This recipe is easy to make and it’s delicious. This was my first try at making cream cheese bars, I’m not a big fan of cheese cake, but it had pumpkin and I love pumpkin, so I thought I would give it a go and it was really good to my surprise. You can make this for any occasion and it takes no time to make it.
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
-
Crust
- Filling
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and line it with parchment paper so that it extends over each long side of the pan. Crust
- In a food processor, pulse together the graham crackers and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes. Filling - can be done while crust is baking
- Beat together the cream cheese and brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes.
- Add the pumpkin and mix at low speed until completely incorporated.
- Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition.
- Add the evaporated milk, maple syrup, and vanilla, and beat until well combined, about 1 minute.
- Add the cinnamon, ginger, salt, and clover and mix on low to incorporate. Putting It Together
- Pour the filling over the prepared crust and tap on the counter to remove any air bubbles.
- Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool.
- Once the bars have cooled to room temperature, using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface, cut into squares. Serve them as is or refrigerate and serve. Store the bars in an airtight container in the refrigerator for up to 4 days.