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.
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