Pumpkin Cheesecake Bars

I know that Fall is coming to Texas when the morning breeze is suddenly brisk and the air is much more humid. People are already putting up Halloween decorations and then I realize 2014 is already 3/4 over. I begin to crave for seasonal Fall treats like these pumpkin cheesecake bars which I rarely make because they’re so delicious and addicting. It’s probably a good thing I don’t make them all the time. The base of this treat is an oatmeal and flour crust and the filling is a combination of fresh grated ginger, pumpkin, and cinnamon with whipped cream cheese. I could just eat the filling by the bowl. Please don’t be like me. It taste like pumpkin pie ice cream! I can’t wait for you to try these. You’re going to love the creaminess of the filling and the chewy buttery texture of the crust.

gluten-free pumpkin cheesecake bars

gluten-free pumpkin cheesecake bars

Recipe yields 9 bars

Ingredients:

Crust

  • 1 cup all-purpose gluten-free flour
  • 3/4 cup (packed) golden brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into tiny cubes
  • 3/4 cup old-fashioned oats

Filling

  • 1 (8-ounce) package cream cheese, room temperature
  • 3/4 cup canned pure pumpkin
  • 1/2 cup sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon of fresh grated ginger

 

Method:

  1. Preheat oven to 350ยฐF. Line a 9x9x2-inchย baking sheet with 2 sheets of parchment with extra on the ends.
  2. Using a pastry cutter, blend first 4 ingredients until coarse meal forms. Add oats and mix with your hands until mixture is moistened but not clumping.
  3. Press crust onto bottom pan lined with parchment.
  4. Bake crust until golden, about 30 minutes. Remove from oven to cool.

Filling:

  1. In a mixing bowl, whip cream cheese until fluffy. Add in eggs one at a time. Then add in remaining filling ingredients.
  2. Spread filling over baked crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
  3. Cover and chill until cold, about 4 hours. Cut into squares and serve.

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