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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.
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Servings 0

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!
Tried this recipe?Let us know how it was!