Pumpkin Cheesecake Bars : with pumpkin spice, butter cookies crust and Mascarpone these bars are perfect autumn dessert !
Originally published four years ago, these Pumpkin Cheesecake bars needed an update.
Back then, I turned the attention of the viewers to my favourite coffee cups instead to food but, along the way, you define, learn, try, succeed and fail, develop and Voila ! here they are, completely redefined and much better looking.
For my peace of mind, I have done baking one afternoon and finished with topping the other day since I realized how important it is to cool the cheesecake in the fridge overnight to have smooth but firm texture.
The best way to cut the cheesecake is to use a knife previously immersed into hot water. That way, cuts are clean and sharp.
If there is chocolate ganache on the dessert, this way you get beautiful slices, evenly cut and the cream or crumbs or whatever you cut through doesn’t stick to the knife.
If necessary, repeat immersing into the water and cleaning the knife blade before you continue cutting.
Pumpkin Cheesecake Bars
- 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
Cover 9 x 9 inches pan with baking paper and leave aside.
Preheat the oven to 165 C / 330 F.
In a small bowl, combine cookie crumbs and butter and press on the bottom of prepared pan.
Bake at 165 C / 330 F for 10 minutes. Cool on wire rack.
For filling, use large bowl and mix Mascarpone, cream cheese, pumpkin spice, vanilla extract and lemon juice.
Add eggs and combine. Pour over crust.
Place the pan with cheese filling into large baking pan and add one inch of boiling water to larger pan.
Bake for 50 minutes at 165 C / 330 F or until center is set and top appears dull.
Remove from water bath and leave to cool completely. For the best results, leave overnight in the fridge.
For topping, combine pumpkin butter and whipping cream in a mug.
Gently spread pumpkin topping over cooled cheese filling, cut and serve.