Pumpkin Cheesecake Bars

By gnikylime

Delicious pumpkin cheesecake bars. With modifications with those living in Germany.

Ingredients

• CRUST:
• 2 2 2 cups graham cracker crumbs [240 mL -- Leibniz Vollkorn have a somewhat
• similar taste. You could probably use them.]
• 1/4 1/4 1/4 cup sugar [50 g. I actually ran Brauner Zucker through a coffee
• to to get a fine sugar grain but with a bit more molasses flavor than white sugar.]
• 1/2 1/2 1/2 cup butter, melted [115 g.]
• FILLING:
• 3 3 175-g.-packages packages (8 ounces each) Philadelphia cream cheese [Three 175-g.-packages
• Philadelphia + ~3/5 of a fourth package]
• 3/4 3/4 3/4 cup sugar [150 g. I actually ran Brauner Zucker through a coffee
• to to give a bit more molasses flavor.]
• 2 2 550] tablespoons all-purpose flour [2 Essloffel Weizenmehl Typ 550]
• 1/4 1/4 1/4 teaspoon nutmeg [1/4 Teeloffel]
• 1/4 1/4 1/4 teaspoon allspice [1/4 Teeloffel]
• 1/4 1/4 1/4 teaspoon cinnamon [1/4 Teeloffel]
• 1/4 1/4 1/4 teaspoon ground ginger [1/4 Teeloffel]
• 3/4 3/4 3/4 teaspoon vanilla extract [3/4 Teeloffel]
• 2 2 3 large eggs or 3 small eggs, lightly beaten

Preparation

Step 1

1) In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish [35 cm by 24 cm is the closest German Backform in size] coated with cooking spray if need be. Cover and refrigerate for at least 15 minutes.
2) In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, spices and vanilla. Add eggs; beat on low speed just until combined. Pour over crust.
3) Bake at 325F [163 C] for 35-45 minutes [may be longer] or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
4) Cut into bars and serve.