Pumpkin Cheesecake Bars |
Pumpkin Cheesecake Bars
For the crust:
2 C. organic whole wheat
pastry flour
2 1/2 tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. nutmeg
3/4 tsp. salt
3/4 C. (packed) brown
sugar
3/4 C. organic unsalted
butter, room temperature
1 large organic egg
1/4 C. molasses
1 tsp. pure vanilla extract
1 tsp. pure vanilla extract
For the cheesecake
layer:
1 pkg. (8 oz.) organic
cream cheese, softened
1 C. canned
pumpkin
1/2 C. organic white sugar
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 C. freshly whipped organic cream *
In a small bowl, combine the flour, ginger, baking soda, cinnamon, cloves, nutmeg and salt. Using an
electric mixer, beat the brown sugar and butter in large bowl until
fluffy. Add in the egg, molasses and vanilla and beat until well blended. Add in the flour
mixture and mix just until combined. Press the dough into a greased 9 x 13 inch pan and bake at 350°F for 25-30 minutes. Transfer to a cooling rack to cool. Meanwhile, beat the
cream cheese, pumpkin, sugar, vanilla extract, cinnamon, ginger, cloves and nutmeg with an electric mixer on
medium speed until well blended. Gently stir in the whipped cream. When the crust has
cooled off, spoon the cream cheese mixture into crust and smooth it out. Refrigerate for 3 hours, or overnight, before serving and keep stored in the refrigerator.
making the dough |
ready to add flour |
finished dough |
ready to bake |
hot from the oven |
pumpkin and cream cheese |
ready to fold in the whipped cream |
ready to spread on the cheesecake layer |
ready for the fridge |
dessert! |
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