nutmeg

Pumpkin Cheesecake Bars

Pumpkin -Cheesecake- Bars

 

Pumpkin Cheesecake Bars

Ingredients:

 

FOR THE CRUST:

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

½ cups Salted Butter, Melted

2 Tablespoons Powdered Sugar

 

 

FOR THE PUMPKIN FILLING:

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

 

 

 

FOR THE TOPPING:

4 ounces, weight Cream Cheese

3 Tablespoons Powdered Sugar

⅔ cups Whipping Cream

¼ cups Chopped, Toasted Pecans

 

 

Directions:

 

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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Apple Slab Pie

Apple- Slab -Pie

 

Apple Slab Pie

 

INGREDIENTS

FOR THE CRUST:

3 ¾ cups (470 grams) all-purpose flour
1 ½ tbsp sugar
1 ½ tsp table salt
3 sticks (24 oz or 340 grams) unsalted butter, cubed and kept very cold
¾ – 1 cup very cold water

 

FOR THE APPLE FILLING:

3 ½ to 4 pounds apples, peeled, cored and chopped into approximately ½-inch chunks (about 10 cups)
Squeeze of lemon juice
⅔ to ¾ cup sugar (depending on how sweet you like your pie and how sweet your apples are)
3 tbsp cornstarch
1 rounded tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp table salt

TO FINISH:

2 tbsp heavy cream or 1 egg beaten with 1 tbsp water

 

 

INSTRUCTIONS:

To make the crust:

Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers.
Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in ¾ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough into two pieces, one slightly larger than the other. You’ll need the larger piece for the bottom crust. Transfer one piece to a sheet of plastic wrap and mold it into a rectangular shape, about 1-inch thick. Use the plastic wrap to help bring the dough together, if needed. Repeat with the remaining dough. Chill the dough in the refrigerator for at least 2 hours before using.

 

To make the filling:

In a very large bowl, toss the apple chunks with the lemon juice. Mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt together in a medium bowl. Sprinkle the sugar-spice mixture over the apples and toss them well to coat; set aside.
To assemble the slab pie: Preheat the oven to 375° F. Line the bottom of a 10×15×1-inch baking sheet or similarly sized jelly roll pan with a piece of parchment paper. If your pan is a little smaller than this (as mine was), don’t worry – this recipe will still work fine; you’ll just have a little extra dough leftover.
Roll out the larger piece of dough on a well-floured surface with a rolling pin into a 18×13-inch rectangle. Transfer the piece to the pan and drape the edges of the dough over the sides of the pan while only gently pushing the dough down into the inside and corners of the pan. Slip the pan into the fridge or freezer while you roll out the second piece of dough into a 16×11-inch rectangle (you want to keep the dough in the pan as cold as possible).

Remove the pan from the fridge/freezer and pour the apples and the juices over the dough in the pan – it may seem like way too many apples, but they will cook down. Drape the second sheet of dough over the apples. Trim the dough to where both top and bottom edges hang about ¾-inch over the edge of the pan. Seal up the edges tightly with your fingers.

Brush the top of the dough with the heavy cream or egg wash. Using a sharp knife, slice a whole bunch of 1-inch slits in the top of the dough to allow the steam to escape during baking. Place the whole sheet on a larger baking sheet – there will likely be spillage that you’ll want to catch on the large pan rather than the bottom of your oven (trust me).
Bake for 40 to 45 minutes, until the top crust is a nice golden brown and the filling is bubbling through the holes in the crust. Cool the pan on a wire rack for at least 45 minutes before cutting and serving.

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