Maybe I made pumpkin cheesecake bars over the weekend.
Maybe I didn’t.
Either way, I’ll share the recipe!
Pumpkin Cheesecake Bars
(from this delicious recipe)
Crust
- 1/3 c flour
- 1/4 c oats
- 1/4 c almonds
- 1/4 c brown sugar
- 1 tbs agave nectar
- 1 tsp cinnamon
- 5 tbs butter
Pulse together dry ingredients in food processor. Then, add butter in small cubes and process until dough is coarse and crumbly. Press into rectangular pan.
Bake at 350 for 13 minutes.
Pumpkin Cheesecake Filling
- 8 oz. cream cheese
- 1/2 c canned pumpkin puree
- 1 tsp vanilla
- 1/4 c white sugar
- 1/3 c agave nectar
- 1 tsp cinnamon, plus nutmeg, pumpkin spice, allspice, whatever you have
- 2 eggs, slighty beaten
Cream together everything except for the eggs. The recipe I used emphasize not beating in the eggs, instead stirring them in as a last step. I complied, but who knows why?
Should be very smooth, fluffy, and luscious. Then, just pour the mix on top of the crust, and spread evenly.
Bake for 30 minutes at 350F. It should come out looking something like this…
The edges weren’t burnt, it just browned where I had smeared some batter against the dish. No worries.
The next step: Chill out. This is the hardest part, because when I want cheesecake, I want it FAST.
About two hours later (half spent in the refrigerator), I started on the chocolate ganache topping. This was just milk chocolate, 1/2 tbs of butter, and 1/4 c milk heated over a double boiler.
Then, I popped it back in the fridge for another 20 minutes. Finally it was time to carve into it.
I used a long knife and a cup of warm water to slice up individual bars, and topped them with cacao nibs for some crunch!
Couldn’t be better, I promise!
By the way, look what I found… stuffed cookies!!
That’s right, this clever blogger on Oatmeal CookieBlog figured out a way to stuff a cookie with a cream cheese filling! I couldn’t believe my eyes, but he even has a video to demonstrate. I’m totally inspired by his genius!
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