cheesecake Archives - Ari's Menu

German Chocolate Cheesecake

February 22, 2015 · by Ari · 3 Comments

Rich, velvety German chocolate cheesecake with toasted coconut and a crumbly chocolate cookie crust drizzled with even more chocolate. A chocolate and coconut lover’s dream.

Okay, so I’ve kinda been holding out on you. I’ve been needing to share this cheesecake with you for literally months. The first time I made it was for my brother’s birthday last year, and it was such a hit that I made it again for Father’s Day just a month and a half later. I bake so much that my family has never asked for a repeat so quickly, and they are still talking about it.

Once I sliced it up over at my mom’s house, I was totally kicking myself for not getting a photo of it that way. Each slice was picture perfect, but it wasn’t for me, so I left the whole thing in tact. First world food blogger problems.

When I saw that this month’s theme for The Recipe ReDux was chocolate pairings, I had the harrrrrdesttt time choosing what I wanted to do. My brain was like “DUHHH! PEANUT BUTTER”, but then it was like… “Uggghhhh everyone does chocolate and peanut butter. Chocolate and peppermint! Noooo, that’s for Christmas time. CHOCOLATE AND SALT!!!” But then all I wanted to do was take a photo of my favorite salted dark chocolate bar (which was probably gone by then anyway…let’s be honest), so I went with the long forgotten middle child–COCONUT!

Why does coconut always get forgotten? Mounds? Almond Joy? Does anyone else love them as much as I do??? And these coconut mocha brownies? Ridiculous. But I have to admit, I think this cheesecake is even better.

It all starts with a crumbly oreo cookie crust, then creamy German chocolate cheesecake, topped with the creamiest coconut topping, more chocolate and extra toasted coconut for good measure. You can add nuts to the topping if you’d like, but I don’t dig nuts in my desserts. Just chocolate and coconut for me, thanks!

5.0 from 1 reviews

German Chocolate Cheesecake

Author: Ari Ziskin

Recipe type: Dessert

Prep time: 30 mins

Cook time: 1 hour 30 mins

Total time: 2 hours

Serves: 12

Rich, velvety German chocolate cheesecake with toasted coconut and a crumbly chocolate cookie crust drizzled with even more chocolate. A chocolate and coconut lover's dream.

Ingredients

For the crust:

12 ounces chocolate sandwich cookies (I used gluten-free)
2 tablespoons coconut oil, melted

For the cheesecake:

8 ounces reduced fat cream cheese, at room temperature
8 ounces fat free cream cheese, at room temperature
6 ounces dark chocolate (+ extra for drizzling later), melted and cooled (or milk chocolate or Baker's German chocolate if you can find it!)
⅔ cup brown sugar
2 tablespoons unsweetened cocoa powder
5 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract

For the coconut topping:

¾ cup shredded coconut
⅓ cup brown sugar
5 tablespoons coconut oil
⅓ cup full fat canned coconut milk
½ teaspoon vanilla extract
¼ teaspoon almond extract
½ teaspoon bourbon, optional

Instructions

Preheat oven to 350. Spray a 10" springform pan with nonstick spray. Wrap a layer of tinfoil tightly around the outside of the pan. Set aside.
To make the crust, pulse chocolate sandwich cookies in your food processor until they become fine crumbs. Stream in coconut oil. Press crust into the bottom of your prepared baking pan. Bake until just set, about 7-10 minutes. Let cool.
To make the cheesecake beat cream cheese, melted chocolate and brown sugar together in a large bowl until well combined. Add eggs one at a time, beating until just combined. Add vanilla and almond extracts and continue beating until no lumps remain, scraping down the sides of the bowl when necessary.
Pour cheesecake batter over crust. Place in a water bath (in a larger pan filled with 1-2" water) and bake until fully set, 50-55 minutes. Cool for 30-60 minutes before adding topping.
To make coconut topping, combine shredded coconut, brown sugar, coconut oil and coconut milk in a medium sauce pan. Bring to a boil, then reduce heat and stir for 3-5 minutes until thickened. Pour onto cooled cheesecake. Drizzle with extra melted chocolate and top with toasted coconut, if desired. Cover and chill in the refrigerate for at least 4 hours before serving.

