Tahini Brown Butter Crispy Rice Treats

Name: No-Bake Pumpkin Cheesecake Bars
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 0.5 cup unsalted butter; 8 ounces cream cheese; 1 cup pumpkin puree; 0.333 cup granulated sugar; 1 teaspoon pumpkin pie spice; 1 cup whipped cream

Chef

Method

1
Line an 8-inch square pan with parchment, leaving overhang on two sides.
2 min
2
Melt the butter in a large pot over medium heat. Continue cooking, stirring often, until the milk solids turn golden brown and smell nutty, 3 to 4 minutes.
4 minMedium heat
3
Lower the heat. Add the marshmallows and tahini, then stir until smooth and fully melted, about 2 minutes.
2 minLow heat
4
Remove the pot from the heat. Fold in the cereal until evenly coated.
1 min
5
Transfer the mixture to the lined pan and press it into an even layer with lightly buttered hands or parchment.
2 min
6
Sprinkle with flaky salt and cool at room temperature until firm, about 30 minutes. Lift out using the parchment and cut into 16 squares.
30 minRoom temperature

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12 servingsAmerican

No-Bake Pumpkin Cheesecake Bars

Cook

0

quickdinner

Ingredients

0 of 7 available

Method

1
Line an 8-inch square pan with parchment, leaving overhang. Stir the graham cracker crumbs with melted butter until evenly moistened. Press firmly into the pan in an even layer.
8 min
2
Beat the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice until smooth and creamy, scraping down the bowl as needed.
6 min
3
Fold the whipped cream into the pumpkin mixture until no streaks remain. Spread the filling evenly over the crust and smooth the top.
4 min
4
Chill the bars for at least 4 hours, until firm enough to cut cleanly. Lift them out using the parchment, slice into 12 bars, and serve cold.
4hRefrigerated