Wednesday, October 24, 2012

pumpkin cheesecake bars

My husband is the inspiration behind this new dessert. 

He recently asked me to make a dessert that "has cream cheese and something with that pumpkin stuff in it." Knowing that he loves cheesecakes and sour cream pies, here's what I came up with . . .


These Pumpkin Cheesecake Bars rival that of the famous Pumpkin Gooey Buttercake! I know, hard to believe, right?! But its tart (slightly sweetened) topping, creamy and rich pumpkin cheesecake filling, and shortbread crumble bottom is just that . . . . so DELICIOUS!

Friends and family have given it great reviews! I love hearing "Did you make this?" and "This is my favorite pumpkin dessert, ever!"  Comments like those make baking extra fun!

TIPS . . You can prepare and bake this dessert in a 9-inch square pan or a 9-inch glass pie dish. For a casual evening of entertaining friends, I recommend preparing and baking it in a 9-inch glass pie dish. It makes for a special presentation, especially when giving the slice a light sprinkling of powder sugar or PUMPKIN PIE SPICE. 


Here's what you'll need . . .

Crust
1 cup all purpose flour
3/4 cup (packed) golden brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 cup pecan halves (about 4 ounces, optional)
3/4 cup old-fashioned oats

Filling
1 (8-ounce) package cream cheese, room temperature
3/4 cup canned pure pumpkin
1/2 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

sour cream topping
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter 9x9x2-inch baking pan. 
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press 3 1/2 cups crumbs onto bottom of prepared square pan. 
Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 10-12 minutes. Cool crumbs. 
Bake crust until golden, about 15 minutes. Remove from oven and set out to cool while preparing filling. 
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over warm crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. Set on a rack to completely cool.  
Sprinkle crumbs on top; gently press into topping. 
Cover; chill until cold, about 2 hours. Cut into squares. 
Keep chilled. 
Can be made 2 days ahead. 





bon appetit!



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2 comments:

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