Pumpkin Burlee Cheesecake Bars

If you have around 45 minutes to spend in the kitchen, Pumpkin Burlee Cheesecake Bars might be an outstanding lacto ovo vegetarian recipe to try. This side dish has 350 calories, 6g of protein, and 22g of fat per serving. This recipe serves 12 and costs 95 cents per serving. Many people made this recipe, and 1170 would say it hit the spot. If you have butter, graham crackers, sour cream, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes are Pumpkin Cheesecake Bars, Pumpkin Cheesecake Bars, and Pumpkin Cheesecake Bars.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Fro the crust:Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon (use fingertips to break up clumps of brown sugar as needed). Pour in melted butter and mix with a fork until evenly moistened. Pour into prepared baking dish and press firmly into an evenly layer. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.For the filling:In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed). Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla. Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree. Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly. Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance). Lift from pan using all sides of parchment overhang. Cut into bars and remove from parchment.For the topping:Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften). Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again. Then pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).Recipe source: Cooking Classy

 

Step by step:

1. Fro the crust:Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon (use fingertips to break up clumps of brown sugar as needed).

2. Pour in melted butter and mix with a fork until evenly moistened.

3. Pour into prepared baking dish and press firmly into an evenly layer.

4. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.For the filling:In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed).

5. Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds.

6. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla. Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree.

7. Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly.

8. Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance). Lift from pan using all sides of parchment overhang.

9. Cut into bars and remove from parchment.For the topping:Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften). Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again. Then pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).Recipe source: Cooking Classy

Nutrition Information:

covered percent of daily need