Make Ahead

Pumpkin Cheesecake Bars

November  7, 2019
Author Notes

These pumpkin cheesecake bars are the perfect way to spice things up at Thanksgiving dinner. —Wunder Creamery

  • Prep time 20 minutes
  • Cook time 1 hour 30 minutes
  • Serves 6
Ingredients
  • 15 oz. gingersnap cookies
  • 2/3 cup chopped walnuts
  • 3/4 cup confectioner's sugar
  • 10 tablespoons unsalted butter, melted
  • 6 cups plain Wünder quark
  • 1 1/2 cups cane sugar
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 tablespoons pumpkin pie spice seasoning
  • 4 eggs
  • 1 pinch salt
In This Recipe
Directions
  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.
  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.
  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.
  4. Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1 1⁄2 hours.
  5. Let cool to room temperature; chill until set, at least 4 hours or overnight.

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