Pumpkin spice cheesecake bars filled with the flavors and spices of fall…you won’t be able to have just one!
Last night, at the gym, I sneezed.
This might seem not quite momentous to you, but I sneezed while standing on one foot and did not lose my balance. Like, not even a quiver.
Given that I did probably five failed experiments yesterday. It was kind of a big deal.
Quite the accomplishment. IfIdosaysomyself.
And then my brother called to tell me that he closed on an apartment. In Manhattan.
Like, he owns it. For real.
All of a sudden, my core stability did not seem so brag-worthy in the grand scheme of things.
I mean…it’s really stable. But NYC real estate value stable? Ehhhhhh probably not.
How grateful was I to have these bars in the fridge when I got home? And how many did I eat?
Let’s not talk about it.
Except to say that you should forget all other pumpkin cheesecakes (except maybe this one) and just make these bars instead. Not only is it way easier to bake up a cheesecake bar than it is an actual cheesecake. But…you get to cover these in cream cheese frosting. On top of the layer of pumpkin spice cheesecake heaven.
It’s a whammy. A very, very delicious whammy.
I also want to mention that these pumpkin cheesecake bars were made in honor of the OXO Cookies for Kids’ Cancer campaign! For every blog post submitted during the month of September, OXO will be donating $100 to the cause, up to $100,000. In ADDITION (and here’s where you can help out!), for every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. Here’s a list of OXO baking products that will be stickered!
And here’s where you can find OXO and Cookies for Kids’ Cancer on social media:
*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
Disclosure – I received some OXO kitchen tools for free but was not otherwise compensated for this post. My thoughts and opinions are my own!
Three years ago…Butternut Squash Enchiladas with Red Mole
Four years ago…Zucchini Spice Cupcakes
- 1½ cups flour
- ¼ cup sugar
- ¼ tsp salt
- 4 oz cold unsalted butter, cut into ½-inch cubes
- 1 large egg
- 1 lb low fat cream cheese, softened
- ½ cup sugar
- ¾ cup canned pumpkin
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 2 large eggs
- 4 oz unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 tbsp vanilla extract
- ½ tsp salt
- Grease the sides of a 9x13-inch baking pan. Line with parchment paper and then grease again. Set aside.
- For the pastry dough, put the flour, sugar and salt in the bowl of a food processor. Pulse until combined. Add the butter and pulse a few times, until it resembles coarse sand. In a separate small bowl, whisk the egg. Add it to the food processor and pulse just until the dough starts to come together, adding water by the tsp if it seems too dry. Pat the dough into a disk and wrap it in plastic wrap. Refrigerate for at least an hour and up to overnight.
- Roll out the dough between two pieces of parchment paper until it is a bit larger than the pan (9x13-inches). Turn the dough into the pan and lightly press it into the bottom and corners. Trim off any excess. Freeze for 30 minutes.
- Preheat the oven to 375.
- Line the dough with aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the foil and beans and bake for 10 minutes, or until lightly browned. Allow to cool while you make the filling. Reduce the oven to 300.
- For the pumpkin cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium until it is smooth. Add the sugar and beat again until combined.
- In a separate bowl, whisk together the pumpkin, maple syrup, vanilla, salt, cinnamon, nutmeg, and ginger. Add this to the cream cheese and mix until combined. Scrape down the bowl and add the eggs, one at a time, combining well after each addition.
- Pour the cheesecake into the prepared crust and bake for 23-30 minutes, or until set. Allow to cool for and then refrigerate for at least 2 hours.
- For the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until well combined and fluffy. Add in the powdered sugar, vanilla, and salt and mix until smooth.
- Using an offset spatula, spread the frosting over the pumpkin cheesecake filling. Allow to set in the fridge for 30 minutes before cutting and serving.
Now can we talk about something else that’s been consumed in my life way more than I’d care to be honest about?
Pret A Manger’s new line of DESSERTS. Now available in ALL US STORES.
And did I mention that they are totally devoid of all obscure chemicals, weirdo additives, and unseemly preservatives, as per the Pret mission statement?
Along with being UTTERLY DELICIOUS.
I was lucky enough to be sent a few of their new treats to try.
And by a few I mean…the Maple Frosted Banana Cake, Mocha Fudge Brownie, Chocolate Fudge Brownie, Pecan Bar, Love Bar, and the Carrot Cake.
Was it love at first bite? (Of…all of them. In one afternoon. No comment.) I’ll let the photos below speak for themselves.
But seriously, the pecan bar was like pecan pie on a stick – buttery caramelly delicious, the love bar was like a granola bar but delicious, the brownies were totally fudgy and ridiculously rich, and the cakes were simple yet decadently smothered in cream cheese frosting.
If you find yourself near a Pret in the near future I would highly recommend picking one of these up!