With Thanksgiving and other holidays approaching, I wanted to share a delicious recipe I found online. I made this incredible dessert last weekend with my mom to try it out first before submitting it to share with all of my readers. The added cream cheese along with the crumble topping gives it a special and rich tasting touch to the other recipe of traditional pumpkin bars I added to my blog a few weeks ago. I find that baking and cooking with my mom and friends helps with my anxiety, depression, and keeps my mind active with an additional activity. You can serve these sweet and rich bars to your dessert table at anytime or for a special holiday.
Ingredients for 12 servings
6 tablespoons butter, melted
10 graham crackers, crushed
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
CRUMBLE TOPPING
½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon
Preparation
1. In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
2. Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
3. In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
4. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
5. Preheat the oven to 325˚F (160˚C).
6. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
7. Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
8. Bake for 30 minutes.
9. Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
10. Top the cheesecake with the crumble topping and bake for another 25 minutes.
11. Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice.
12. Serve and enjoy!
Source of Recipe: Online search
Until Next Week, Stay Safe and Well!