Cheesecake is all the rave around here. But I will be honest, I am pretty picky about my cheesecakes. See, my favorite part of the cheesecake (and how I judge most of them) is the crust. I love the crust so much, that when I make homemade cheesecakes, I make sure I have extra crushed graham crackers because I know I cannot resist taking a couple of bites. Those graham crackers with a tad of sugar and butter?
Dee-lish. Now the other day we were in New York and we were offered a piece of New York style Cheesecake at a restaurant. I hesitated, but since I did not know what the difference was, I ordered it. I was quite disappointed. Turns out, a New York style Cheesecake is just a plain cheesecake without the crust. How boring is that?
That is why every time I make cheesecake, I make sure to include a good, thick crust. These cheesecake bars are no exception. They are full of luscious and creamy cheesecake goodness, topped with a pumpkin flavoring, a delicious glaze and any other topping you want really. These are the best because they have a thick crust so every bite you take will have some of that in it. That is what I call a real cheesecake!
Photo and recipe courtesy of Chelsea’s Messy Apron.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Change the pumpkin flavor to any other you’d like by changing the purée flavor!
