{"id":9719,"date":"2025-10-27T19:05:37","date_gmt":"2025-10-27T19:05:37","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=9719"},"modified":"2025-10-27T20:12:16","modified_gmt":"2025-10-27T20:12:16","slug":"pumpkin-cheesecake-bars","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=pumpkin-cheesecake-bars","title":{"rendered":"Pumpkin Cheesecake Bars"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Pumpkin Cheesecake Bars<\/h2>\n

\n

\n\t\t\t<\/div>\n
\n

For the Crust<\/h4>\n
    \n
  • 2 cups gingersnap or graham cracker crumbs<\/li>\n
  • 1\/4 cup granulated sugar<\/li>\n
  • 1\/2 tsp ground cinnamon<\/li>\n
  • 6 tbsp unsalted butter, melted<\/li>\n<\/ul>\n

    For the Cheesecake Layers<\/h4>\n
      \n
    • 16 oz cream cheese, softened<\/li>\n
    • 3\/4 cup granulated sugar<\/li>\n
    • 2 ea large eggs<\/li>\n
    • 1 tsp vanilla extract<\/li>\n
    • 1\/2 cup sour cream<\/li>\n<\/ul>\n

      For the Pumpkin Layers<\/h4>\n
        \n
      • 1 can Farmer's Market Organic Pumpkin Puree<\/li>\n
      • 1\/3 cup brown sugar<\/li>\n
      • 1 tsp cinnamon<\/li>\n
      • 1\/2 tsp ground nutmeg<\/li>\n
      • 1\/4 tsp ground clove<\/li>\n
      • 2 Tbsp all-purpose flour<\/li>\n<\/ul>\n

        Optional Garnishes<\/h4>\n
          \n
        • warm salted caramel sauce for drizzling<\/li>\n
        • whipped cream<\/li>\n
        • crushed gingersnaps<\/li>\n<\/ul><\/div>\n
          \n

          For the Crust<\/h4>\n
            \n
          1. \n

            Preheat the oven to 325\u00b0F<\/p>\n<\/li>\n

          2. \n

            Line a 9×9-inch baking pan with parchment paper,leaving overhang on sides.<\/p>\n<\/li>\n

          3. \n

            Mix cookie crumbs, sugar, cinnamon, and meltedbutter until evenly moistened.<\/p>\n<\/li>\n

          4. \n

            Press firmly into the bottom of the pan. Bakefor 8 minutes. Let cool slightly.<\/p>\n<\/li>\n<\/ol>\n

            For the Cheesecake Base<\/h4>\n
              \n
            1. \n

              Beat cream cheese and sugar until smooth andcreamy.<\/p>\n<\/li>\n

            2. \n

              Add eggs one at a time, mixing after each.<\/p>\n<\/li>\n

            3. \n

              Mix in vanilla and sour cream until silky.<\/p>\n<\/li>\n<\/ol>\n

              For the Pumpkin Mixture<\/h4>\n
                \n
              1. \n

                In a separate bowl, whisk pumpkin puree, brown sugar, spices, and flour until smooth.<\/p>\n<\/li>\n

              2. \n

                Stir in 1 cup of the cheesecake batter tolighten it.<\/p>\n<\/li>\n<\/ol>\n

                Assemble & Bake<\/h4>\n
                  \n
                1. \n

                  Pour half the plain cheesecake batter over thecrust.<\/p>\n<\/li>\n

                2. \n

                  Spoon the pumpkin mixture on top.<\/p>\n<\/li>\n

                3. \n

                  Add the remaining cheesecake batter.<\/p>\n<\/li>\n

                4. \n

                  Use a knife to swirl for a marbled effect.<\/p>\n<\/li>\n

                5. \n

                  Bake 50-60 minutes, until edges are set and the center jiggles slightly. Cool to room temp, then chill at least 4 hours or overnight.<\/p>\n<\/li>\n<\/ol>\n

                  Serve<\/h4>\n
                    \n
                  1. \n

                    Slice into bars using a sharp knife (wipe between cuts).<\/p>\n<\/li>\n

                  2. \n

                    Drizzle with salted caramel and top with whipped cream + crushed gingersnaps.<\/p>\n<\/li>\n<\/ol><\/div>\n

                    \n\t\t\t<\/div>\n
                    \n
                    Dessert<\/div>\n
                    baking<\/div>\n<\/p><\/div>\n<\/div>\n

                    <\/p>\n","protected":false},"featured_media":9723,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"tags":[68],"class_list":["post-9719","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","tag-organic-pumpkin-puree","recipe_course-desserts","recipe_ingredients-organic-pumpkin-puree","recipe_product-organic-pumpkin"],"_links":{"self":[{"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=\/wp\/v2\/recipes\/9719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=\/wp\/v2\/types\/recipes"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=\/wp\/v2\/media\/9723"}],"wp:attachment":[{"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9719"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fmf-old.abidesites.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}