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N OT E WO RT H Y
RECIPE
PUMPKIN SPICE
INSTRUCTIONS
Savor the season with this delicious recipe.
To Make the Crust:
Pumpkin season is here and Pumpkin
3. In a bowl, combine the crust
1. Preheat the oven to 350 degrees F. 2. Line a 9x9” baking dish with foil and spray with cooking spray.
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Crumble Cheesecake Bars are an
ingredients and stir well to combine.
irresistible fall treat with a graham
4. Press the crust mixture on the bottom
cracker crust, pumpkin cheesecake filling and a crumble topping!
of the prepared baking dish. 5. Bake in the preheated oven for 8-10 minutes, until the edges are golden. 6. Set aside to cool slightly.
INGREDIENTS
For the Crust:
To Make the Cheesecake:
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• 1 1/2 cups graham cracker crumbs
Meanwhile, make the cheesecake.
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For the Pumpkin Cheesecake:
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(about 11 sheets) • 1/4 cup granulated sugar • 1/2 cup butter, melted • 16 oz. cream cheese, at room temperature • 1/2 cup granulated sugar • 2 large eggs • 1 tsp. pure vanilla extract • 3/4 cup pumpkin puree • 1 tsp. cinnamon • 1/2 tsp. ginger • 1/2 tsp. nutmeg • 1/4 tsp. cloves • 1/2 tsp. salt
1. In a medium/large bowl with an electric mixer, beat together the cream cheese and sugar. 2. Add the eggs, one at a time, scraping down the edges as you go and beating to combine completely. 3. Add the vanilla and pumpkin puree, and beat well to combine. 4. Add the cinnamon, nutmeg, ginger, cloves and salt, and stir well to combine. 5. Pour cheesecake mixture over the crust. 6. Bake in the preheated oven for 30 minutes. Note: you will now make the crumb topping and add it after the
For the Crumb Topping:
cheesecake has baked for 30 minutes,
• 1/2 cup butter, melted
and then continue baking.
and cooled for ~10 minutes • 1 cup brown sugar
To Make the Crumb Topping:
• 1 cup all-purpose flour
1. In a small bowl, combine the butter,
• 1/2 cup oats
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2. Evenly sprinkle the crumb topping
For topping:
3. Continue baking the cheesecake
over the partially baked cheesecake. • Caramel sauce
for 25-30 more minutes, until the cheesecake has set. This can be
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difficult to know when, as the middle will still jiggle a little, but the top of it should be set and not gooey. 4. Cool for 1 hour at room temperature and then continue cooling in the refrigerator for 1-2 hours. 5. Cut into bars and serve topped with warm caramel sauce. Enjoy!
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Contributed by Taylor Ellingson, a local cookbook author and food blogger at greensnchocolate.com
PHOTO COURTESY OF TAYLOR ELLINGSON
NICOLE HANKEN
brown sugar, flour, oats and vanilla.
• 1 tsp. pure vanilla extract
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