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pumpkincheesecakebars

PUMPKIN PIE CHEESECAKE WITH PRETZEL CRUST

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Servings

8 Servings

Ingredients

  • 8 tablespoons butter melted, plus more for the baking dish   
  • 8 ounces pretzels crushed into fine crumbs with a rolling pin or pulsed in a food processor  
  • 1 cup light brown sugar divided
  • 2 cups pumpkin puree
  • 2 8-ounce packages cream cheese
  • 1 tablespoon pure vanilla extract
  • 1 3/4 teaspoon ground cinnamon
  • pinch of nutmeg
  • Pinch of ground cloves
  • 1/3 cup heavy whipping cream
  • 1/2 cup toasted pecans finely chopped (optional)

Instructions

  •  Preheat oven to 350°F. Butter a 9- x 13-inch baking dish.
  • In a medium bowl, combine crumbs, butter and 2 tablespoons brown sugar, and then press firmly into prepared dish to cover the bottom and part way up the sides evenly. Bake for 10 minutes; set aside to let cool.
  • Beat together pumpkin, cream cheese, 3/4 cup brown sugar, vanilla, cinnamon and cloves with an electric mixer until smooth and creamy, 3 to 4 minutes. Pour evenly over cooled crust; set aside.
  • In a large, clean bowl, beat cream and remaining 2 tablespoons brown sugar until stiff peaks form. Drop onto pumpkin mixture in dollops, then using a spatula, swirl the two together. Smooth the top, scatter pecans over the top (if using), cover and chill for 8 hours, or overnight. 
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