flour until light and creamy.
4. Add in the eggs and extra yolk one at a time, making sure to scrape down the bowl. Add the remaining ingredients and mix on low speed until well blended.
5. Pour the batter over the prepared cookie crumb base and sprinkle the remaining 1/4 cup (17g) cookie crumbs over the top of the cheesecake. Bake in the oven for 20-25 minutes or until the center is no longer jiggly.
6. Let cool to room temperature before slicing. These bars can also be frozen, but be sure to bring them back up to room temperature before serving. Store any leftovers in a sealed container in the fridge for up to 4 days.