
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.
Serves:
Ingredients
For Crust:
- 10tbspunsalted butter
- 2cupsgraham cracker crumbs
- â…“cuplight 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:
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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.
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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.
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Pour the crust mixture into the prepared pan and evenly press into the bottom of the pan using hands.
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Bake the crust for 12 minutes.
Filling:
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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.
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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.
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Beat in the eggs one at a time, mixing just until combined between each addition. The mixture should be smooth.
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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.
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When ready to serve, make and top with whipped cream and a sprinkle of cinnamon sugar.
Whipped Cream:
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Chill bowl and beater attachments (whisk) in the freezer for 10 to 15 minutes.
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Remove from freezer and add cream and vanilla to the bowl, place sugar close by.
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Begin beating/stirring on low for about 2 minutes until foamy, then increase the speed to medium.
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Add the sugar a tablespoon at a time at the 3-, 4-, 5-minute marks.
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If using a stand mixer, scrape down the sides of the bowl at the 4-minute mark.
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Beat for one to two minutes after the last addition of sugar or until soft peaks form. Do not overbeat.
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Top the desserts with it and enjoy! Store covered in the fridge for up to two hours.
Nutrition
- Calories:Â 290.22kcal
- Fat:Â 23.97g
- Saturated Fat:Â 13.51g
- Trans Fat:Â 0.29g
- Monounsaturated Fat:Â 6.32g
- Polyunsaturated Fat:Â 1.70g
- Carbohydrates:Â 15.00g
- Fiber:Â 0.62g
- Sugar:Â 10.48g
- Protein:Â 3.83g
- Cholesterol:Â 96.89mg
- Sodium:Â 180.66mg
- Calcium:Â 63.37mg
- Potassium:Â 116.36mg
- Iron:Â 0.76mg
- Vitamin A: 353.14µg
- Vitamin C:Â 0.74mg
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