Pumpkin Cheesecake Bars
Wunder Creamery
Photo by Wunder Creamery
- Serves
- 6
- Prep Time
- 20 Minutes
- Cook Time
- 1 Hour 30 Minutes
These pumpkin cheesecake bars are the perfect way to spice things up at Thanksgiving dinner.
Ingredients
- 15 oz. gingersnap cookies
- 2/3 cup chopped walnuts
- 3/4 cup confectioner's sugar
- 10 tablespoon unsalted butter, melted
- 6 cup plain Wünder quark
- 1 1/2 cup cane sugar
- 1 cup canned pumpkin puree
- 2 teaspoon vanilla extract
- 2 tablespoon pumpkin pie spice seasoning
- 4 eggs
- 1 pinch salt
Featured Video
Pumpkin Cheesecake Bars
Directions
- Step 1
Heat oven to 350°F. Process gingersnaps, walnuts, and confectioners’ sugar in a food processor until finely ground. Add butter; pulse until evenly combined.
- Step 2
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.
- Step 3
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.
- Step 4
Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1 1⁄2 hours.
- Step 5
Let cool to room temperature; chill until set, at least 4 hours or overnight.