Since I perfected my cheesecake bar recipe last week I decided to try a variety of flavors.
So far I'm two for two with delicious flavors and this Pumpkin White Chocolate one is A-MAZ-ING!
This is the perfect dessert for a weeknight, any night or a holiday dinner.
Here's what you need:
1-1/2 cups graham cracker crumbs
3 Tbs. Sugar
1/2 cup melted butter, unsalted
2 - 8 oz. bricks cream cheese (full fat) at room temperature
1/2 cup pumpkin puree, not pie filling
1 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbs. flour
1 cup white chocolate chips
1 tsp. canola or vegetable oil
Preheat oven to 325 degrees.
Pour graham cracker crumbs into a bowl, add the sugar and stir. Add the butter and stir until it resembles wet sand.
Pour into a 9 x 9 baking dish and press until firm.
Bake for 10 minutes then remove to cool.
To make the cheesecake cream two bricks of cream cheese until fluffy.
Add the sugar and beat until smooth.
Add the eggs and beat well.
Add the pumpkin puree and mix well, scraping the sides as you go.
Add the cinnamon and nutmeg mix well. Add the flour and mix well.
Pour into baked crust and spread to the edges.
Heat white chocolate chips and oil in a bowl in the microwave for 30 second intervals (about 1 to 1-1/2 minutes total), stirring after each one, until melted. Stir until smooth.
Spoon the white chocolate onto the pumpkin mixture in 4 - 6 large dollops then using a knife swirl until desired pattern appears. Do not over stir.
Bake for 45 - 50 minutes until not jiggly and set in the center.
After the cheesecake comes out of the oven cool for 1 hour then refrigerate for 4 hours before serving.
Serve with fresh whipping cream. Mmmm mmm
Serves 9 - 12 squares
Here's the handy printable - Pumpkin White Chocolate Cheesecake Bars