Pumpkin Burlee Cheesecake Bars

If you have around 45 minutes to spend in the kitchen, Pumpkin Burlee Cheesecake Bars might be an outstanding lacto ovo vegetarian recipe to try. This side dish has 350 calories, 6g of protein, and 22g of fat per serving. This recipe serves 12 and costs 95 cents per serving. Many people made this recipe, and 1170 would say it hit the spot. If you have butter, graham crackers, sour cream, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes are Pumpkin Cheesecake Bars, Pumpkin Cheesecake Bars, and Pumpkin Cheesecake Bars.

Servings: 12

 

Ingredients:

6 Tbsp (3 oz) unsalted butter, diced into 1 Tbsp pieces and melted

2 (8 oz) pkgs. cream cheese, softened

3 large eggs

3 Tbsp (28g) all-purpose flour

1 1/3 cups (140g) finely crushed graham crackers (about 10 1/2 full sheets)

6 Tbsp (80g) granulated sugar

1/8 tsp ground allspice or cloves

1/4 tsp ground cinnamon

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 Tbsp (30g) packed light brown sugar

1/2 cup (110g) packed light-brown sugar

1 1/3 cups (326g) pumpkin puree

1/4 cup (60g) sour cream

1 tsp vanilla extract

Equipment:

baking paper

baking sheet

mixing bowl

whisk

oven

baking pan

wire rack

hand mixer

paper towels

bowl

frying pan

Cooking instruction summary:

Fro the crust:Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon (use fingertips to break up clumps of brown sugar as needed). Pour in melted butter and mix with a fork until evenly moistened. Pour into prepared baking dish and press firmly into an evenly layer. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.For the filling:In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed). Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla. Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree. Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly. Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance). Lift from pan using all sides of parchment overhang. Cut into bars and remove from parchment.For the topping:Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften). Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again. Then pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).Recipe source: Cooking Classy

 

Step by step:


1. Fro the crust:Preheat oven to 350 degrees. Butter and line a 9 by 9-inch baking sheet with two sheet of parchment paper, leaving a 2-inch overhang on all sides. Butter parchment, set aside.In a medium mixing bowl whisk together crushed graham crackers, brown sugar and cinnamon (use fingertips to break up clumps of brown sugar as needed).

2. Pour in melted butter and mix with a fork until evenly moistened.

3. Pour into prepared baking dish and press firmly into an evenly layer.

4. Bake in preheated oven 10 minutes, remove from oven and cool on a wire cooling rack. Reduce oven temperature to 325 degrees.For the filling:In a mixing bowl whisk together brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg and allspice (using fingertips to break up clumps of brown sugar as needed).

5. Add cream cheese and using an electric hand mixer, blend just until cream cheese is smooth, about 20 - 30 seconds.

6. Mix in eggs one at a time, mixing just until combined, then blend in sour cream and vanilla. Lay out several layers of paper towels and pour pumpkin onto paper towels then wrap paper towels over pumpkin to remove some of the excess moisture until you have removed 1/3 cup of the moisture, you should now have 1 cup pumpkin puree.

7. Pour pumpkin into cream cheese mixture and blend just until combined. Tap bowl against countertop about 10 times to release large air pockets, then pour over crust and spread evenly.

8. Bake in preheated oven 40 - 45 minutes, edges should be set but center should still jiggle slightly. Cool on wire rack 30 minutes then transfer to refrigerator and chill at least 4 hours (this portion can be made a day in advance). Lift from pan using all sides of parchment overhang.

9. Cut into bars and remove from parchment.For the topping:Sprinkle each square with an even layer of sugar and melt sugar with a culinary torch (I did a few thin layers to get a thicker, more even shell and I'd fill the spaces where the sugar didn't melt. Melt sugar within several hours of serving because the sugar shell will start to soften). Return to refrigerator and chill 30 - 60 minutes, or until that top layer that was heated from torching has set again. Then pipe or spoon a small dollop of whipped cream over top, then add a pecan, sprinkle lightly with cinnamon/nutmeg blend and garnish with mint (garnish just before serving).Recipe source: Cooking Classy


Nutrition Information:

Quickview
347k Calories
5g Protein
22g Total Fat
33g Carbs
3% Health Score
Limit These
Calories
347k
17%

Fat
22g
34%

  Saturated Fat
12g
76%

Carbohydrates
33g
11%

  Sugar
23g
26%

Cholesterol
105mg
35%

Sodium
275mg
12%

Get Enough Of These
Protein
5g
11%

Vitamin A
5012IU
100%

Phosphorus
108mg
11%

Vitamin B2
0.17mg
10%

Selenium
6µg
9%

Iron
1mg
8%

Calcium
80mg
8%

Manganese
0.15mg
7%

Folate
23µg
6%

Vitamin K
6µg
6%

Vitamin B5
0.57mg
6%

Fiber
1g
6%

Magnesium
20mg
5%

Potassium
175mg
5%

Vitamin E
0.72mg
5%

Zinc
0.68mg
5%

Vitamin B1
0.07mg
4%

Vitamin D
0.6µg
4%

Vitamin B3
0.78mg
4%

Vitamin B12
0.23µg
4%

Vitamin B6
0.07mg
4%

Copper
0.06mg
3%

Vitamin C
1mg
1%

covered percent of daily need
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