Pumpkin Cheesecake Bars

November 22, 2014 · by Ari · 4 Comments

Creamy, silky pumpkin cheesecake bars are my family’s Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Heyyyy! Notice anything different around here? Ari’s Menu got a big makeover, and I couldn’t be more in love with the new look! My old design had been what I wanted at the time, but after a few years, I really felt like I had outgrown it, and there were a lot of new things I wanted. The amazing Julie from White Lights On Wednesday did an absolutely incredible job, and has been so kind and responsive to all of my questions. Even the dumb ones. If you’re in the market for a redesign, I seriously cannot recommend her enough! And if you’re on your phone or on a reader, please come over and look around. It’s so pretty and BRIGHT here now. Like my bright, sparkling personality. 😉

Okay, now let’s talk about food. Five years ago, I had just moved back from college and I had barely begun my cooking adventures. I was inspired by my college roommate/best friend who always created amazing things in the kitchen, and I knew I wanted to contribute a special Thanksgiving dessert.

I made these pumpkin cheesecake bars. Except they were a whole cheesecake. Anyway, the cheesecake was the hit of Thanksgiving, and no one had any idea it was secretly healthier. These days we have up to 20+ people over for Thanksgiving, so I make a big batch of cheesecake bars to make serving easier, but it’s the one tried and true recipe and tradition I’ve had in my family since I began hosting Thanksgiving, and it holds a special place in my heart.

As a food blogger, I am always looking to create new and interesting dishes, so I rarely make the same thing twice, but when The Recipe ReDux asked us to share a food memory, I knew I had to share with you one of my two Thanksgiving traditions. The other is this cornbread sausage stuffing which is also hugely popular in my family. So please join our family tradition, and make these cheesecake bars! Your guests will thank you!

Pumpkin Cheesecake Bars

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 10 hours

Yield: 16-20 servings

Serving Size: 1 bar

Pumpkin Cheesecake Bars

Creamy, silky pumpkin cheesecake bars are my family's Thanksgiving tradition. All the flavor you love from pumpkin pie in a rich, creamy cheesecake!

Ingredients

For the crust:

12 ounces gingersnap or graham cracker crumbs (I used gluten-free)*
4-5 tablespoons pumpkin butter

For the cheesecake:

1 pound fat free cream cheese (2 x 8 ounce packages), at room temperature
1 pound reduced fat cream cheese (2 x 8 ounce packages), at room temperature
1 cup brown sugar
2/3 cup granulated sugar
5 large eggs
1 x 15 ounce can pumpkin puree (or about two cups homemade pumpkin puree)
2 tablespoons bourbon, optional
2 teaspoons vanilla extract
1/4 cup gluten-free baking blend (or white whole wheat flour)
3 teaspoons pumpkin pie spice

Instructions

Preheat oven to 350. Spray a 9x13" pan with nonstick spray. Set aside. In a small bowl, combine gingersnap/graham cracker crumbs and pumpkin butter. Start with 4 tablespoons pumpkin butter and add a fifth if mixture seems too dry. Press crust into prepared baking pan and bake until browned and set, about 7-10 minutes.
In a large bowl or stand mixer, beat cream cheese until fluffy and smooth. Add sugars and beat until combined. Beat in eggs one at a time until just combined, then beat in pumpkin, bourbon (if desired), and vanilla. Beat in baking blend and pumpkin pie spice. Pour over prepared crust and bake until set and center no longer jiggles, about 70-90 minutes.
Cool completely to room temperature then cover and refrigerate for at least 8 hours. Cut into bars to serve. Cheesecake bars will last about 1 week in the refrigerator.

Notes

*I've made these bars with a gingersnap crust and a graham cracker crust, and both ways work great! Choose whichever taste you prefer.

http://www.arismenu.com/pumpkin-cheesecake-bars-2/

Loaded Sweet Potato Cheesecake Cups

October 27, 2013 · by Ari · 25 Comments

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Can you believe it’s already time to start thinking about Thanksgiving? I think I might even like Thanksgiving more than Christmas. Maybe it’s because I get to host, maybe because it’s the one day of the year where my entire family gets together, or maybe it’s because of the tradition I enforce every year (despite the whining from the less emotional types) of going around the table before dinner and everyone saying what they’re thankful for. I usually cry. I know that’s shocking.

