PUMPKIN CHEESECAKE BARS720P HD

hello my friends It's Danny and today

I'm showing you how to make my pumpkin

cheesecake bars This recipe is decadent

and delicious and so perfect for the

holidays and it's been highly requested

by the CN fam So I'm super excited to

share it with you And if you're feeling

as excited as I am please take a moment

to like this video and subscribe to the

channel so you never miss a new recipe

So to get started I've got my oven

preheating to 325°

F which is 163° C And I've pulled all of

my ingredients out and have them ready

to go It's especially important that you

have your cream cheese your yogurt and

your eggs pulled out of the fridge

coming down to room temperature at least

a half an hour before you begin making

your cheesecake because this is going to

ensure that your cheesecake bars are

nice and fluffy I also have an 8 by8

baking dish that I'm going to line with

some parchment paper so nothing sticks A

great trick when you're working with

parchment paper is to crumble it into a

ball just like this before lining the

pan because this just helps to get it to

stay in the pan And thank you This is a

tip that you all taught me So please

keep leaving all of your tips and your

tricks down in the comments below so we

can continue to learn from one another

Now as for the crust I am keeping it

super simple I'm using some ginger snap

cookies that I bought from the grocery

store and some coconut oil Now these

particular ginger snap cookies it's a

brand called Midell I bought them at

Whole Foods They have the perfect crisp

snappy texture and just the right hint

of ginger So I highly recommend them I

will leave a link down in the

description box below But if you don't

use this particular brand just look for

something that is crisp and snappy

That's what we need here So I'm going to

use 10 oz of the cookies and 3

tablespoons of coconut oil I'll get the

cookies into a large food processor And

I'm just going to pulse until I break

these down into a crumb And then I'm

going to add the softened coconut oil

Now if you didn't have coconut oil you

could do this with softened butter or

even some ghee Blend that all together

until it's mixed really well And it's

going to look like a wet sand just like

this When you squeeze it it will kind of

pinch together but it's not going to

hold That's okay That's exactly what

it's supposed to look like So I'm going

to transfer this into my prepared baking

dish And I'm just going to use my

fingers to pat it down making sure to

push it into the corners and up against

the side of the pan And then I'll just

pull the parchment paper back wherever

it's needed Okay I'm going to set that

aside and we'll make the cheesecake

filling So the first thing that's going

into a nice large bowl is 8 oz of room

temperature cream cheese I have an

organic cream cheese here If you wanted

to lighten it up you could buy a light

cream cheese I opted for the full fat

Using my hand mixer I'm just going to

blend this until it whips some air in

there So we're just looking for it to

get nice and fluffy It should take a

minute or two to get it right where you

want it Next up I have 7 oz of an

organic Greek yogurt I'm using a 2% here

And this is my way of lightening the

recipe up a little bit Plus it adds a

little bit of protein So I'm going to

mix again till the two of these are

really well incorporated and looking

nice and fluffy adding the ingredients

in steps like this Really it's all just

for the fluff factor and it makes a big

difference So don't try to rush and get

everything in the bowl at once Then in

goes 1/3 of a cup of pumpkin puree And

for any of my friends who cannot get

their hands on pumpkin puree I will

leave a link in the description box

below showing you how to make it from

scratch Or you could sub some pureed

sweet potato or some pureed butternut

squash because remember the pumpkin

flavor actually comes from the spices So

either of those vegetables will work

beautifully Then I've got a half a cup

of maple sugar Maple sugar is basically

maple syrup boiled until all of the

liquids have evaporated So you're just

left with the solids And it has the

loveliest maple flavor It's so good If

you did not have maple sugar you could

sub really any type of granulated sugar

A coconut sugar would be fabulous here

But again as always I'll link to a great

maple sugar down in the description box

below if you want to check it out Then

for our spices I've got 2 tsp of pumpkin

pie spice a half a teaspoon of cinnamon

and a teaspoon of vanilla extract I'm

going to blend this together yet again

Let everything get really well

incorporated nice and fluffy And then

last but not least I'm going to add in

two eggs And I really like to do this

step by step again to make sure we have

nice fluffy cheesecake bars So blend it

until everything has come together And

you're going to have a nice smooth

creamy but pourable consistency just

like I have here And then I'm going to

carefully transfer this into the

prepared baking dish with the crust on

the bottom And just make sure everything

looks nice and even And then into the

oven it goes Now this is going to bake

for 45 minutes And then once the timer

goes off I shut off the oven shut off

the timer crack open the door and let it

sit in the oven for another hour This

allows the cheesecake to set up and

hopefully not have any cracks over the

top It's not a perfect science but it's

worth a go And by the way if you do get

some cracks on your cheesecake it still

tastes delicious so don't worry too much

about it Once the cheesecake has sat in

the oven for an hour it's looking good

It needs to chill in the fridge

overnight or for at least 8 hours You

really want the cheesecake to set up and

get nice and cold So this is a recipe

that you want to think about making the

day before you plan on serving it Once

the pumpkin cheesecake bars are

completely chilled then I gently remove

them from the pan by just holding each

side of the parchment paper lifting it

right out of the pan It should come out

pretty easily Then pull back the

parchment paper and cut into nine pieces

You could serve this with a little fresh

whipped cream a little extra cinnamon

over the top I'm telling you these

pumpkin cheesecake bars are light fluffy

rich and decadent all at the same time

They have the perfect pumpkin flavor

paired with that little snap from the

ginger It's like a little holiday party

in your mouth So good I'm so excited for

you to try this recipe And when you do

snap a picture and tag me on Instagram

and on Facebook so I can see all of the

clean and deliciousness you're whipping

up in your very own kitchens Thank you

so much for watching I'm Danny Spees and

I'll see you back here next time with

some more clean and deliciousness Cheers