Pumpkin Cheesecake Bars Recipe - Cooking Index
Pumpkin Cheesecake Bars Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Unsalted butter - softened |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1 1/4 cups | 78g / 2.8oz | All-purpose flour |
| 1 lb | 454g / 16oz | Cream cheese |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 3/4 cup | 177ml | Pumpkin puree |
| 1 | Salt - (large pinch) | |
| 3/4 cup | 177ml | Sour cream |
| 1 1/2 tablespoons | 22ml | Sugar |
| 1 oz | 28g | Bittersweet or semisweet chocolate |
Preheat the oven to 350 degrees. Have ready a 13- by 9-inch baking pan.
Using an electric mixer, beat together the butter and 1/4 cup sugar until smooth. Beat in 1 large egg. Sift flour over, then stir to mix. With your fingers, press the dough evenly into the bottom of the pan. Bake on the middle oven rack for 15 to 20 minutes, just until dough begins to brown. Remove from the oven and set aside. reduce the oven temperature to 325 degrees.
Using an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Mix in the remaining 2 eggs. Stir in ginger, cinnamon, pumpkin puree, and salt until mixture is well combined.
Using a rubber spatula, spread the mixture evenly over the baked crust. Bake on middle oven rack for 25 minutes, or until firm. Transfer the pan to a wire rack and let stand until completely cool.
Mix together the sour cream and the remaining 1 1/2 tablespoons sugar until smooth. With a rubber spatula, spread the mixture evenly over the pumpkin.
In a double boiler, or in a heatproof bowl snugly fit over a saucepan of water or in a microwave on 50 percent power, melt the chocolate, stirring often. Using a spoon, drizzle over the bars. Refrigerate until the chocolate is set. Cut the bars using a sharp knife. Wipe the blade clean with a damp paper towel between cuts. Store, airtight, in the refrigerator, for 2 to 3 days, or freeze for up to 1 month.
This recipe yields 18 three-inch by two-inch bars.
Source:
JOY OF COOKING CHRISTMAS COOKIES by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (c) 1996 - Schribner, an imprint of Simon & Schuster, New York, NY - 128 pages - $16.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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