Name: Pumpkin Amaretto Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 45 min
Yield: 20
Ingredients: FOR CRUST:; 10 tbsp unsalted butter; 2 cups graham cracker crumbs; ⅓ cup light brown sugar; 1 tbsp amaretto liqueur; ½ tsp Almond Extract; For Filling:; 24 oz cream cheese; 1¼ cup pumpkin puree; ½ cup light brown sugar; 1 tbsp all-purpose flour; 2 tbsp amaretto liqueur; ½ tsp Almond Extract; ½ tsp ground allspice; ¼ tsp ground nutmeg; ½ tsp ground cinnamon; 3 large eggs; For Whipped Cream:; 1 cup heavy cream; 1 tsp vanilla extract; 3 tbsp confectioners' sugar

How To Make Pumpkin Amaretto Cheesecake Bars

These cheesecake bars have graham cracker crust, layered with a creamy pumpkin filling with a dash of amaretto liqueur, and topped with whipped cream.

Preparation: 20 minutes

Cooking: 45 minutes

Cool Time: 4 hours

Total: 5 hours 5 minutes

Serves:

Ingredients

For Crust:

10tbspunsalted butter
2cupsgraham cracker crumbs
⅓cuplight brown sugar
1tbspamaretto liqueur
½tspalmond extract

For Filling:

24ozcream cheese,softened, do not use reduced-fat
1¼cuppumpkin puree
½cuplight brown sugar
1tbspall-purpose flour
2tbspamaretto liqueur
½tspalmond extract
½tspground allspice
¼tspground nutmeg
½tspground cinnamon
3large eggs

For Whipped Cream:

1cupheavy cream
1tspvanilla extract
3tbspconfectioners’ sugar

Instructions

Crust:

Preheat oven to 300 degrees F and line a 9×13-inch pan with parchment paper, allowing the excess to come up and over the sides of the pan.
In a large bowl, melt the butter in the microwave. Remove from the microwave and stir in the remaining crust ingredients, mixing until evenly blended.
Pour the crust mixture into the prepared pan and evenly press into the bottom of the pan using hands.
Bake the crust for 12 minutes.

Filling:

While the crust is baking, add the cream cheese to a large bowl or stand mixer fitted with a whisk attachment and beat on medium speed until smooth.
Mix in the pumpkin, brown sugar, flour, extracts, and spices and beat on medium-high for about 1 minute until fully combined. Make sure to scrape down the sides of the bowl as necessary.
Beat in the eggs one at a time, mixing just until combined between each addition. The mixture should be smooth.
Pour the filling mixture over the baked crust and return to the oven for 30 to 35 minutes. Remove from oven and place on a wire rack to cool for 2 hours, then transfer to the fridge to cool for at least another 2 hours or overnight.
When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar.

Whipped Cream:

Chill bowl and beater attachments (whisk) in the freezer for 10 to 15 minutes.
Remove from freezer and add cream and vanilla to the bowl, place sugar close by.
Begin beating/stirring on low for about 2 minutes until foamy, then increase the speed to medium.
Add the sugar a tablespoon at a time at the 3-, 4-, 5-minute marks.
If using a stand mixer, scrape down the sides of the bowl at the 4-minute mark.
Beat for one to two minutes after the last addition of sugar or until soft peaks form. Do not overbeat.
Top the desserts with it and enjoy! Store covered in the fridge for up to two hours.