Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars

Pumpkin Pie Cheesecake Bars with a ginger snap crust and a marshmallow sour cream topping are the ultimate Thanksgiving Day dessert. Make them this year and drop the mic on all the other dishes served at your feast!

Back On The Set And Coverin’ All Bets

Alright, gang! It’s that time of the the month again!

Um…

I mean. The Fucking Fab Food Bloggers are back! I’m really hoping that this will be a monthly thing as It lights a fire under our mother blogging asses and keeps us creating. Always Be Creating!  
So we’re back and what are we up to this time?  A few months ago, I was talking to my friend Jenna Salvagin.  You remember my friend Jenna right?  She was the one who inspired my Grilled Peach Jam Recipe.  Well she’s a wedding photographer and she was showing a photo she took at a client’s wedding that was so good, so badass that I said “OMG Awesome!  ‘You may now drop the mic!'”

Now I kind of want to coin that phrase and I have an outlet to do so!  So I’ve convinced the other FFFB’s to do a post with that as a hashtag.  We are making Mic Dropping Thanksgiving Dishes. Dishes so good that after you’ve served it, You May Now Drop the Mic.  Or maybe the knife. OK. Don’t drop the knife. No wait, do!  It will make for an interesting story for next Thanksgiving. (seriously don’t)

#YouMayNowDropTheMic

Yeah!  I like the ring of that!  So I want to give you guys the ability to drop the mic this Turkey Day and boy will you be prepared.  We’ve got apps, desserts, sides. I feel like the fact that they had to be “mic dropping” really inspired the FFFBs to create some bad ass recipes. So, without further ado let’s get to it!

Meet The Fuckers

I sometimes call them The Fuckers and I’m not sure how happy they’d be if I shared that.  So let’s get to know who is involved in this month’s challenge, including a few newcomers.

Nomageddon

Nomageddon

Pumpkin Pie Cheesecake Bars With A Gingersnap Crust

Ny Foodgasm

NY Foodgasm

Ultimate Thanksgiving Stuffing

All Roads Lead To The Kitchen Logo

All Roads Lead To The Kitchen

Cranberry Port Ring

Quarter Life Crisis Cuisine

Quarter Life Crisis Cuisine

Kickass Green Bean Stuffarole

Bread Booze Bacon

Bread Booze Bacon

Creamed Spinach With Bacon

This Mama Cooks

This Mama Cooks

Gluten Free Deep Dish Pumpkin Coconut Cream Pie

As you can see, we’ve got some seriously kick ass recipes this time!  Click through and check em out!

For the past couple of years, I’ve been making this pumpkin pie cheesecake, and each time it’s been fantastic, but damn is it heavy.  So along with tweaking the recipe a bit, I decided that portion control is really important or else everyone will fall into a food coma at dessert and never leave.  Instead of a pie we’re making these into bar form!

To get started we need to make the crust.  Start by preheating your oven to 350ºF.  Next melt a 1/4 cup of butter in the microwave.  Set it aside and allow it to cool.  Measure out 9 ounces of gingersnaps on a kitchen scale.  Put them in a plastic bag and crush them up into bits by smashing the bag on things; for example: the countertop, the ground, your mother-in-law (KIDDING).  Pour the crumbs into a food processor.  Next chop up the candied ginger and add that to the bowl.  Add, the nuts and light brown sugar and pulse until finely ground.  Add the butter and pulse again just to incorporate.  Next line a 9″ x 13″ glass or ceramic pan with parchment paper.  Leave extra on the short ends so that you will have handles to lift the whole thing out.  Pour the contents of the food processor out into the pan and smooth it out.  Press firmly into the pan so you have a solid layer and toss it onto the middle rack of the oven and cook for 10 minutes.  Let it cool COMPLETELY.

Make Your Own Pumpkin Puree

DIY Pumpkin Puree

Did you know it’s really easy to make your own pumpkin puree?  You can do it in an hour and this recipe uses a secret ingredient!

While the crust bakes and cools, we can make the filling.  Using a kitchen aid mixer, beat the cream cheese and sugar until fluffy, about 2 minutes.  Pour in the pumpkin purée and beat until incorporated.  At this point, you may find it necessary to turn off the mixer and scrape down the sides.  Set the mixer to lower speed and add the eggs 1 at a time.  Add the flour, spices and salt and beat for a few more seconds.   Add the vanilla and beat for another few seconds.  Now your filling is ready!  Pour it into the pan with the cooled crust and and smooth it out with a silicone spatula.  Bake for an hour. When it’s ready, the filling should be “just set” in the center.

Once it’s set, remove from oven and allow to cool.  Then refrigerate overnight.

