Stack of cheesecake bars on a white plate.

Bourbon Pumpkin Cheesecake Bars

Name: Bourbon Pumpkin Cheesecake Bars Recipe
Prep time: 30 min
Cook time: 1 h
Yield: 8-10 Servings
Cuisine: Desserts
Ingredients: For the Crust:; 1-3/4 cup (7 oz) Crushed Ginger Snap Cookies; 1/2 cup Chopped Toasted Pecans; 3 tbsp Light Brown Sugar; 1 pinch Salt; 6 tbsp Butter, melted; For the Filling:; 8 oz Cream Cheese, softened; 3 Large Eggs; 3/4 cup Light Brown Sugar; 1 tsp Real Vanilla Extract; 1 tsp Kosher Salt; 1-1/4 tsp Ground Cinnamon; 3/4 tsp Ground Ginger; 1/4 tsp Ground Cloves; 3 tbsp Bourbon; 1 can (15 oz) Solid Packed Pumpkin OR 2 cup Fresh Pumpkin Purée; 1-1/2 cup Full-fat Sour Cream; Additional Items:; 9x13-inch Baking Pan; Parchment Paper; Large Bowl; Food Processor

Courtesy of Bull Outdoor Products

Makes: 24 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 60 minutes

Ingredients:

For the Crust:

Crushed Ginger Snap Cookies
Chopped Toasted Pecans
Light Brown Sugar
Salt
Butter, melted

For the Filling:

Cream Cheese, softened
Eggs
Light Brown Sugar
Real Vanilla Extract
Kosher Salt
Ground Cinnamon
Ground Ginger
Ground Cloves
Bourbon
Solid Packed Pumpkin OR 2 cup Fresh Pumpkin Purée
Full-fat Sour Cream

Additional Items:

• 9x13-inch Baking Pan
• Parchment Paper
• Large Bowl
• Food Processor

Directions:

Preheat grill for indirect grilling to 350°F.
Butter and a 9x13-inch baking pan and line the bottom of pan with parchment, leaving extra along the long sides to help lift out the bars.
Pulse the crushed gingersnaps and toasted pecans in a food processor into fine crumbs.
Add brown sugar, salt, and butter and pulse until blended and crumbs are moistened.
Press the crumbs evenly into the bottom of your prepared pan.
Place pan in grill and grill for about 8 minutes.
Remove and cool completely on wire racks. Keep grill on.
Beat cream cheese until smooth.
Beat in eggs one at a time.
Add brown sugar, vanilla, salt, and spices until just combined.
Stir in pumpkin and sour cream until smooth.
Pour over cooled crust and tap lightly on the counter to remove air bubbles.
Place pan back on grill and bake for 30 to 40 minutes until pumpkin has just set at the center; check at 20 minutes and turn pan front to back if necessary.
Remove and cool completely on wire racks before cutting.

To Serve:

Run a knife along the edge of the pan and use the parchment to lift bars out of pan and onto cutting board.
Cut into 2-inch squares.
Bars may be kept in the refrigerator in an air-tight container for up to three days.