Thanksgiving Sweetness: Your Guide to Baking Unforgettable Desserts -

Thanksgiving Sweetness: Your Guide to Baking Unforgettable Desserts

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Quick Overview

Recipe Rating: ★★★★★
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 8
Calories: Approximately 250 calories per slice

Introduction

Ah, Thanksgiving—a time for family, gratitude, and of course, delicious desserts! This year, I’m excited to share a cherished family recipe: Pumpkin Spice Cheesecake Bars. Inspired by the classic Pumpkin pie, these bars marry the smooth, creamy goodness of cheesecake with the warm spices of autumn. Whether you’re a guest or the host, these bars never fail to impress, leaving a sweet impression long after the feast is over. Plus, they can easily be made gluten-free or vegan, making them perfect for everyone at your Thanksgiving table!

Ingredients List

For the Crust:
- 1 ½ cups graham cracker crumbs (or gluten-free alternative)
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Filling:
- 16 oz cream cheese, softened (or vegan cream cheese)
- 1 cup Pumpkin puree
- 1 cup sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt

Step-by-Step Instructions

Preheat your oven to 325°F (160°C).
Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the mixture firmly into the bottom of a greased 9×13 inch pan.
Bake the crust: Place the crust in the preheated oven for 10 minutes. Remove and allow to cool.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add Pumpkin puree, sugar, eggs, and vanilla, blending until well combined. Finally, add the cinnamon, nutmeg, ginger, and salt; mix until everything is thoroughly blended.
Pour the filling: Spread the Pumpkin cheesecake mixture evenly over the cooled crust.
Bake for 25-30 minutes or until the center is set and slightly jiggles.
Cool completely before refrigerating for at least 2 hours.
Serve chilled, cut into bars, and enjoy!

(Consider adding images or short video clips of the key steps to enhance visual appeal.)

Tips and Tricks Section

For a gluten-free option, use gluten-free graham cracker crumbs or almond Flour.
Substitute eggs with flax eggs for a vegan option (1 egg = 1 tablespoon ground flaxseed + 2.5 tablespoons water).
Add a dollop of whipped cream or a sprinkle of additional spices before serving for an extra touch.
These bars can be made a day in advance; flavor improves as they sit!

Nutritional Information (per serving):

Calories: 250 kcal
Macronutrients:
- Protein: 4 g
- Fat: 15 g
- Carbohydrates: 26 g
Micronutrients:
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 210 mg

Recipe Notes

To store, keep the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Leftovers can also be frozen for later enjoyment—just thaw in the fridge prior to serving.

FAQs

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze these cheesecake bars?
Yes! Wrap in plastic wrap and store in a sealed container for up to 3 months. Thaw in the fridge before serving.
What can I use as an egg substitute?
For each egg, use 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, allowed to sit until it gels.
Can I make these bars in advance?
Absolutely! These bars can be made a day ahead to allow the flavors to meld.
What’s the difference between Pumpkin puree and Pumpkin pie filling?
Pumpkin puree is plain cooked Pumpkin, while Pumpkin pie filling contains added spices and sweeteners.

Please give us your feedback

We’d love to hear about your experience! Leave a comment below, rate the recipe, or share photos of your delicious creations on social media. Happy Baking and Happy Thanksgiving!

Recipe Card: Pumpkin Spice Cheesecake Bars

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Filling:
- 16 oz cream cheese, softened
- 1 cup Pumpkin puree
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon salt

Instructions:

Preheat oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a greased 9×13 inch pan.
Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese until smooth, then mix in Pumpkin, sugar, eggs, and vanilla. Add spices and salt, blending well.
Spread Pumpkin mixture over cooled crust.
Bake for 25-30 minutes until set.
Cool completely, then refrigerate for at least 2 hours.
Cut into bars and serve.

Nutritional Information (per serving):

Calories: 250 kcal
Protein: 4 g
Fat: 15 g
Carbohydrates: 26 g
Fiber: 1 g
Sugar: 12 g
Sodium: 210 mg

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