Recipes
Cream Cheese Pumpkin Bars
- Banana Bread
Sarah Kieffer’s gently spiced pumpkin bars are the perfect segue-into-autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, “I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option. But pumpkin pie swirled into cheesecake? I will never say no.”
Ingredients
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1 1/2 cups [150 g] graham cracker crumbs (approximately 10 crackers)
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3 tablespoons granulated sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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4 tablespoons [57 g] unsalted butter, melted
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1 cup [224 g] unsweetened pumpkin purée
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1/2 cup [100 g] brown sugar
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1 large egg, at room temperature
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1 tablespoon maple syrup
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon freshly grated or ground nutmeg
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1/4 teaspoon table salt
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24 ounces [678 g] cream cheese, at room temperature
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1 1/2 cups [300 g] granulated sugar
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1 teaspoon pure vanilla extract
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1/4 teaspoon table salt
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3 large eggs, at room temperature
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1/2 cup [120 g] heavy cream
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