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theurbaneater:

 
Pumpkin Swirl Cheesecake Bars
For crust:
1/2 cup Rogers All Purpose Flour
2/3 cup Rogers Old Fashioned Large Flake Oats
2/3 cup finely chopped pecans
2/3 cup brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup butter, melted
For cheesecake filling:
1 bar cream cheese (250 grams; 8 ounces), softened
1/2 cup sour cream
1/2 cup + 3 tbsp sugar, separated
2 eggs
1/2 tsp vanilla
1 tbsp crystallized ginger, minced
1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
To make crust:
Preheat oven to 350 degrees F. Prepare a 9″x9″x2″ square baking pan by lining with parchment paper or buttering generously.
In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.
To make cheesecake:
In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.
To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.
Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in centre of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched).
Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving.
YIELD: 16 bars

theurbaneater:

Pumpkin Swirl Cheesecake Bars

For crust:

  • 1/2 cup Rogers All Purpose Flour
  • 2/3 cup Rogers Old Fashioned Large Flake Oats
  • 2/3 cup finely chopped pecans
  • 2/3 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter, melted

For cheesecake filling:

  • 1 bar cream cheese (250 grams; 8 ounces), softened
  • 1/2 cup sour cream
  • 1/2 cup + 3 tbsp sugar, separated
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tbsp crystallized ginger, minced
  • 1 cup pumpkin puree (if using canned, look for 100% pure pumpkin NOT pumpkin pie filling)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg

To make crust:

Preheat oven to 350 degrees F. Prepare a 9″x9″x2″ square baking pan by lining with parchment paper or buttering generously.

In a large bowl, stir together first six ingredients. Pour melted butter over top, and stir until moistened. Press firmly and evenly into baking pan. Bake in centre of oven for 20 minutes. Keep oven temperature at 350 degrees.

To make cheesecake:

In the large bowl of a standing mixer, beat together cream cheese and sour cream. Add 1/2 cup sugar and beat until light and fluffy. Beat in eggs, one at a time, then vanilla. Remove 1 cup of cheesecake batter and stir in minced crystallized ginger; set aside.

To remaining batter, add pumpkin puree, remaining 3 tablespoons of sugar, and spices; beat to combine.

Drop spoonfuls of cheesecake batter onto the prepared crust, alternating between the plain and pumpkin batters. Gently swirl with a knife to create a marbled effect. Bake in centre of preheated oven for approximately 30 minutes, or until set (edges will be puff a bit and centre will jiggle only slightly, springing back when gently touched).

Cool on a wire rack, then transfer to refrigerator. Chill at least 2 hours prior to serving.

YIELD: 16 bars

(Source: foodness.com)

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