Tag Archives: pie

Pumpkin Pie Layer Cheesecake Bars for #SundaySupper

There’s something I’m determined to have before autumn hits this city a la Godzilla…

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A WHOLE WEEK OF UNINTERRUPTED SUMMER.

Of course, posting my first pumpkin recipe of the year implies, by tacit contract, that I acknowledge the arrival of fall. Don’t be deceived. It is not fall until I say it is….or until I stop eating double-scoop chocolate-dipped waffle cones of cookie dough / caramel swirl ice cream by the pound from Disneyland.

So basically, summer here will last ferrreverrrr.

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Since we aren’t visited by that weird quarterly occurrence some regions of the world know as “seasons,” there’s really not much to say for autumn, except that it’s kind of cute how some people actually consult a calendar before deciding what kind of “seasonal” treats to make.

Again, not in my vocab.

Around here, the running desserts philosophy is: if it rocks, make it. And then devour it. Lather, rinse, REPEAT to vaguely revolting extremes.

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So even though I’m technically celebrating squash/autumn season with the fantastic #SundaySupper crew today, the Gods of the Paradoxical Realm I occupy have reassured me that it’s still summer, somehow, somewhere. So lucky me, and now lucky you–we can have our squash, and eat it too!

No matter what bizarre climate zone you inhabit, these aseasonal pumpkin pie layer cheesecake bars will be a total hit. I brought them to a friend’s place during our trashy Bachelor in Paradise viewing party (um, but let’s not talk about that) and they got gobbled up, right next to some delicious Rocky Road Brownies that I’m going to be sharing with y’all next week.

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The breakdown, as the pictorial walkthrough demonstrates, is dangerous and fantastically delicious. The vegan shortbread crust is my absolute favorite crunchy shortbread recipe to date, and without any butter, it manages to top all. Of course, the real topping–a healthier applesauce cinnamon streusel–is the bomb.

These double fillings: wow. Just, wow. I wanted the classic pumpkin pie flavor to shine but have been on a cheesecake kick lately, so I threw together the best of both worlds and am giving you an awesome deal my Asian side can’t resist–two-for-one! Creamy, subtly tangy pumpkin cheesecake topped with a kick-arse pumpkin pie filling. What’s not to love?Pumpkin Pie Layer Cheesecake Bars 15--090514

So whether you’re still receiving 14 ridiculous hours of unadulterated sunshine a day in your neck of the woods, or are feeling the creeping impending shadows of autumn lurking in every bare tree branch: make yourself a panful of these, slice up a bar, and kick back with a nice glass of milk. Trust me on this one.

You’re welcome.

Ala

Pumpkin Pie Layer Cheesecake Bars

Creamy layers of healthy pumpkin pie filling and pumpkin cheesecake, stacked on top of a delicious vegan shortbread crust and topped with a healthified butter-free cinnamon streusel. This is a fall treat that can't be beat!

Ingredients

    For the vegan shortbread:
  • 3 cups all-purpose flour
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon salt
  • 1/4 cup soy milk (or other dairy-free milk)
  • 1 cup olive oil
  • For the pumpkin cheesecake layer:
  • 1 (8 oz.) package cream cheese
  • 1/3 cup white sugar
  • 3 tablespoons milk or dairy-free milk
  • 1 egg
  • 1/4 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup pureed pumpkin
  • 1 tablespoon all-purpose flour
  • For the pumpkin pie filling:
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pureed pumpkin
  • For the healthy cinnamon streusel:
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1/3 cup chopped nuts, your choice
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup applesauce (can sub up to 1/2 cup with melted butter)

Instructions

    For the vegan shortbread:
  1. Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking pan and set aside.
  2. Combine all ingredients in a large mixing bowl until it forms the texture of wet sand. Press evenly into the bottom of prepared pan.
  3. Bake for 12 minutes, until lightly golden. Remove from oven and set on stovetop while you prepare the fillings.
  4. For the pumpkin cheesecake layer:
  5. Using the same bowl (no need to wash it!), cream together cream cheese and sugar until completely smooth and fluffy. Beat in milk.
  6. Add egg and mix in until just combined. Mix in yogurt, vanilla, and pumpkin. Stir in flour.
  7. Pour cheesecake filling over shortbread crust. Bake in oven for 5-7 minutes, until the edges have just begun to set. Remove from oven and set on stovetop while preparing pumpkin pie filling.
  8. For the pumpkin pie filling:
  9. Using the same bowl (no need to wash it!), combine all filling ingredients. Spoon over the prebaked cheesecake layer.
  10. For the healthy cinnamon streusel:
  11. Combine flour, oats, nuts, sugar, and cinnamon in the same large mixing bowl (fun, right?). Add applesauce or melted butter, and stir until a mushy clump starts to form. Break up clumps and sprinkle evenly over the pumpkin pie layer.
  12. Bake everything for an additional 25-30 minutes, until a toothpick inserted in a spot without streusel comes out fairly clean, and the bars jiggle only slightly when you shake the pan. Allow to cool completely before refrigerating for an additional 5-7 hours. Cut into bars and store leftovers in fridge.
http://www.wallflourgirl.com/2014/09/06/pumpkin-pie-layer-cheesecake-bars/

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Filed under Bars, Cheesecakes

Pumpkin Pie Bars (and Hello from Yellowstone!)

