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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
6
Author Notes
These pumpkin cheesecake bars are the perfect way to spice things up at Thanksgiving dinner. —Wunder Creamery
Ingredients
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15 oz.
gingersnap cookies
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2/3 cup
chopped walnuts
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3/4 cup
confectioner's sugar
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10 tablespoons
unsalted butter, melted
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6 cups
plain Wünder quark
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1 1/2 cups
cane sugar
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1 cup
canned pumpkin puree
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2 teaspoons
vanilla extract
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2 tablespoons
pumpkin pie spice seasoning
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4
eggs
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1 pinch
salt
Directions
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Heat oven to 350°F. Process gingersnaps, walnuts, and confectioners’ sugar in a food processor until finely ground. Add butter; pulse until evenly combined.
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Transfer to a 9″ x 12″ rectangular baking dish, and press crumbs into the bottom and halfway up the sides of the pan; set aside.
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Clean food processor, and then combine quark, cane sugar, pumpkin puree, pumpkin spice, vanilla, salt, and eggs; puree, stopping to scrape down the bowl with a rubber spatula at least once, until smooth.
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Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1 1⁄2 hours.
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Let cool to room temperature; chill until set, at least 4 hours or overnight.
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