I have been told recently that it is too soon for pumpkin. I know, it’s only the middle of August, but here is the thing…I really just don’t care, and that about sums up my thoughts on the subject. Don’t get me wrong, I love summer just like the rest of ’em, but fall will always be my favorite. Even though fall is over a month away, I’m going to start sharing pumpkin recipes anyway! Cheesecake is such a guilty pleasure of mine; and cheesecake combined with ginger and pumpkin. Well, that combination of deliciousness is just a match made in heaven.
These cheesecake bars are a play off of my Ginger Cheesecake Bars. I posted these bad boys a couple of months ago, and they were a huge hit.
Well, actually, they are basically the same recipe, except this recipe has pumpkin in it. This is my way of showing you how completely lazy I’ve been this weekend. ;)
I do think the pumpkin kicks these bars up a notch, though.
These bars are all about the layers. The first layer is the crust, and my God, it is out of this world. It basically consists of gingersnap cookies and a bunch of other ingredients no one cares about because … hello! … gingersnaps!
The second layer is a gingery blanket of scrumptiousness. It’s basically a melted down sugary concoction that I could literally eat with a spoon.
It is possibly that one may lose a whole set of teeth if you ate it with a spoon…but yes…a spoon.
The third layer is the cheesecake layer. This creamy mixture combines pumpkin, cream cheese, a boatload of sugar and one of the best inventions ever: crystalized ginger.
… and that would be all. Don’t be scared of how “too soon” it is for pumpkin. Embrace it!
It’s pumpkin beer time!
Beer: Uinta Brewing’s Punk’n
Brewed By: Uinta Brewing
Style: Pumpkin Ale
Alcohol Content: 5%
Description: I wouldn’t say I’m DIEHARD when it comes to pumpkin ales. I think they have a time and a place, and many times they can be overly sweet. I do love a good well-balanced pumpkin ale in the fall though, and I especially love pairing them with all recipes containing pumpkin. I love this beer because of how well-balanced it is. It’s an even blend of malts and hops, and it’s not overpowering in sweetness. It’s yummy. That’s the bottom-line. I love this beer with sweets, of course, but I especially love it with a good Thanksgiving spread. Turkey especially, this beer is the perfect compliment. When this pumpkin brew is released, be sure to pick up a bottle or two!
Enjoy the rest of your weekends! Here is the handy dandy recipe.
Ginger Pumpkin Cheesecake Bars
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- FOR THE CRUST
- 24 gingersnap cookies
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter melted
- FOR THE FILLING
- 1/2 cup unsalted butter
- 1/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- FOR THE CHEESECAKE TOPPING
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/2 cup granulated sugar
- 12 ounces cream cheese softened to room temperature
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons crystalized ginger finely chopped
- Preheat your oven to 375 degrees F and line an 8x8 in baking dish with parchment paper, foil or spray with a non-stick spray. Set aside.
- In the pitcher of your food processor or blender, add the gingersnap cookies, sugar, cinnamon and sea salt. Pulse until the mixture becomes a coarse powder. You may need to do this in batches depending on how large your food processor is. Add the mixture to a bowl with the melted butter and mix to combine.
- Pour the crust into your prepared dish and press firmly down in an even layer with your finger tips. Place in the oven and bake for 10 minutes. Remove from oven and set aside.
- For the filling, combine the butter, brown sugar, granulated sugar, ginger, cinnamon and sea salt in a small saucepan over medium-low heat. Heat until butter has melted, whisking constantly. Remove from heat and stir in the vanilla extract. Set aside to cool for just a couple of minutes.
- Pour the filling on top of the par-baked crust. Taking a rubber spatula, spread the filling so that it is even and covers the entire crust. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, combine the egg, egg yolk, sugar, cream cheese, pumpkin and vanilla extract. Mix until smooth and creamy, approximately 1 minute. Fold in the crystalized ginger.
- Scoop the cheesecake layer on top of the filling. Be very careful, as you spread the cheesecake layer over top the filling so that you don't mix the two. Spread into an even layer, so that it completely covers the filling. It should be thick.
- Place the dish in the oven to bake for 15 minutes or until the cheesecake is set on top. Remove from oven and set aside to cool for an hour, then place in the fridge to chill for an additional hour. Cut into bars and serve!
- You may store the cheesecake bars in an airtight container, in the fridge, for about a week. Enjoy!