Pumpkin Cheesecake Bars with Gingersnap Crust
#entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Cheesecake NY Style (Great Recipes)
Trailer Park Cookin with Genie B. Delishus is the cooking show that features easy-to-make, low-budget, scrumptious recipes that are right outta the Trailer Park. Now, this AINT no health food show! These recipes are down right greasy, loaded with salt, fattening, high-calorie, loaded with sugar, fun, creative recipes just like Grandma used to make. In this episode, Genie B. Delishus shows you how to make her recipe for NY Style Cheesecake.
We hope you enjoy the show and please be sure to subscribe to our Youtube channel. Check back for more tasty recipes coming soon!
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Cheesecake For Beginners: Passionfruit Cheesecake On Budget
Welcome to our culinary escapade where we'll whisk you away to Cheesecake Wonderland, the land of easy cheesecake delights, and budget-friendly cooking adventures! Today, we're crafting a mouthwatering Passionfruit Cheesecake that'll have your taste buds doing the happy dance.
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Before we jump into this tantalizing treat, let's take a moment to appreciate the star of our show: the glorious passionfruit, generously gifted by my cousin. But hey, if passionfruit isn't your jam, you can totally swap it with mangoes or blueberries for some fruity fun! For those eager beavers who like to be prepared, you'll find the ingredients listed in the description below.
First things first, we're making our very own caster sugar. Why settle for ordinary when you can jazz it up with finesse? It's like giving sugar a makeover, and trust me, it's so easy you'll be snapping your fingers like a baking diva! Just grab 280g of white sugar, toss it into a food processor, and... whoops, did I mention it can get a bit noisy? The blender is our hush-hush alternative. A few seconds of high-speed magic, and voilà - homemade caster sugar, saving you 50% of sugar expenses! Sweet victory!
Now that our sugar is ready to shine, it's time for the cake base. Join me on this crusty adventure where we'll blend sugar crackers (yes, budget-friendly at 86 cents!) or the ever-popular digestive cookies with 30g of sugar and 75g of butter. The food processor is our loyal companion again, turning those biscuits into a sandy paradise. And here comes the twist - a wide base pan makes its entrance, no fancy cake tin here! A little grease-proof paper dressing, some firm pressing, and we're good to go. Smart moves, fewer dishes! Time to pop it in the fridge, 'cause butter needs its beauty sleep.
As the base chills out, we embrace our creamy dreams with 500g of room temperature cream cheese. Meet the stand mixer, or if you're old-school, a handheld device works wonders too! A little whippy-whippy, 150g of our homemade caster sugar joins the party, 'cause we're going for velvety, not crunchy! Sour cream or cream? You decide, but I've got a stash of sour cream chillin' in my fridge, ready to lighten things up. Crack open three eggs and add a dash of imitation vanilla for a touch of complexity. Ooh, and just a smidge of plain flour for that extra magic.
Time to take our chilled crust out of the fridge, and let's pour that luscious cake batter all over it! I'm loving my spectula for this, 'cause not a drop should go to waste. And into the oven, they go! Bake for 1 hour and 15 minutes at 160 degrees Celsius, or until the filling sets. Pro tip: to avoid oven chaos, place a pot or baking tray with a liter of boiling water on the bottom. Oven, you've got this!
In the meantime, while the cake's doing its thing, let's create the pièce de résistance - Passionfruit Coulis! Those lovely passionfruits we harvested earlier are all set to simmer with sugar on low heat. A bit of starch slurry magic thickens up the coulis, and just like that, we've got ourselves a heavenly topping. Save those precious drops, 'cause nothing deserves to go to waste.
Fast forward to the next day. The moment of truth arrives as we attempt the great cake flip! Flipping fantastic or hilariously disastrous? We're embracing the latter with a good laugh! But fear not, the crust remains steadfast, and the cake's dazzling yellow hue thanks to our passionfruit prowess!
Now, the icing on the cake - literally! The Passionfruit Coulis dances on top, making this masterpiece even more irresistible. Can you smell the fragrance? You'd wish you could!
And finally, the grand finale - the cost breakdown! Drumroll, please! This delightful Passionfruit Cheesecake, a mere $6.158, a budget-friendly wonderland of flavors! Just a reminder, my fellow culinary adventurers, some ingredients might be gifts or special deals, but rest assured, it's a solid recipe worth every penny!
So, without further ado, jump into your aprons and venture forth! This easy cheesecake recipe is here to whisk you away to a world of passion and delight, where budget cooking meets divine dessert indulgence. Like, subscribe, and let's make our cheesecake dreams come true together! ????????????
Bon Appétit and Happy Cheesecaking! ????????
*For the Crust:*
250g of sugar crackers or digestive cookies
30g of caster sugar
75g of butter (room temperature or melted)
*For the Cheesecake Filling:*
500g of cream cheese (room temperature)
150g of caster sugar (homemade caster sugar, as mentioned in the video)
120g of sour cream (or cream)
3 eggs
2 teaspoons of plain flour
10-20g of imitation vanilla (optional)
Passionfruit pulp (optional, amount as desired)
*For the Passionfruit Coulis Topping:*
300g of fresh passionfruit pulp
100g of sugar
15g of starch
15g of cold water
0:00 Intro
1:42 List of ingredients
2:05 Cake base
5:11 Cake body
7:42 Bake and assembly
10:16 Cost breakdown + outro
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