Pumpkin Cheesecake Bars

Pumpkin -Cheesecake- Bars


Pumpkin Cheesecake Bars




1-¾ cup Graham Cracker Crumbs (about 10-12 Whole Crackers)

½ cups Salted Butter, Melted

2 Tablespoons Powdered Sugar




4 teaspoons Cold Water

1 teaspoon Gelatin

4 ounces, weight Cream Cheese

½ cups Powdered Sugar

¾ cups Pumpkin Puree

½ teaspoons Cinnamon

¼ teaspoons Nutmeg

¼ teaspoons Ginger

⅛ teaspoons Cloves

1 pinch Salt

1 teaspoon Pure Vanilla Extract

¾ cups Whipping Cream





4 ounces, weight Cream Cheese

3 Tablespoons Powdered Sugar

⅔ cups Whipping Cream

¼ cups Chopped, Toasted Pecans





For the crust:

Preheat oven to 350°F. Line an 8×8 square baking dish with parchment paper and set aside.

Place graham cracker crumbs, melted butter, and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partway up the sides of the prepared baking dish.

Bake in preheated oven for 10–12 minutes, or until crust is just starting to change color. Set aside to cool completely.



For the pumpkin filling:

Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes.

Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and beat again until smooth.

Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.

In a separate mixing bowl, beat whipping cream until stiff peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much.

Cover with plastic wrap and place in the fridge while you make the topping.


For the cream cheese whipped cream topping:

In a mixing bowl, beat cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.

Spread over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the refrigerator until they are set, about 4–6 hours. Just before serving, sprinkle with the toasted pecans. Serve chilled.

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Cheesecake Stuffed Strawberries

Cheesecake- Stuffed -Strawberries


Cheesecake Stuffed Strawberries



1 lb fresh strawberries (this was about 16 large strawberries for me)

4 oz 1/3 less fat cream cheese, softened

¼ cup powdered sugar

¼ teaspoon vanilla extract

1 full sized low fat graham cracker (one sheet of four little rectangles), crushed


Cut the tops off of each strawberry and discard. Using a paring knife, hollow out each strawberry, removing the white interior.
In a mixing bowl, combine the cream cheese, powdered sugar and vanilla extract and beat with an electric mixer until thoroughly combined. At this point you can either transfer the cream cheese mixture into a piping bag and pipe it into each berry, or do what I did and just fill each berry using a butter knife.

Dip each strawberry, cheesecake side down, into the graham cracker crumbs, coating the top.
Note: These taste best the day they are made, so if you are not planning to serve/eat all 16 in one day, I recommend making the cream cheese filling, crushing up the graham cracker, and storing them separately (the cream cheese filling in a tupperware container in the refrigerator and the crumbs in a ziplock somewhere dry).
This way, you can just hollow out however many strawberries you plan to eat at once and stuff them with filling to order.

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