Thursday, November 10, 2011

Pumpkin Cheesecake Bars

You see, a few months back I was explaining to Josh my love for all things pumpkin-flavored. To which he responded, "I don't really like pumpkin". But then, an interesting thing happened. Over the course of the last few months, I bought Trader Joe's amazingly delicious Pumpkin Spiced Ice Cream...and he started joining me for my weekly nightly bowl of it. And then, I introduced him to the Pumpkin Spiced Latte at Starbucks. And whad'ya know? He suddenly loves pumpkin. Shocking, right? MEN! So Josh's birthday is today and in celebration of him turning one year wiser, I wanted to make him something delicious using his new favorite ingredient, pumpkin.

To Josh - Happy Birthday! You are the best thing that has ever happened to me. You're my best friend and the love of my life. I am so blessed to have you as my partner in this journey and I can't wait to marry you!


Ingredients for Pumpkin filling
1 15-oz can pumpkin
3 eggs
1/2 cup brown sugar
2 TBSP cream
1 tsp vanilla extract
1/2 cup granulated sugar
1 TBSP cornstarch
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
24 ounces (1.5 lbs) cream cheese, at room temperature

Ingredients for GF Graham Cracker crust
2 cups crushed GF graham crackers
3 TBSPs sugar
1/2 cup butter, melted
3/4 cup sweetened flaked coconut
*whipped cream to top

Preparation Instructions
Preheat your oven to 325 degrees.

In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Add a large piece of heavy-duty aluminum foil into the bottom and up the sides of 9x13 baking dish, letting the ends hang over so you can use them to lift the bars out after they've baked. Spray the foil with nonstick cooking spray. Press graham cracker mixture onto the bottom of the foil lined pan. Bake for 10 minutes, then let cool.

Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

Beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.

Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with homemade whipped cream.

2 comments:

  1. Thanks for sharing this recipe! I shall make this one at home for my kids this weekend. As for me, I can't eat too much of sweets yet because I just recently had dental implants in Los Angeles. But I'm pretty sure my kids would finish eating it soon after I make it.

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  2. It saddens my that the cheap orthodontics in our town advised me not to eat sweet goods for a while. My teeth had just been corrected and it would only get damaged if I eat too much sweets again.

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