I feel like it’s also the sense of tradition. It takes a long time to set family traditions, and especially with my ADD cooking personality, it’s difficult to find things that I love enough to make them my traditions. There are a few things we never budge on–Steve’s mom makes the deviled eggs, and my mom makes the sweet potatoes.

Ever since I was a little girl, my mom has made my grandma’s recipe for sweet potato casserole–you know, with the marshmallows on top all browned and crispy? It’s heaven. I have two favorite Thanksgiving dishes. The first is stuffing, and the second–those sweet potatoes. I refuse to make them myself. There is no way I could ever make them taste as delicious as my mom.

So instead, I made cheesecakes. Delicious little individual cheesecakes that take all the best parts of sweet potato casserole + all the best parts of cheesecake and tie them together in a perfect little bow. It all starts with a gingersnap crust (as all fall flavored cheesecakes should) that sits below the sweet potato cheesecake, then topped with brulee’d (or broiled–even better, but a little tricky) marshmallows, then finished off with fluer de sel caramel sauce. Perfection.

Loaded Sweet Potato Cheesecake Cups #glutenfree

I mean, that may not be how you’re supposed to use a brulee torch…

Now let me give you some advice. A little something I learned during this process. DO NOT top the cheesecakes with marshmallows in the muffin tins. They will be almost impossible to get out, and cleaning your muffin tin will be a literal nightmare. I mean, I still got mine out, and I most definitely still ate them (they were just too good to turn down), but it was a huge ordeal. What you want to do is, just before serving, either place the cooked and cooled cheesecakes on a cookie sheet, top with marshmallows and broil for a few moments until they brown, or use a brulee torch. They will get puffier, meltier, and a little messier if you broil them, but that is my preference. The brulee torch is a little cleaner, but it’s not something everyone has, so the choice is yours. Or you can always do both–broil, then (add more marshmallows and ) brulee for the ultimate marshmallow experience. 😉

Loaded Sweet Potato Cheesecake Cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours, 40 minutes

Yield: 12 cups

Serving Size: 1 cup

Loaded Sweet Potato Cheesecake Cups

Individual sweet potato cheesecake cups with a gluten-free gingersnap crust, topped with bruleed marshmallows and drizzled with salted caramel sauce.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup sweet potato puree*
1 tbsp bourbon, optional
2/3 cup brown sugar
2 eggs
1 tsp ground cinnamon
1 tsp vanilla extract

For topping:

Approx 1 cup mini marshmallows
Salted caramel sauce (I used TJ's fluer de sel caramel)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set aside.
To make the crust, combine gingersnap crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, sweet puree, bourbon and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla and cinnamon.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours.
To serve, remove cheesecakes from muffin tin and place on a large cookie sheet. Top each cheesecake cup with a few marshmallows. Either broil until browned, about 3-5 minutes, or brulee using a brulee torch until marshmallows brown. Drizzle with warm salted caramel sauce.
Store remaining cups (without marshmallows or sauce) refrigerated in an airtight container for up to one week.

Notes

*To make sweet potato puree, simple roast sweet potato(es) at 400 until tender, about 40-60 minutes depending on size of the sweet potato. I often do this ahead of time in a large batch.

http://www.arismenu.com/loaded-sweet-potato-cheesecake-cups/

Drink & Dish: Pumpkin Spice Latte Cheesecake Cups {gluten-free}

September 22, 2013 · by Ari · 18 Comments

I would like to propose that the United States of America switch to 3 days weekends. Or, at least that my schedule could switch to 3 day weekends. I feel like one day I spend riding my bike all day (not at all an exaggeration! 2-5 hours is seriously allllll day), and the next day is filled with meal prep, grocery shopping, laundry (ew), and various other errands. Cleaning should probably be in there somewhere, but we all know I don’t actually do that.

