The
Ultimate Pumpkin Cheesecake Bars
prep time:
30 MINS
cook time:
1 HR
total time:
1 HR 30 MINS
Pumpkin Cheesecake Bars are
luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty
amount of homemade cinnamon whipped cream.
Ingredients
Crust:
·
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
1. Preheat oven to 325 degrees
Fahrenheit.
2. Adjust the top rack to be
positioned in the middle of the oven.
Cheesecake Crust:
1. Lightly coat a 9x13-inch pan
with baking spray and set aside.
2. Add the "Crust"
ingredients to a large bowl and stir until well combined.
3. 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.
4. Refrigerate or best freeze
for at least 20 minutes.
Cheesecake Batter:
1. Make sure all the
ingredients are at room temperature before you begin.
2. 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.
3. 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.
4. Remove crust from freezer
and pour 1/2 of the cheesecake batter mixture into the prepared pan.
5. 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:
1. 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.
2. Remove cheesecake from the
freezer and pour the pumpkin layer on top. Level the top with a spatula.
Bake:
1. Read the post for
"water bath" tips if you want to bake the cheesecake using a
"water bath".
2. Bake in the preheated oven
for about one hour.
3. 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.
4. Turn oven off and prop open
oven door and leave the cheesecake to cool in the oven for one hour.
Chill:
1. 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.
2. Transfer to the refrigerator
and chill for 6-24 hours.
Cinnamon Whipped Cream:
1. Add cream, sugar, vanilla
and cinnamon to a large bowl.
2. 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.
3. 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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