PEAK OF THE MARKET
PUMPKIN CHEESECAKE BARS
INGREDIENTS: Graham Cracker Crust 2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1/4 cup brown sugar 1/2 tsp cinnamon Cheesecake Filling 2 p ackages (226 g each) cream cheese, softened
INSTRUCTIONS: 1. Preheat the oven to 350 F. Line an 8-by-8-inch or 9-by-9-inch baking pan with parchment paper. 2. Make the crust: Combine the graham cracker crumbs, melted butter, brown sugar and cinnamon. Press firmly into the bottom of the pan. 3. Pre-bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly. 4. Make the filling: Beat the softened cream cheese and sugar until smooth. Add the pumpkin purée, eggs, vanilla, cinnamon, ginger, nutmeg and cloves. Mix until just combined. 4. Pour the filling over the crust and spread it evenly. 5. Bake for 35–45 minutes or until the edges are set and the centre has only a slight jiggle. 6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight. 7. Cut into bars and top with whipped cream and cinna- mon before serving.
3/4 cup granulated sugar 1 cup pumpkin purée 2 large eggs 1 tsp vanilla extract 1 1/2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves
Optional Toppings • Whipped cream • Sprinkle of cinnamon
SAVOUR MANITOBA | FALL 2026 | 45
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