Butter Love & SaltPumpkin Cheesecake Bars with Maple Whipped Cream
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Ingredients
Serves 16- 1/2 cup pumpkin purée
- 1 1/2 cups honey graham cracker crumbs
- 1/4 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 16 oz cream cheese (2 blocks, softened at room temperature)
- 2 teaspoon vanilla extract
- Maple Whipped Cream (for topping)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3 tbsp brown sugar (light or dark)
- 3/4 cup granulated sugar
- 6 tbsp unsalted butter (browned (or melted))
- Ground cinnamon (for garnish)
- Pinch salt
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Steps
- Step 1
Make the brown butter. Cut the butter in small pieces and heat the butter in a large pot or skillet on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.
- Step 2
Next, mix graham cracker crumbs, spices, sugar, salt, and brown butter in a bowl until combined. Then, press the mixture firmly into the bottom of an 8x8 inch square baking pan with parchment paper (leaving an overhang on two sides for easy lifting). Bake for about 10 minutes in a preheated oven at 350F. Once baked, set aside to cool slightly. Reduce the oven temperature to 325F.
- Step 3
In a large bowl, beat cream cheese and sugar on medium high until very smooth (about 2 minutes).
- Step 4
Add sour cream, vanilla, pumpkin puree and spices to the filling. Mix on medium high until fully incorporated. Then, add eggs one at a time, beating just until combined (don’t overmix to avoid cracks).
- Step 5
Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for 25-30 minutes, or until the edges are set and the center jiggles. Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 30 minutes. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 3 hours or overnight.
- Step 6
Once the cheesecake has set and you are ready to serve, make the maple whipped cream and evenly spread the whip cream over the cheesecake bars. Then, sprinkle the cheesecake bars with cinnamon.
- Step 7
Next, to ensure an easy release, run a warm knife around the edges to loosen the bars. Use the parchment overhang to lift bars out of the pan. Slice into even squares or rectangles with a warm, clean knife for smooth edges.
Interactive, hands-free timers are available in the Supper app.
Make the brown butter. Cut the butter in small pieces and heat the butter in a large pot or skillet on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Remove from heat and set aside.
Source: Butter Love & Salt
