Pumpkin Cheesecake
In this episode, Auntie Alicia brings a touch of sophistication to dessert tables with her irresistible Pumpkin Cheesecake Bars. I hope we all agree that cheesecake is an "adult food," as we dives into a step-by-step guide to create a delectable fusion of creamy cheesecake and spicy pumpkin goodness. No need to shy away from this seemingly intricate treat – Auntie Alicia breaks down the process, making it approachable for all.Equipped with just a few tools, a food processor, and a baking pan, viewers will effortlessly master the art of crafting these bars. The crust, a blend of ginger snaps, brown sugar, and melted butter, forms a crunchy base, setting the stage for the creamy cheesecake filling. With a reserved batter twist and a luscious pumpkin layer, each step is a revelation, demystifying the dessert-making experience. As Auntie Alicia demonstrates, it's not about culinary prowess; it's about sharing the joy of creating something special without unnecessary complexity. So, grab your ingredients and join Auntie Alicia in transforming everyday components into a delectable Pumpkin Cheesecake Bars delight.
Ingredients
CRUST
- 12 oz Ginger snaps
- 1/2 c. brown sugar
- 8 T butter
- big pinch of salt
CHEESECAKE
- 32 oz. cream cheese
- 1 c. sugar
- 2/3 c. sour cream
- 2 tsp. vanilla
- 1/4 tsp. salt
- 4 eggs
PUMPKIN PIE
- 15 oz. pumpkin puree
- 1 c. brown sugar
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. all spice
- 2 tsp. vanilla
- 1 c. heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
Crust:
- In a food processor, pulse ginger snaps until fine. Add brown sugar, a pinch of salt, and melted butter. Mix until crumbs are moistened. Press into the lined pan and bake for 8 minutes.
Cheesecake Filling:
- Lower the oven temperature to 275°F (135°C). In a large bowl, blend cream cheese, sour cream, granulated sugar, and vanilla. Reserve 1 cup of batter.
Pumpkin Layer:
- In the same bowl, mix pureed pumpkin, brown sugar, salt, cinnamon, nutmeg, ginger, and allspice. Add eggs, heavy cream, and vanilla. Blend until smooth.
Assembly:
- Pour cheesecake batter onto the crust. Smooth the top. Pipe reserved batter in zigzag lines. Use a skewer to create swirls.
Bake:
- Bake at 275°F (135°C) for 1 hour and 15 minutes. Chill before serving.
Topping:
- Warm and spread salted caramel sauce evenly on top. Work quickly as it will set up.
Video
Notes
Cut into bars and enjoy your delightful Pumpkin Cheesecake Bars!
