At the Table Baking Party

Immaculate Pumpkin Cheesecake Cookie Bars

 

Can you believe that Thanksgiving is literally right around the corner?! I can’t believe how fast the year has flown by. I’m kind of looking forward to my mom making dinner this year. For the past couple Thanksgivings, I have made dinner, which I’m not complaining about. However, I am looking forward to at least relaxing a bit this year. Although, now I feel obligated to at least make dessert. In like manner, I think these Pumpkin Cheesecake Cookie Bars should do the trick. With the help of Immaculate Baking Co., they turn this dessert into a feel good treat.

Ingredients:

Crust and Topping

Cheesecake
  • 2 packages (8 ounces each) organic cream cheese at room temperature
  • 1/2 cup + 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tablespoons canned pumpkin (not pumpkin pie filling and not entire can)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Directions:

  1. Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper or non stick aluminum foil (leave an overhang to be able to pull out these bars easily) and set aside.
  2. Press Immaculate Baking Cookie Dough evenly into the bottom of the 8 x 8 baking pan. It’s probably best to let the dough sit out to soften to make lining the pan easier.
  3. In another bowl, combine the cream cheese, (VERY important it is at room temperature for a smooth texture. Leave out for at least an hour before baking. Microwaving the cream cheese will give it a bumpy texture) sugar, and vanilla. Beat with hand mixers until completely smooth and creamy. Add in the eggs, one at a time, and beat until each is combined.
  4. Remove 1 and 1/2 cups of this mixture and pour on top of the prepared crust.
  5. Add the canned pumpkin, cinnamon, and pumpkin pie spice to the remaining cheesecake mixture and stir until completely combined.
  6. Careful not to combine the two layers, pour the pumpkin layer on top of the plain cheesecake layer.
  7. Take the remaining cookie dough and crumple it on top of the cheesecake layer.
  8. Place in the oven for 35-40 minutes or until the cheesecake sets.
  9. Let it cool for an hour and place in the refrigerator for an hour before serving. Or you can serve after it cools down.
  10. Top with a salted caramel topping and enjoy!

 

For the most part, I have been more conscious of the things that I feed my family, since becoming a mom. Immaculate Baking Co. makes the decision easier with their certified organic, gluten free, and non-gmo products, especially when we want something sweet. Additionally, they are also free of preservatives, artificial flavors, bleached flour, and dairy.

Click here to get a $1.00 off coupon on your next Immaculate Baking purchase. 

What are your favorite go-to Thanksgiving Desserts?

 

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