Today my husband ran his first 5k!! It didn’t go quite like he would have hoped, but I’m still beyond proud of him for getting out there and making it happen! I also convinced a few work friends to tag along, and two of them did their very first race as well! It was fun to get out there, but it turns out not doing any speed training for almost 9 months is not the way to run at your PR pace. Who knew? Anyway, that was my weekend. 56 mile bike ride Friday (okay so that wasn’t even the weekend yet…), 36 mile bike ride Saturday (my first group ride, I didn’t get dropped, and Strava told me I rode one of the miles @ 23mph!!!), and then a 5k on Sunday. I need a weekend from my weekend.

The good news is the first day of fall is finally here, and I’m *finally* feeling a hint of it in the air. I couldn’t be happier. It’s no longer hot at 5am. In fact, there is a nice breeze, and the temperature feels perfect. I don’t see any triple digits on the horizon, and pumpkin spice syrup is sneaking its way back into my iced coffee every now and then. And also, my cheesecake.

I know everyone says it, but I really do love this time of year. There is something so cozy about the fall, and knowing that the holidays are coming (<3 all things holiday spirit!). It just makes my heart happy. Not to mention the flavors. I’ve always been obsessed with the pumpkin spice latte. The last couple of years, I’ve made pumpkin spice latte cupcakes, but I wanted to share something a little different with you guys that still showcases the amazing flavor combination. Every year, I make pumpkin cheesecake for Thanksgiving, and decided to do a little twist on that. The result? Like cheesecake and a pumpkin spice latte had a love child, and it only got the best genes from each parent. They are ridiculously good, and even include a gingersnap crust with a hint of coffee flavor to bring everything together.

To pair with my cheesecake cups, Nicole made a spiced pear martini that is bursting with fall flavors. I’m not normally someone who jumps at pear flavored things, but the spices round it out perfectly to create a not-too-sweet, cozy pear drink that is a must try! And of course make sure you check out the latest episode of D&D and please subscribe on YouTube!

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 5 hours

Yield: 12 cups

Serving Size: 1 cup

Pumpkin Spice Latte Cheesecake Cups {gluten-free}

All the flavors of the fall favorite pumpkin spice latte in individual cheesecake cups with a gluten-free gingersnap crust.

Ingredients

For the gingersnap crust:

1 cup crushed gingersnap crumbs (I used gluten-free)
1/2 tsp espresso powder
1 1/2-2 tbsp coconut oil, melted (start with 1 1/2, and add a little extra if it needs it--it depends on the brand of gingersnap and how much oil is already in the cookie)

For the cheesecake:

1 lb reduced fat cream cheese, at room temperature
1/2 cup pumpkin puree
2/3 cup brown sugar
2 eggs
1/2 tsp pumpkin pie spice
1/2 tsp espresso powder
1 tsp vanilla extract

For garnish:

Whipped cream
Freshly ground nutmeg

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
To make the crust, combine gingersnap crumbs, 1/2 tsp espresso powder and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers, the back of your spoon, or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, pumpkin puree and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in vanilla, pumpkin pie spice and 1/2 tsp espresso powder.
Evenly divide the cheesecake batter between your 12 muffin tins.
Bake until lightly browned and just set, about 15 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Garnish with whipped cream and freshly ground nutmeg (if desired) to serve. Store covered in refrigerator for up to one week.

http://www.arismenu.com/drink-dish-pumpkin-spice-latte-cheesecake-cups-gluten-free/

PB&J Cheesecake Cups

May 23, 2013 · by Ari · 16 Comments

You.guys. I just…I’m not even sure I can talk about these little gems.

I guess that is why we take so many pictures? Because there is no way I could explain in words how out-of-this-world this dessert is.

First of all, peanut butter and jelly is my probably favorite combination. Well, peanut butter and chocolate miiiight give it a run for it’s money, but I am totally that person that will go to a restaurant and order a peanut butter and jelly sandwich. Especially if it includes words like “roasted” or other fancy adjectives. I’m a sucker for fancy adjectives.

I made these for Steve’s birthday. I think I’ve mentioned that his birthday dessert from last year is my very favorite dessert I’ve ever made. It’s also one of the most popular recipes on this li’l ol’ blog. Well, these cheesecake cups give those vanilla bean cookie butter cup cupcakes a run for their money!

