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.
Recipe yields 9 bars
- 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
- 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
- Preheat oven to 350°F. Line a 9x9x2-inch baking sheet with 2 sheets of parchment with extra on the ends.
- 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.
- Press crust onto bottom pan lined with parchment.
- Bake crust until golden, about 30 minutes. Remove from oven to cool.
- In a mixing bowl, whip cream cheese until fluffy. Add in eggs one at a time. Then add in remaining filling ingredients.
- Spread filling over baked crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
- Cover and chill until cold, about 4 hours. Cut into squares and serve.