Festive bars are made from pumpkin cheesecake on top of a cookie crust. For Halloween, garnish with whipped cream ghosts for a ghoulish touch.
You know how on Friday I said that my creativity has been zapped? Well, when you have zero creativity, baking for the holidays becomes very difficult. I have been seeing all sorts of really cute and creative Halloween treats all over the web, and – I pretty much have nothing. As much as I want to fill the pages here with great ideas for the upcoming frightful holiday, you are going to have to settle for a few non-super-original-Halloween desserts. But don’t worry – they will still be tasty, and that’s what matters, right??
I actually saw these cheesecake bars in a recent cookbook that I reviewed here – America’s Favorite Food. I knew the cheesecake bars would be great on their own. You can’t really go wrong with pumpkin and cheesecake, right? But it was the cute whipped cream ghosts that got me. What an easy and fun way to dress up your dessert!! So I guess when all creativity fails you, you either hit your mom up or hit up your cookbooks!!
- 20 chocolate creme filled cookies (such as Oreos)
- 2½ tablespoons butter, melted
- 2 (8 oz) packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup pumpkin puree
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Preheat the oven to 350F. Line an 8-inch baking dish with foil. Spray with nonstick cooking spray.
- Place the cookies in a food processor and process until you have fine crumbs. Add in the butter and pulse until combined. Pour out into the prepared dish and pat into the bottom of the dish with your hands. Bake in the preheated oven for 10-12 minutes. Set aside to cool.
- Beat the cream cheese and the sugar in a mixer on medium speed until smooth and fluffy - about 2 minutes. Beat in the pumpkin. Beat in the eggs, one at a time, scraping down the sides after each addition. Beat in the vanilla, flour, pumpkin pie spice and salt just until combined.
- Pour the cream cheese mixture over the crust. Place the baking dish on top of a rimmed baking sheet. Place in the oven. Pour water onto the baking sheet until it is nearly filled.
- Bake until the cheesecake is set at the edges and barely jiggles at the center, about 45 minutes. Remove from the oven and cool completely. Cover with plastic wrap and refrigerate until firmed, at least 3 hours.
- If desired, garnish with whipped cream ghosts. Use mini chocolate chips for the eyes.
- from America's Favorite Food
Check out these other pumpkin cheesecake ideas: