Potential preparation errors could ruin the appearance and texture of your cheesecake bars. See the Quick Tip for information on the ingredients before you begin. Then make sure you beat the batter just until ingredients are combined. Over-beating incorporates too much air into the batter. This can cause not only surface bubbles and cracks, but also a rubbery texture.

The second problem can be overbaking. A cheesecake is done when it has slightly puffed-up edges and just a slight jiggle to the center when you tap the side of the pan. When you see these signs, pull it out of the oven. It will set up as it cools. Overbaking can cause surface cracks.

 

INGREDIENTS

For the Crust

1½ cups graham cracker crumbs

¼ cup melted butter

For the Filling

4 packages (8 oz. each) cream cheese, softened

1½ cups granulated sugar

4 eggs

1 cup (8 oz.) canned pumpkin puree (not pumpkin pie mix) – you’ll need just 1 cup, not an entire can

2 teaspoons pumpkin pie spice

For Garnish

Whipped cream

Pumpkin pie spice

 

INSTRUCTIONS

Heat oven to 300°F.

Line a 9×13-inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides.

In a medium size bowl, combine the graham cracker crumbs with the melted butter. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.  The crust is a very thin layer. With your fingers or the back of a spoon press until the bottom of the pan is covered.

In the mixing bowl of your stand-up mixer (or a regular mixing bowl and using a hand mixer), add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.

Beat in eggs, one at a time, just until blended. Spoon half of the mixture over the crust and spread evenly.

To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. With a wire whisk, stir until smooth. Carefully, spoon over mixture in pan.

Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so. Refrigerate for at least 3 hours before cutting into bars. Top each bar with whipped cream and a dusting of pumpkin pie spice.

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Quick Tip:  If you want a cheesecake with a silky-smooth texture, make certain that both your eggs and cream cheese have warmed to room temperature before you begin mixing.

Recipe and image courtesy of Roxana at a TREATS affair