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
Authoradmin
