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David_Venable

Pumpkin Cheesecake Bars...Autumn, Here We Come!

by ‎08-31-2015 05:36 PM - edited ‎08-31-2015 05:40 PM

Hello, foodies…

 

September starts TOMORROW! That means we’re beginning a brand-new theme on In the Kitchen with David…Fall Harvest Home Cooking. September is a time of transition...with the kids and grandkids back in school, those nightly activities and groups starting back up, and of course, the season will soon be changing! So here’s a little taste of fall that you can enjoy now all the way through Thanksgiving: Pumpkin Cheesecake Bars.

 

 

Pumpkin Cheesecake Bars

Serves 12

 

This recipe is prepared with the KitchenAid Artisan Design Collection 5-Quart 325-Watt Stand Mixer (K132509).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

 

Ingredients:

Crust:

  • 2-1/4 cups finely crushed gingersnaps
  • 1/4 cup packed light brown sugar
  • 3/4 tsp ground cinnamon
  • 6 Tbsp unsalted butter, melted

Filling:

  • 2/3 cup canned pumpkin puree
  • 1 Tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 3 large eggs

Preparation:

  1. To make the crust, preheat oven to 325°F. Lightly grease a 9" x 13" baking pan. Set aside.
  2. Place the ground cookies, sugar, and cinnamon in a medium-size bowl and toss to combine. Add the butter and mix with your hands until evenly incorporated.
  3. Place the crust mixture into the prepared pan and press tightly until the bottom of the pan is fully covered. Bake for 15 minutes. Remove from the oven, set aside, and cool completely. 
  4. To prepare the filling, combine the pumpkin, flour, cinnamon, nutmeg, and cloves in a medium-size bowl. Set aside.
  5. Fit a stand mixer with a paddle attachment and beat the cream cheese until smooth and lump-free. Add the sugar and vanilla and mix until well combined. Add the eggs, one at a time, beating until well incorporated. 
  6. Spoon about a third of the cream cheese batter into the pumpkin batter and mix until fully combined. Pour the remaining cream cheese batter over the baked crust. Spoon the pumpkin batter over the cream cheese batter. With the tip of a small spatula, swirl the two batters together until marbled.
  7. Bake 32–36 minutes, or until the center is just set. Remove the cheesecake from the oven, and place the pan onto a wire rack to cool completely. Cover and refrigerate for at least 8 hours, or overnight. Cut into bars and serve.

 

pumpkin_cheesecake_bars.jpg

 

Foodies, what I love about this cheesecake is the ease of baking…you don’t have to use a water bath or let the cheesecake rest in the oven after baking to prevent cracking. You don’t even have to use a springform pan. Yet this recipe gives you all the flavor of a pumpkin cheesecake in brownie-like simplicity. The hardest part is waiting for the cake to cool and set overnight!

 

I’ll see you on Wednesday night for In the Kitchen with David at our usual start time, 8pm ET. Thanks for reading.

 

Keep it flavorful!

—David