nutritional info
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ingredients
-For the crust
2 sleeves of Maria Cookies (about 280 grams)
2 sticks unsalted butter, melted and cooled
1/4 cup finely chopped pecans (optional)
-For the Pumpkin filling
1 can pumpkin puree (not pumpkin pie filling)
1 cup heavy cream
2 eggs, room temperature
1 14oz can Magnolia Brand® Sweetened Condensed Milk, divided
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch of salt
-For the Cheescake-
1 8oz cream cheese (room temperature
1 egg, room temperature
sweetened condensed milk
1 teaspoon vanilla extract
instructions
- Preheat oven to 350 Degrees. Line a 9×13 baking dish with parchment paper.
- In a food processor, pulse de cookies a few times until very fine crumbs. Transfer to a bowl.
- Mix the melted butter with the cookie crumbs until it becomes a wet sand like texture. Press the cookie mixture down evenly on the bottom of the prepared baking dish.
- In a stand mixer whip the heavy cream, pumpkin puree, 1/2 can condensed milk (a little over 1/2 cup), eggs, vanilla, cinnamon, ginger, nutmeg, and cloves for about 3 minutes. Pour the mixture over the cookie crust and set aside.
- In a separate bowl, whisk the soften cream cheese, eggs, the rest of the sweetened condensed milk and vanilla extract until smooth and thick about 3-5 minutes.
- Drop tablespoons of the cream cheese mixture all over the pumpkin layer. Using a toothpick or a wooden skewer, swirl into the filling.
- Transfer to a preheated oven and bake for 45 minutes. Let it cool at room temperature for at least 1 hour and transfer to the refrigerator to chill for 3 additional hours or overnight.
- Slice into 16-20 bars before serving. Enjoy!
- Recipe by our friend Marisol @marisolcooks
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