Lompat ke konten Lompat ke sidebar Lompat ke footer

The Ultimate Pumpkin Cheesecake Bars





Serves: 8 servings

Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hr 30 mins


IngredientsCrust:


  • 3 cups  graham cracker crumbs 
  • 1/3 cup  brown sugar 
  • 1 teaspoon  ground cinnamon 
  • 1 teaspoon  ground nutmeg 
  • 1/4 teaspoon  ground cloves 
  • 1 stick  (1/2 cup) unsalted butter  (melted)


Cheesecake Batter:


  • 4 packages  (8 oz each) cream cheese  (at room temperature)
  • 1 1/2 cup  granulated sugar 
  • 2 tablespoon  cornstarch 
  • 4  large eggs  (at room temperature)
  • 1/2 cup  heavy whipping cream  (at room temperature)
  • 3/4 cup  sour cream  (at room temperature)
  • 1 teaspoon  vanilla extract 


Pumpkin Layer:


  • 1 can  (15 oz) pumpkin puree 
  • 1 teaspoon  ground cinnamon 
  • 1/2 teaspoon  ground nutmeg 
  • 1 teaspoon  pumpkin spice  (optional)


Cinnamon Whipped Cream:


  • 2 cups  heavy whipping cream  (cold)
  • 1/2 cup  granulated sugar 
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon 


Instructions


  • Preheat oven to 325 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.


Cheesecake Crust:


  • Lightly coat a 9x13-inch pan with baking spray and set aside.
  • Add the "Crust" ingredients to a large bowl and stir until well combined.
  • Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  • Refrigerate or best freeze for at least 20 minutes.


Cheesecake Batter:


  • Make sure all the ingredients are at room temperature before you begin.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  • Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
  • Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan.
  • Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.

Pumpkin Layer:




  • Add the "Pumpkin Layer" ingredients to the remaining half of cheesecake batter that you set aside, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
  • Remove cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.



Bake:


  • Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  • Bake in the preheated oven for about one hour.
  • Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
  • Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.


Chill:


  • After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
  • Transfer to the refrigerator and chill for 6-24 hours.


Cinnamon Whipped Cream:


  • Add cream, sugar, vanilla and cinnamon to a large bowl.
  • Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  • Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars right before serving.


Posting Komentar untuk "The Ultimate Pumpkin Cheesecake Bars"