These Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some. Sweetened with brown sugar and pure maple syrup, these scream fall!
Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins
crust
20 maple or vanilla creme-filled sandwich cookies
3 tbsp unsalted butter, melted
filling
16 ounces full fat cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/2 cup pure maple syrup
1 cup unsweetened pumpkin puree
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 teaspoon salt
3 tablespoons all-purpose flour
hot water
topping
1/2 cup semi-sweet mini chocolate chips
1
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.
2
Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.
3
Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.
4
Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.
5
Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.
6
Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.
7
Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.
8
Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.
9
Chill in the fridge for 3 hours before slicing and serving.
Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.
2
Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.
3
Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.
4
Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.
5
Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.
6
Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.
7
Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.
8
Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.
9
Chill in the fridge for 3 hours before slicing and serving.
Notes
Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars
AuthorMarla Meridith
