An award-winning culinary professional with over 25 years of recipe development, food styling, and culinary innovation, Gwynn Galvin is the creative and talented chef/nutritionist behind Swirls of Flavor. Try this mouth-watering treat for Thanksgiving!
Ingredients
CRUST:
2 cups graham cracker crumbs
2/3 cup sugar
1 tsp. ground cinnamon
8 Tbs. 1/2 cup butter, melted
CHEESECAKE:
2 pkgs. (8 ounces each) cream cheese, at room temperature
1 cup sugar
3 eggs
1 Tbs. vanilla extract
1 cup 100% pure pumpkin puree
1 cup sour cream
4 tsp. pumpkin pie spice
TOPPING:
1/2 cup salted caramel topping, (ex. Smucker’s)
1 cup whipped topping
18 candy pumpkins
Instructions
1. Preheat oven to 325F. Line a 9-inch x 13-inch baking pan with foil, leaving a 2-inch
overhang. Coat with non-stick cooking spray.
CRUST:
1. Combine graham cracker crumbs. 2/3 cup sugar and cinnamon. Stir in
butter. Press crumbs onto bottom of pan.
CHEESECAKE:
1. Beat cream cheese and 1 cup sugar on medium-high speed until smooth and
creamy, about 2 minutes.
2. Add eggs and vanilla and beat until blended
3. Add pumpkin puree, sour cream, and pumpkin pie spice. Beat on medium until
blended.
4. Pour cheesecake mixture evenly over crust and bake 45 minutes until center is set.
5. Cool on wire rack. Refrigerate 4 hours or overnight until chilled.
TOPPING:
1. Using foil overhang, lift cheesecake out of pan. Cut into 18 pieces and drizzle with
caramel topping. Garnish each cheesecake bar with a dollop of whipped topping and a sugar
pumpkin.
https://swirlsofflavor.com/
