Recipes

1. Preheat oven to 350 F
2. Crush about one pack and a half of Graham crackers. (depending on the size of your baking pan)
3. Pour over a stick of melted butter.
4. Combine then shape it onto the greased pan with parchment paper on the bottom.
5. In a bowl, combine cream cheese, sugar, cornstarch, sour cream, eggs, vanilla, and salt with a mixer.
6. Pour this mixture into the baking pan with the prepared graham cracker crust and smooth it out.
7. In another bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, ground cinnamon, and ground ginger nutmeg, and salt until nicely combined.
8. Pour this mixture on top of the cheesecake layer and smooth it out.
9. Bake for 40-45 minutes
10. Avoid opening the oven door.
11. Once done, turn the oven off and crack it open, leaving the pan in there for an hour.
12. Take it out and let it cool before placing it or leaving it overnight in the fridge.
13. Cut up the dessert into bars and serve with whipped cream and cinnamon on top!

Notes:

• Make sure your ingredients are at room temperature!
• With your mixer, break down the cream cheese so that it’s nice and smooth before you add the rest of your ingredients.
• For the cheesecake:
  • Use the water bath method to cook the cheesecake layer.
  • Place the baking pan in a larger one and pour in hot water about halfway.
  • (DO NOT GET WATER IN THE PUMPKIN PIE CHEESECAKE BARS).