Pumpkin Cheesecake Bars with Shortbread Crust

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Would people appreciate autumn as much if pumpkins didn’t exist? I don’t believe so. The popularity of pumpkins has skyrocketed in recent years. People began putting pumpkin in everything: chicken soup, bread, spaghetti, mousse, icing, and stews. The list goes on and on. And, to be honest, I succumbed to this effect as well. Today I’m going to share my favorite pumpkin (and autumn) treat with you: pumpkin cheesecake bars with shortbread crust.

How to Make Pumpkin Cheesecake Bars with Shortbread Crust?

It’s simple to make pumpkin cheesecake bars. It takes a few minutes to mix, a few minutes to crash cookies, and some time to bake.

Preparation time will also vary depending on whether you use canned pumpkin puree or handmade; if you create shortbread crust from scratch, use store-bought, or make one using pulverized shortbread biscuits as I did.

So, I’ll share with you my method of preparation, which has shown to be both convenient and tasty.

Step 1: Pumpkin puree preparation

To create pumpkin puree, first remove the seeds from your pumpkin. Cut the pumpkin into chunks and bake in a preheated oven for 40-55 minutes, or until tender on the interior.

The baking time may vary depending on the kind of pumpkin you use. I was baking the butternut squash for 45 minutes. The outside side will most likely be tougher, so use the fork to test whether it’s cooked by attempting to cut into the pumpkin with it.

After the pumpkin has been cooked, remove the pumpkin flesh and set it in a food processor. Mix until you get a smooth purée.

Now stir in the cinnamon, nutmeg, and 1 tablespoon of flour. Combine these items in the puree and set aside for now.

Step 2: Making the crust

I used 7 ounces of shortbread biscuits and enough water to create the crust.

Place the cookies in the food processor and pulse until the crumbs form. Pour 4 oz of water over the crumbs and well mix.

Bake the crust for 10 minutes in a preheated oven after pressing the mixture into the bottom of the pan. Don’t be concerned if there are any cracks. This is due to the crumbly nature of the shortbread crust, which is produced with water rather than butter.

Step 3: Mixing the cheesecake filling

To begin, combine the sour cream, cream cheese, sugar, vanilla extract, and flour in a mixing bowl and well combine. When all of the ingredients have been combined, begin adding eggs one at a time, whipping the mixture after each addition. This section is completed swiftly.

Step 4: Bringing pumpkin and cheesecake filling together

Spread the cheesecake filling over the cooked crust. Place a teaspoon of pumpkin puree in the cheesecake filling at random.

Step 5: Baking and serving

When the surface of the pumpkin cheesecake bars with shortbread crust becomes golden, they are done. So, 40-45 minutes later. Don’t overcook it! If the dessert is still jiggly, it implies it was cooked correctly!

Set the dessert aside for at least an hour to allow it to thoroughly set.

As previously stated, it is preferable to put it in the fridge overnight. However, if you are very eager, wait at least one hour to ensure that you will be able to cut it correctly.

Do You Eat Pumpkin Cheesecake Bars Hot or Cold?

This cheesecake, like all others, is best served cold. In fact, the second day, after a full night of refrigerating, when the tastes merge together and create ideal culinary harmony, is the greatest.

However, if you need a quick treat, these pumpkin cheesecake bars will not disappoint! I’m always too anxious to wait for this dish to cool down, so I eat it while it’s still warm. Let’s just say it’s difficult to stop on just one bar.

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