PUMPKIN CHEESECAKE BARS

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INGREDIENTS

– graham cracker crumbs – brown sugar – cinnamon – Karo syrup – salted butter – heavy cream – unflavored powdered gelatin Full ingredients

Step-by-step instructions!

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Start making the crust by whisking together graham cracker crumbs, brown sugar, and cinnamon.

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Combine the Karo syrup and butter and mix this into the graham cracker mixture until it's evenly moistened and crumbly.

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Press the crust mixture into an 8" pan lined with parchment paper. Chill in the freezer while prepping the pumpkin cheesecake filling.

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Whip the heavy cream to stiff peaks in a medium mixing bowl. Refrigerate this while prepping the remaining filling components.

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Sprinkle the gelatin over water in a small bowl. Let it sit for 1-2 minutes. Then, microwave for about 15 seconds - just long enough for the gelatin to dissolve.

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Beat together the remaining filling ingredients, and then mix the gelatin in until the filling is smooth. Gently fold in the whipped cream.

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Spread the filling over the chilled crust in the prepared pan. Chill for at least 8 hours before slicing and serving.

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Swipe up for the full recipe with serving tips!

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