Pumpkin Cheesecake Bars with Cranberry Raspberry Jam

16 Dec

1 ½ cups graham cracker crumbs

¼ cup butter, melted

1 lg jar (10 oz.) rhubarb raspberry jam

4 8oz. packages cream cheese

1 ½ cups sugar

4 eggs

1 cup canned pumpkin puree

2 tsp pumpkin pie spice

 

Heat oven to 300. Line a 13 x 9 baking pan with parchment paper. Leave approximately 1” of the paper overhanging sides of pan.

Combine graham cracker crumbs and butter. Press into bottom of pan. Spoon jam over crust and spread carefully.

In standup mixer, add cream cheese and sugar. Beat on low speed till fluffy. Beat in eggs, one at a time, till just blended. Spoon half of mixture over crust and spread evenly.

To the remaining cream cheese mixture, add pumpkin puree and pumpkin pie spice. Blend with wisk. Spoon over previous layer in pan.

Bake for 50 minutes or until just set. Turn off oven and let cheesecake cool with door ajar for about 1 hour. Refrigerate for at least 3 hours. Garnish with additional pie spice and whipped cream. Cut into bars when fully chilled.

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