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Hello, foodies…
September starts TOMORROW! That means we’re beginning a brand-new theme on In the Kitchen with David…Fall Harvest Home Cooking. September is a time of transition...with the kids and grandkids back in school, those nightly activities and groups starting back up, and of course, the season will soon be changing! So here’s a little taste of fall that you can enjoy now all the way through Thanksgiving: Pumpkin Cheesecake Bars.
Serves 12
This recipe is prepared with the KitchenAid Artisan Design Collection 5-Quart 325-Watt Stand Mixer (K132509).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Crust:
Filling:
Preparation:
Foodies, what I love about this cheesecake is the ease of baking…you don’t have to use a water bath or let the cheesecake rest in the oven after baking to prevent cracking. You don’t even have to use a springform pan. Yet this recipe gives you all the flavor of a pumpkin cheesecake in brownie-like simplicity. The hardest part is waiting for the cake to cool and set overnight!
I’ll see you on Wednesday night for In the Kitchen with David at our usual start time, 8pm ET. Thanks for reading.
Keep it flavorful!
—David
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