Pumpkin Pecan Cheesecake Bars
What’s better than a fall-flavored pumpkin pecan cheesecake? Pumpkin pecan cheesecake bars that you can eat with your hands, of course! Our pumpkin pecan cheesecake bars, inspired by Rasa Malaysia, give you all the creamy, dreamy lusciousness of a fork-friendly slice of pumpkin cheesecake, but with the finger-food ability to eat without a plate.
These deeply satisfying dessert bars deliver melt-in-your-mouth bites of spiced pumpkin filling on top of a brown sugar shortbread-style crust studded with pecans. They are so good, you’ll want to make pumpkin cheesecake bars all autumn long. Take them to the upcoming fall harvest parties, football game get-togethers, and holiday gatherings with family and friends. Bake an extra batch to tuck them into your kiddo’s school lunch bag or bring a big batch to treat the whole class.
Not only are these pumpkin pecan cheesecake bars delicious, they are remarkably easy to make. Start by pressing the crust—a simple combination of flour, brown sugar, butter, and pecans—into the bottom of a baking dish and bake until lightly browned. While the crust is cooling, whip together the cheesecake filling and pour over the crust. The cheesecake filling is a scrumptious mixture of softened cream cheese, coconut sugar, pumpkin puree, eggs, vanilla, and fall spices. Slide the baking dish in the oven and bake for an additional 30 minutes or until golden brown. The hardest part of making this dessert is having to wait for it to cool before taking your first bite.
Cook’s note: Coconut sugar is a wildly popular alternative sweetener that has taken the baking world by storm. This succulent sweetener is made from the nectar of coconut blossoms, which is boiled and ground into a granular substance with the texture of brown sugar. From a nutritional standpoint, coconut sugar reigns supreme over refined sugar because it has a lower glycemic index and a more complex flavor. However, keep in mind that coconut sugar is still sugar and should be consumed in moderation. If you don’t have coconut sugar in your pantry, you can swap in brown sugar for this pumpkin pecan cheesecake bar recipe.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!
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Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings
Ingredients
Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving
Directions
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
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The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | The Pioneer Woman | Food Network
Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes
Martha Stewart shares the recipe for her festive and delicious pumpkin cheesecake, complete with a dazzling two-toned effect that swirls a cream cheese filling with a pumpkin puree. And nothing pairs better with a pumpkin cheesecake than a crust made from scratch using finely ground graham cracker crust. Plus, Martha shows us a super simple method for making a cheesecake by creating a Bain Marie effect in a roasting pan.
Pumpkin Cheesecake (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 4 Episode 3.
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Martha Stewart’s Pumpkin Cheesecake | Martha Bakes Recipes