So isn’t it only fair that I share a recipe featuring pumpkin next?! I think so.
This recipe I have to share with to you is a variation on the Pumpkin Cheesecake Squares from the new Baked cookbook from the wonderful Matt Lewis and Renato Poliafito, Baked Elements: Our 10 Favorite Ingredients.
The book is gorgeous, and full of amazing recipes, as usual! Their cookbooks are among my all-time favorites, and the newest one doesn’t disappoint. Their chapter on pumpkin is everything one wants in fall – and since I had been craving pumpkin cheesecake bars, that was the easy choice for the first recipe I made.
However, I’ve also been dreaming about these pumpkin cheesecake bars with a gingersnap crust that I had last fall at a small bakery/cafe in Solana Beach.
So, naturally, I combined the two.
My oh my, it was a grand idea.
The crust gets the perfect amount of chewy vs. crunchy, the filling is soft, smooth, and pumpkin-y, and the whipped cream is the perfect light counterpart. Of course, the whipped cream is optional, but highly recommended!
These bars are super delicious, and the most wonderful fall treat. Hope you enjoy!
Ingredients Instructions Notes Recipe adapted from Baked Elements: Our 10 Favorite Ingredients
Recipe adapted from Baked Elements: Our 10 Favorite Ingredients