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Beranda / #TheSweetandGreat Recipe >>>>> Pumpkin Pie Cheesecake Bars

#TheSweetandGreat Recipe >>>>> Pumpkin Pie Cheesecake Bars





#TheSweetandGreat Recipe >>>>> Pumpkin Pie Cheesecake Bars

This cake is very tasty, yummy, sweet. This cake is made from selected ingredients and is certainly easy to get at the supermarket.

 Suitable for all ages. And this can be a complementary food. And if we enjoy with our loved ones, it will be far more enjoyable :)

 We don't need to buy it, because we can easily make it ourselves at home. So, try it to make at home and good luck... 


Ingredients

 For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 4 ounces unsalted butter, melted


 For the Pumpkin Pie Cheesecake Bars:

  • 4 (8 ounces) packages full-fat cream cheese, softened
  • (1) 15 ounce can pumpkin puree
  • 1 cup granulated sugar
  • 2/3 cup dark brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons bourbon (optional)
  • 3 large eggs plus 3 egg yolks, at room temperature
  • 2 teaspoons all-purpose flour
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
Instructions

 For the Graham Cracker Crust:

  1. Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
  2. In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  3. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  4. Reduce the oven temperature to 325 degrees (F).


 For the Pumpkin Pie Cheesecake Bars:

  1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand-held electric mixer, beat the cream cheese and pumpkin puree until completely smooth.
  2. Add both sugars, vanilla, and bourbon (if using) and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  3. Stir in the flour and spices, mixing just until combined.
  4. Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter.
  5. Pour filling on top of the prepared crust, and spread evenly.
  6. Check to ensure your oven has cooled to 325 degrees (F), then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as it cools.
  7. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
  8. When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.



Thank you for coming to my blog and enjoyed to try to make this food at home, good luck