Pumpkin Cheesecake Bars

Here is my last recipe from my PFB picnic.  I have to warn you, although this treat is incredibly delicious it is equally dangerous.  It’s one of those goodies that can make you go a little crazy in the head, ultimately finding yourself hidden in the closet eating an entire tray.  In fact there may or may not be crumbles on the floor of my closet right now, but I can neither confirm or deny it.

They are perfect to take as a gift to one of the many holiday parties you will be attending in the next few months or as a Thanksgiving dessert alternative.

First lets start with the crumbly nutty crust.

Preheat oven to 350°F. Butter 9x9x2-inch baking pan and line with aluminum foil or parchment paper. In a food processor combine flour, brown sugar, salt and butter.

Pulse the ingredients to blend until coarse meal forms.

Add pecans and pulse until nuts are chopped.  I added extra pecans, because I LOVE pecans!

Add oats and process pulsing until mixture is moistened but not clumping.

Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).

Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 20 minutes.

Remove from oven while preparing filling. Maintain oven temperature.

Add all the filling ingredients to the same processor and process until smooth.

Pour filling over warm crust.

Bake until set, dry in center, and beginning to rise at edges, about 20 minutes.  You kitchen will smell of all the warm spices of fall.

Maintain oven temperature.

For the topping combine sour cream, sugar and vanilla in a bowl. Whisk together until well combined. Spread evenly over hot filling.

Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.   For the heck of it I sprinkled some chocolate toffee bits over top too.

I told you they where dangerous.

Cover bars and chill until cold, about 2 hours.

These can be made 2 days ahead. Keep chilled. Cut into squares.

Love at first bite!  Crumbly nutty crust, sweet warm spice pumpkin filling  and crunchy topping.  The sour cream was also a great addition to this sweet treat, giving it just a touch of sour.  They are delicious, creamy and full of texture.

I could really used one of these squares right now with a warm glass of milk.

My suggestion is to make them immediately and share them with no one.

Ok, you can share…one…with me. 😀

Print Recipe

Pumpkin Cheese Cake Bars (Bon Appetit October 2006)

Crust:

• 1 cup all purpose flour
• 3/4 cup (packed) golden brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, diced
• 1 cup pecan halves (about 4 ounces)
• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 cup canned pure pumpkin
• 1/2 cup sugar
• 1 large egg
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon vanilla extract

For crust:

Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:

Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:

Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.