Pumpkin Cheesecake Bars
Yum
Pumpkin Cheesecake Bars : perfect pumpkin spice and pumpkin butter combination with butter cracker crust and rich cream cheese layer for perfect bars recipe to enjoy during festive days of November !
We are pumpkin eaters in savory dishes. Only few years ago, we discovered pumpkin spice and butter : what a pleasant surprise ! It widen our pumpkin world and here I post our version of pumpkin cheesecake bars. Instead of typical cheesecake layer I added some Mascarpone to cream cheese mixture.
You may wonder what Mascarpone tastes like ?
Both cream cheese and Mascarpone have the same base. It is whole cream rather than milk but Mascarpone contains more fat.
For us, Mascarpone is a kitchen staple. We add it to both savory and sweet dishes, baked or raw. Serving Fruit Salad with Mascarpone is also great option !
What is the best substitute for Mascarpone ?
Crème fraiche although it is slightly tangy in flavour. The texture is almost the same.
Now, these pumpkin cheesecake has no pumpkin puree but I added pumpkin spice and vanilla extract to cream cheese filling. Baking in water bath creates miracles. But, of course, you know that. Once cheesecake bars cooled completely at room temperature, I left them in the fridge overnight for my piece of mind. It definitely made the texture look and taste the best. Also, it was so much easier to cover the bars with fluffy pumpkin butter and whipping cream mixture !
And now, the most demanding part for me : cutting the bars properly. I direct all my faith and skills to cut the cakes as nice as possible. It Is not usually that serious challenge but when that nice and fluffy topping is here to deal with , I am extra careful.
Do you have the same issue ?
To make the process easier, I use a knife previously immersed into hot water. That way, cuts are clean and sharp. The knife blade is hot / warm and it smoothly runs through the topping and filling. Beautiful. Just please make sure to immerse the blade into hot water as often as necessary and clean the knife before you continue cutting.
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Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars : perfect pumpkin spice and pumpkin butter combination with butter cracker crust and rich cream cheese layer for perfect bars recipe to enjoy during festive days of November !
Ingredients
- Ingredients for crust:
- 1 cup butter cookie crumbs
- 4 Tbsp butter,melted
- Ingredients for filling:
- 2 cups Mascarpone cheese
- 1 cup cream cheese
- 1/2 tsp pumpkin spice
- 1 Tbsp vanilla extract
- 1 Tbsp lemon juice
- 3 eggs
- 1/2 cup sugar
- Ingredients for topping:
- 4 Tbsp pumpkin butter
- 2 Tbsp whipping cream
Instructions
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Cover 9 x 9 inches pan with baking paper and leave aside.
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Preheat the oven to 165 C / 330 F.
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In a small bowl, combine cookie crumbs and butter and press on the bottom of prepared pan.
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Bake at 165 C / 330 F for 10 minutes. Cool on wire rack.
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For filling, use large bowl and mix Mascarpone, cream cheese, pumpkin spice, vanilla extract and lemon juice.
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Add eggs and combine. Pour over crust.
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Place the pan with cheese filling into large baking pan and add one inch of boiling water to larger pan.
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Bake for 50 minutes at 165 C / 330 F or until center is set and top appears dull.
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Remove from water bath and leave to cool completely. For the best results, leave overnight in the fridge.
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For topping, combine pumpkin butter and whipping cream in a mug.
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Gently spread pumpkin topping over cooled cheese filling, cut and serve.
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