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Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars: Totoro Edition · i am a food blog i am a food blog - featured image
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Creamy, spiced pumpkin cheesecake bars with a delightful graham cracker crust, adorned with a whimsical Totoro design.

Ingredients

Scale
  • 3/4 cup plus 2 tablespoons graham cracker crumbs
  • 1 tablespoon sugar
  • 1/4 cup unsalted butter (1/2 stick), melted and cooled
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 3/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch ground cloves
  • icing sugar
  • white chocolate, melted
  • dark chocolate, melted

Instructions

  1. Preheat the oven to 325°F.
  2. Whisk together the graham cracker crumbs and 1 tablespoon sugar.
  3. Drizzle in the 1/4 cup melted butter and combine thoroughly.
  4. Line a baking sheet with parchment paper, leaving an overhang.
  5. Press the crumb mixture firmly into the prepared baking dish (an 8×10 inch or 9×9 inch pan works well).
  6. Bake the crust for 12-15 minutes, or until the edges start to brown.
  7. Cool the crust on a wire rack while preparing the cheesecake filling.
  8. Beat the room temperature cream cheese in a large bowl until light, fluffy, and very smooth, about 2 minutes on medium speed.
  9. Slowly add the 3/4 cup granulated sugar and continue beating until incorporated.
  10. Beat in the 1/4 teaspoon salt.
  11. Scrape down the sides of the bowl thoroughly.
  12. Add the eggs one at a time, incorporating fully after each addition.
  13. Mix in the pumpkin purée and all the pumpkin spices (cinnamon, ginger, nutmeg, cloves) until just combined.
  14. Pour the cheesecake mixture onto the prepared crust.
  15. Bake until the edges are set but the center is still slightly jiggly, about 40-50 minutes.
  16. Cool the bars on a wire rack for 2 hours.
  17. Wrap the cooled bars tightly and chill overnight in the fridge.
  18. Use the parchment paper overhang to lift the bars out of the pan.
  19. Slice the chilled cheesecake into squares.
  20. To make Totoros, dust the bellies with icing sugar using a round stencil.
  21. Pipe on the eyes, nose, and whiskers using melted white and dark chocolate.
  22. Serve immediately and enjoy!

Notes

Ensure all dairy ingredients are at room temperature for a smooth cheesecake.
Do not overmix the cheesecake batter after adding the eggs to prevent cracking.
Chill the bars overnight for the best texture and clean slices.
Dust Totoro bellies with icing sugar right before serving to prevent it from dissolving.

Find it online: https://sweetcraftrecipes.com/pumpkin-cheesecake-bars/