Pumpkin Cheesecake Bars

 

Pumpkin Cheesecake Bars Yield: 18 Servings

Ingredients: Crust: 2¼ Cups Gingersnap Crumbs (can substitute with graham wafer crumbs if preferred) ¼ Cup Sugar 8 Tbsp Lakeside Farmstead Cultured Unsalted Butter, melted Filling: 1½  Cups Pumpkin Puree 1½ tsp Pumpkin Spice 1½ tsp Ground Cinnamon 1½ Tbsp Flour 2 x 350g Tubs Lakeside Farmstead Fromage Blanc 1½ Cups Sugar 1½ tsp Vanilla Extract ½ Cup Crème Fraiche (see recipe on blog using Lakeside Farmstead Cream & Buttermilk - make 1 day in advance, can substitute with sour cream) ¼ tsp Salt 3 Large Eggs

Method: 1.     Preheat oven to 350°F.  Line a 9x13 baking pan with foil and lightly grease the foil. Crust: 1.     Place the gingersnap cookies in the bowl of a food processor and process until they are in fine crumbs.  In a separate bowl, combine crumbs, sugar, and melted butter and stir to combine.  Press the crumb mixture into the bottom of the prepared pan to make an even layer. 2.     Bake the crust for 10-15 minutes until it is just beginning to turn golden brown and fragrant. Filling: 1.     In a large bowl whisk pumpkin puree, spices and flour together. Set aside. 2.     In the bowl of a stand mixer fitted with the paddle attachment, beat the Lakeside Farmstead Fromage Blanc with the sugar until smooth.  Add vanilla, crème fraiche, and salt and beat until combined, scraping the sides of the bowl as needed.  Beat in the eggs 1 at a time, scraping the sides of the bowl as needed, just until the last egg is fully incorporated. 3.     Measure out 1½ Cups of the plain vanilla fromage blanc mixture and add it to the pumpkin mixture.  Stir until combined. 4.     Alternate scoops of the remaining plain vanilla fromage blanc filling mixture with scoops of the pumpkin filling mixture over the cooled crust.  Use a narrow utensil (the end of a spoon or butter knife work well) to swirl the two mixtures together.  *If you want to make 2 distinct layers instead of swirls, spread the pumpkin layer evenly on the crust first and gently layer the plain vanilla filling on top of the pumpkin. 5.     Bake in the centre of the oven for 35-40 minutes, until the centre has a very slight jiggle but the edges are set.  Place on a wire rack to cool completely, then transfer to the refrigerator to chill for at least a few hours, it’s best to chill overnight.  The longer you chill it the easier it is to remove from the pan and cut into pieces.  6.     Serve slices plain or topped with whipped Lakeside Farmstead Cream for a special touch.  Enjoy!