You guys are going to love these babies. Creamy peanut butter cheesecake stuffed with raspberry (or whatever flavor you love most) jam on top of my very favorite go-to graham cracker crust. It just doesn’t get much better.

PB&J Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 5 hours, 30 minutes

Yield: 12 cups

Serving Size: 1 cup

PB&J Cheesecake Cups

Peanut butter and jelly meets cheesecake in these perfect, single serving cups.

Ingredients

For the graham cracker crust:

1 cup old fashioned graham cracker crumbs
2 tbsp coconut oil, melted

For the cheesecake:

1 lb reduced fat cream cheese
1/2 cup peanut butter (I used PB&Co white chocolate wonderful)
2/3 cup brown sugar
2 eggs
1/4 cup unsweetened almond milk
1 tsp vanilla extract
approx 6 tbsp low sugar raspberry jam (or jam or your choosing)

Instructions

Preheat oven to 350. Spray a standard muffin tin with nonstick spray. Set. Aside.
To make the crust, combine graham cracker crumbs and coconut oil in a medium bowl. Place approx 1 tablespoon of crust into each muffin tin. Press down with your fingers or a shot glass. Bake until set, about 7-10 minutes. Cool on a wire rack while you prepare the filling.
To make the cheesecake, beat cream cheese, peanut butter and brown sugar together in a large bowl or stand mixer. Add eggs one at a time, mixing until combined. Beat in almond milk and vanilla.
Evenly divide half the cheesecake batter (eyeball it) between your 12 muffin tins. Top with approx 1/2 tbsp of jam, then divide remaining cheesecake batter.
Bake until lightly browned and just set, about 15-20 minutes. Turn the oven off and crack the door. Allow cheesecakes to sit in opened oven for an additional 15 minutes.
Cool completely on a wire rack, then refrigerate until fully chilled, about 3-4 hours. Store covered in refrigerator for up to one week.

Notes

Inspired by Gimme Some Oven

If you'd like, you can top the cheesecake cups with extra jam just before serving.

http://www.arismenu.com/pbj-cheesecake-cups/

Nutella Cheesecake Brownie Bars

March 19, 2012 · by Ari · 2 Comments

Did you know there are actually people out there who have not tried NUTELLA?!?! That is a shame people. A big, huge, fat shame. Let’s change that by mixing it with cream cheese, sugar, and brownies. ~~Then proceeding to eat the remaining Nutella straight from the jar.~~ Sound like a good plan?

These cheesecake brownie bars are based very closely off my Peanut Butter Cheesecake Brownie Bars, but super chocolatey, and the hazelnut flavor in the Nutella is especially delicious. I gave most of them away (Happy belated birthday KT!!), but the ones in my house didn’t last long 😉

Nutella Cheesecake Brownies Bars

yield approx 30

For the brownie layer:

1 box No Pudge brownie mix or TJ’s Reduced Guilt brownie mix
1 6oz container Yoplait Light fat free red velvet yogurt

For the cheesecake layer:

8oz fat free cream cheese
1/4 cup fat free plain Greek yogurt
1 box fat free, sugar free chocolate pudding mix
2/3 cup granulated
1/2 cup Nutella
1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1/2 tsp almond extract

Directions:

Preheat oven to 350. Spray a 9×13 baking pan well with nonstick spray. Set aside.
In a medium bowl, combine brownie mix and yogurt. Spread in a thin layer to coat the bottom of your baking pan.
In a large bowl, beat cream cheese, Greek yogurt, pudding mix, sugar, Splenda, and Nutella. Add almond milk, and extracts. Beat until smooth and creamy.
Spread cheesecake mixture evenly over brownie mixture.
Bake for 80-90 minutes until cheesecake layer is set in the center. Yes, that is quite a long time. You may want to pour yourself a glass of wine ~~and catch up on bad reality tv~~.
Cool on wire rack for 30 minutes, then transfer to refrigerator to cool completely.

Peanut Butter Chocolate Chip Cheesecake Brownies

January 18, 2012 · by Ari · 3 Comments

Well, you know I just haaaaddd to make myself a special dessert to celebrate my half marathon 🙂 Recently, I stumbled across this recipe for Reese’s Cheesecake Brownies–ummm, yes please! Naturally, I couldn’t wait to make my own skinnified version! Let me tell you, these babies do not taste one bit skinny! Luckily, I gave half the pan to Kara, otherwise things would be dangerous in my house right now!

Take gooey, fudgey, rich brownie and top it with creamy, peanut buttery cheesecake goodness and you get one of the most delicious desserts that’s ever come out of this kitchen! I wish I could share some of them with you right now. The only thing I love more than making delicious food is sharing it! And did I mention that the prep time took me about 10 minutes? So unbelievably easy, and guaranteed to be a huge hit.

Peanut Butter Chocolate Chip Cheesecake Brownies

yield approx 30

For the brownie layer:

1 box No Pudge brownie mix or TJ’s Reduced Guilt brownie mix
1 6oz container Yoplait Light fat free red velvet yogurt

For the cheesecake layer:

8oz fat free cream cheese
1/4 cup fat free plain Greek yogurt
1 box fat free, sugar free cheesecake pudding mix
2/3 cup raw cane sugar
1/2 cup PB & Co White Chocolate Wonderful
1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
3/4 cups Sunspire chips (I used 1/4 cup chocolate, 1/2 cup white chocolate, but any combo would be good and they even have ones that are like m&m’s now!)

Directions:

Preheat oven to 350. Spray a 9×13 baking pan well with nonstick spray. Set aside.
In a medium bowl, combine brownie mix and yogurt. Spread in a thin layer to coat the bottom of your baking pan.
In a large bowl, beat cream cheese, Greek yogurt, pudding mix, sugar, sugar, and peanut butter together. Add almond milk, and vanilla. Beat until smooth and creamy.
Fold in chocolate chips.
Spread cheesecake mixture evenly over brownie mixture.
Bake for 50-60 minutes until cheesecake layer is set in the center.
Cool on wire rack for 30 minutes, then transfer to refrigerator to cool completely.

Hellloooo, lover.

Is there any better nut butter for baking than White Chocolate Wonderful? If you find one, please send it this way.

Come closer, closer, like inside my stomach close.

Pumpkin Cheesecake Bars

November 27, 2011 · by Ari · Leave a Comment

Hello friends, it has been a super busy weekend and I have lots of catching up and sharing to do on here! I figured I’d start with dessert since it’s my favorite. This is the third year I’ve done pumpkin cheesecake, but the first time I made it into bars. I like the bars because the portion is smaller and then you can have more than one dessert! Regular cheesecake slices are just too thick and this was way easier to serve. I loved it and plan to keep it around!

Pumpkin Cheesecake Bars

yield 30-36 bars

1-1 1/4 cup crushed whole wheat graham cracker crumbs
2-3 tbs pumpkin butter
2 8oz packages fat free cream cheese, softened
2 8oz packages reduced fat cream cheese, softened
3 whole eggs
3 egg whites
1 15oz can pumpkin
3/4 cup packed brown sugar
2 tbs sugar free maple syrup
1/3 cup organic cane sugar
1/3 cup Splenda
2 tbs brandy (can omit)
2-3 tsp pumpkin pie spice
1/2 cup whole wheat pastry flour
1 tsp vanilla extract
1/2 tsp almond extract

Directions:

Preheat oven to 350. Combine graham cracker crumbs and pumpkin butter (I used my hands–it’s fun!) and press into a sprayed 9×13 baking dish.
Bake for 8-10 min until set, remove and cool. Drop oven to 300.
Meanwhile, beat cream, then gradually beat in sugars, Splenda, extracts and syrup until smooth.
Beat eggs in one at a time.
In a separate bowl, combine pumpkin, Brandy, flour, and pumpkin pie spice, then gradually add mixture to cream cheese mixture until just combined.
Pour over prepared and cooled crust and bake for 60-80 minutes (if your oven is like mine, I suggest turning it around half way through), until a toothpick inserted in center comes out clean.
Cool for one hour, then transfer to the refrigerator and cool at least 8 hours.
Cut, serve and enjoy!