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Maple Pumpkin Cheesecake Bar Recipe 🎃

October 26, 2021

Maple Pumpkin Cheesecake Bar Recipe 🎃

Get in the Halloween mood with the cheesecake bars made with our Pumpkin Spice Infused Maple Syrup! We are super proud of our Pumpkin Spice Maple syrup, it's made with New York grown pumpkins from Cornell Farm. You definitely don't want to miss out on this seasonal all natural flavor! 

Ingredients:

  • 6 tablespoons butter, melted
  • 8 oz packaged Gingersnap cookies
  • 32 oz cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 1/4 c sugar
  • 1/4 c Slate Valley Farms Pumpkin Maple Syrup
  • 3/4 c pumpkin puree 

CRUMBLE TOPPING

  • ½ cup butter
  • 1 cup flour
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon

Instructions:

  • In a food processor, add Gingersnap cookies. Pulse until an even crumble. Add in melted butter and continue to pulse until a sand-like texture. 
  • Cover the bottom of a greased and parchment appeared 9 x9 inch baking pan with the graham cracker mixture and spread evenly. Chill.
  • In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
  • Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
  • Preheat the oven to 325˚F
  • Add the pumpkin puree and maple syrup to the remaining cheesecake batter and stir until incorporated.
  • Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
  • Bake for 30 minutes.
  • Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
  • Top the cheesecake with the crumble topping and bake for another 25 minutes.
  • Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.

 

If you give our recipe a try share it with us on instagram @slatevalleyfarms We love seeing your kitchen creations! 

Recipe written for Slate Valley Farms by Jessica Sheridan