I consider myself a fairly open-minded kind of gal.

Okay, sure–there are a few things that I tend to stereotype about. Whenever somebody says that word “Texas,” I immediately imagine a plump southern lady carrying a homemade batch of hush puppies and telling “y’all” to try a bite.

Anyone who seriously uses Twitter to update more than once a day is uncool. Anyone who still has an active Neopets account, on the other hand, is quite awesome.

And people from Idaho?

Tater farmers.

All 1,584,985 of them.

Okay, maybe 1,584,984 of them. I’m sure there’s got to be at least one kid who’s broken free from the tater chains and become a yam farmer.

I kid. I won’t deny that the thought didn’t cross my mind as I crossed into Idaho this week, though–oh yeah, did I mention that I was in Idaho? Wyoming, too. And Utah. And Montana. Doing what, you might ask?

Having a grand old family vacation!

And looking at sights like these day in and day out:

Does this photo look as insanely unreal to you as it does to me? Because this is the real deal. Midway Geysers in Yellowstone National Park. (Remember, I’m an amateur photographer who couldn’t do that sort of photo editing even if somebody set a giant grizzly on me and commanded me to do it.)

I love, love, absolutely love the feeling of being away from civilization and all of its busy buzz.

I love knowing that I can round a corner and not be bombarded by zillions of senseless advertisements telling me how a miracle detox plan is going to change my life.

I love getting in touch with my inner wolf/coyote/fox/bison/elk/whatever-the-heck-I-feel-like-being.

I love knowing that all of my cardio work on the treadmill and elliptical actually amounted to something when I descended (and climbed) the equivalent of 40 flights of stairs to see this view:

I also love the feeling of standing in the middle of the world’s first national park and feeling just the tiniest bit smug that I’m not running around with my head buried in insignificant-in-the-grand-scheme-of-things things like deadlines, grading, and life concerns.

Two things I do NOT miss about this vacation:

Thing that will remain unmissed #1: People in the Midwest really, really love their meat. Especially in Idaho, land of the oh-look-at-these-potatoes-they’re-vegetarian-so-I-think-we’ll-put-some-BACON-in-them.

True story. Halfway through my bowl of mashed potatoes from the fair (the only “vegetarian” main dish available in a 5-mile radius), I found a gigantic slab of bacon.

They also endorse things like these.

(How they manage to swallow any of it after passing by all the displays of cows and pet pigs for sale, I will never fathom.)

Thing that will remain unmissed #2: The most high-tech piece of cooking equipment to which I had access was the miniature honeypot I bought myself. Another true story.

I did, however, run into this clever cute sign at one of the mud geysers that absolutely warmed my heart:

Whoever wrote this sign was either a genius or a little wacko in the head giggling at his/her witticism and thinking everyone else reading it would find it equally witty. I’m going to go with genius.

I did, however, miss my oven very much, and I was consoled only with the knowledge that I’d be posting a stellar recipe when I got home, to internet, my oven, and all of civilization’s glorious mind-sucking technology.

Did I mention that autumn is here?

No, I didn’t. Because it’s not here, and I refuse to believe all reports that say otherwise. Even though I made these amazing pumpkin pie squares that you absolutely need to try.

Pumpkin Pie Bars

Yield: 9×9-inch baking pan

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted and cooled
  • 1 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup white sugar
  • 1 (15 ounce) can pumpkin (you can increase this to as much as 30 ounces if you prefer a more pumpkin-y taste)
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger

Directions:

  1. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, 1/3 cup white sugar, melted butter, and 1 teaspoon cinnamon until mixture is completely moistened. Press evenly into a lightly-greased 9×9-inch baking pan. Bake crust in preheated oven for 7-8 minutes, or until golden and mostly firm. Set aside.
  2. In a large mixing bowl, beat together eggs and 3/4 cup white sugar. Add pumpkin and evaporated milk, and beat in thoroughly. Mix in salt, cinnamon, and ginger. Pour pumpkin mixture over slightly cooled graham cracker crust.
  3. Bake in oven for about 20 minutes, or until filling is set. Cut into bars and serve while denying the arrival of autumn!

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Filed under Baked Goods and Desserts, Bars