Pumpkin Cheesecake Bars

1. 1 Crackerspack 200 g ≈ $2.50 23 g
2. 2 Butterpack 180 g ≈ $1.60 10 g
3. 3 Cream cheesepack 140 g ≈ $1.80 40 g
4. 4 Pumpkinpack 1 kg ≈ $2.80 50 g
5. 5 Eggspack 10 pcs ≈ $1.89 0.2 pcs
6. 6 Sugar 15 g
7. 7 Cinnamon to taste
8. 8 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut pumpkin⁴ into small pieces, roast at 375°F (190°C) for 20 minutes until tender, then mash into a smooth purée.

2. Crush graham crackers¹ into fine crumbs, mix with melted butter², and press firmly into a small pan.

3. Pre-bake the base at 350°F (180°C) for 8 minutes until lightly golden.

4. Blend cream³ cheese, pumpkin⁴ purée, egg, sugar, cinnamon, and salt until smooth.

5. Pour filling over the base and spread evenly.

6. Bake 28–32 minutes at 325°F (170°C) until edges set and center jiggles slightly.

7. Cool completely, chill 1 hour, then cut into bars.