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Easy Pumpkin Cheesecake Bars: A Delightful Autumn Treat

As the leaves start to turn and a cool breeze sweeps through, there’s nothing quite like indulging in seasonal desserts that capture the essence of autumn. Pumpkin Cheesecake Bars are a delicious way to celebrate the flavours of the season, combining the warmth of pumpkin spice with the rich creaminess of cheesecake. This simple recipe is perfect for gatherings, cosy evenings at home, or as a sweet treat to enjoy with a cup of tea.

Ingredients

For the Crust:

• 200g digestive biscuits (or ginger biscuits for a spiced twist)
• 100g unsalted butter, melted

For the Cheesecake Filling:

• 600g cream cheese, softened at room temperature
• 200g granulated sugar
• 3 large eggs
• 250g canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• A pinch of salt

For the Topping (optional):

• Whipped cream
• Ground cinnamon or crushed pecans for garnish

Method

Step 1: Prepare the Crust

1. Preheat your oven to 160°C (320°F) and line a 23x33cm (9×13 inch) baking tray with parchment paper, leaving some overhang for easy removal.
2. In a mixing bowl, crush the digestive biscuits into fine crumbs. You can achieve this by placing them in a resealable plastic bag and using a rolling pin or by using a food processor.
3. Combine the biscuit crumbs with the melted butter until well mixed. The mixture should resemble wet sand.
4. Press the crumb mixture firmly into the base of the prepared baking tray to form an even layer. Bake for about 10 minutes, then remove and allow to cool slightly while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer or a whisk until smooth and creamy.
2. Gradually add the granulated sugar, continuing to mix until fully incorporated.
3. Add the eggs one at a time, beating well after each addition. This helps to create a smooth filling without lumps.
4. Mix in the pumpkin puree, followed by the vanilla extract, ground cinnamon, nutmeg, ginger, and a pinch of salt. Ensure the mixture is well blended and silky in texture.

Step 3: Bake

1. Pour the pumpkin cheesecake filling over the cooled biscuit base and smooth the top with a spatula.
2. Place the tray in the preheated oven and bake for approximately 40-45 minutes, or until the edges are set and the centre still has a slight jiggle.
3. Turn off the oven and leave the cheesecake bars inside with the door slightly ajar for about an hour to cool gradually. This helps to prevent cracks in the filling.

Step 4: Chill and Serve

1. After cooling, refrigerate the bars for at least 4 hours, but preferably overnight. This allows the flavours to meld beautifully and ensures clean cuts.
2. Once chilled, lift the bars from the tray using the overhanging parchment paper and slice into squares or rectangles.
3. Serve topped with a dollop of whipped cream and a sprinkle of ground cinnamon or crushed pecans for added texture and flavour.

Conclusion

These Easy Pumpkin Cheesecake Bars are not only delightful to taste but also visually appealing, making them a perfect addition to any autumn dessert table. They encapsulate the warm spices and comforting flavours of the season, making every bite a joy. Whether you’re hosting a gathering or simply looking for a comforting treat to savour, these bars are sure to be a hit. Enjoy the season and happy baking!

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