OMG It’s Thanksgiving Morning And I’m Supposed To Bring A Dessert!

That is what you will NOT be saying because you’re about 90% done making dessert.  The beauty of this recipe is that it is a make ahead deal.  All we have to do is make the topping.  So after you’ve had your coffee and Pumpkin Pancakes, you can leisurely make the topping and watch the parade.  Just add the milk and the marshmallows to a medium heavy-bottomed sauce pan and melt them over medium-low heat.  Remove from heat and stir in the vanilla and salt.  Let it cool for a minute or two and fold in  sour cream.  Pour the topping onto the cheesecake sheet and smooth it out with a silicone spatula.  Chill for an hour.
Lastly, we need to cut these babies.  Lift the whole thing out the pan with the parchment paper “handles”.  You may need to run a knife along the edges to get the thing out.  Next cut into squares or 1.5″ x 2″ rectangles.  That’s it!  You just made a total mic dropping dessert!
#YOUMAYNOWDROPTHEMIC

Currently Jamming To


This recipe requires a little something special.  Here’s a list of what you will need:

Pumpkin Pie Cheesecake Bars
Yields 16
Pumpkin Pie Cheesecake Bars With a Gingersnap Crust and a Marshmallow Sour Cream Topping
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Prep Time
20 min
Prep Time
20 min
For The Crust
  1. 9 Ounces of Gingersnaps, crumbled
  2. 1 Cup Pecans
  3. 1/4 Cup Light Brown Sugar
  4. 2 Tbsp Candied Ginger
  5. 1/4 Cup Butter, melted (1/2 Stick)
For the Filling
  1. 4 8 oz Packages of Cream Cheese, room temperature
  2. 2 Cups Sugar
  3. 1 2/3 Cups Fresh Pumpkin Puree (or 1 can)
  4. 5 Large Eggs
  5. 3 Tbsp Flour
  6. 1 Tsp Freshly Grated Cinnamon
  7. 1/2 Tsp Ground Ginger
  8. 1/4 Tsp Ground Allspice
  9. 1/4 Tsp Salt
  10. 2 Tbsp Vanilla Extract
For the Topping
  1. 2 Cups Mini Mashmallows
  2. 1/4 Cup Whole Milk
  3. 1 Tsp Vanilla Extract
  4. Pinch of Salt
  5. 1 Cup Sour Cream
For the Crust
  1. Preheat Oven to 350ºF. Line a 9"x13" ceramic or glass pan with parchment paper, Leave some extra paper along the short sides to use as "handles".
  2. Next melt a 1/4 cup of butter in the microwave. Set aside and allow to cool.
  3. Put the gingersnaps in a plastic bag and crush them. Pour the crumbs into a food processor.
  4. Next chop up the candied ginger and add that to the bowl.
  5. Add, the nuts and light brown sugar and pulse until finely ground.
  6. Add the butter and pulse again just to incorporate.
  7. Pour the contents of the food processor out into the pan and smooth it out. Press firmly into the pan so you have a solid layer and toss it onto the middle rack of the oven and cook for 10 minutes. Let it cool COMPLETELY.
For the FIlling
  1. Using a kitchen aid mixer, beat the cream cheese and sugar until fluffy, about 2 minutes.
  2. Pour in the pumpkin purée and beat until incorporated. At this point you may find it necessary to turn off the mixer and scrape down the sides.
  3. Set the mixer to lower speed and add the eggs 1 at a time. Make sure each one is incorporated before adding the next.
  4. Add the flour, spices, and salt and beat for a few more seconds.
  5. Add the vanilla and beat for another few seconds.
  6. Pour it into the pan with the cooled crust and and smooth it out with a silicone spatula.
  7. Bake for an hour. The filling should be “just set” in the center.
  8. Let cool on the countertop and then refrigerate overnight.
For the Topping
  1. Add the milk and the marshmallows to a medium heavy-bottomed sauce pan and melt them over medium-low heat.
  2. Remove from heat and stir in the vanilla and salt. Let it cool for a minute or two and fold in sour cream.
  3. Pour the topping onto the cheesecake sheet and smooth it out with a silicone spatula. Chill for an hour.
Finishing up
  1. Lift the whole thing out of the pan by the handles. If necessary separate from the sides with a knife. Cut into squares or 1.5"x2" bars.
Notes
  1. This is a great make ahead dish. You can make it the day before and top the morning of.
Adapted from Sarah Patterson Scott
Nomageddon http://nomageddon.com/
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3 comments on “Pumpkin Pie Cheesecake Bars

  1. Well I can actually say these are good because I ACTUALLY ate them!! In fact I ate 2! These were damn delicious!!

    • So good, and dietetic haha!

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