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Maple Cheesecake Pumpkin Bars

 

Oh boy are these fall treats tasty! The maple syrup adds a great rich touch to the cheesecake layer while the pumpkin is spiced to perfection. The bars would be the perfect snack for a crisp fall day or served warm with a scoop of vanilla ice cream for dessert. We didn’t top these with pecans, but that certainly would be a nice finishing touch. The pumpkin base is like moist cake and rises pretty high, so plan to eat with a fork.

 

Maple Cheesecake Pumpkin Bars

Cheesecake topping ingredients:

  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons maple syrup

Pumpkin cake ingredients:

  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 tsp pumpkin spice
  • 2 teaspoon baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2/3 cup oil
  • 1 cup pumpkin puree

Instruction:

  1. Preheat oven to 350º. Mix together cheesecake topping ingredients until completely smooth and no clumps remain. Set aside.
  2. Stir pumpkin cake dry ingredients in a large bowl until well mixed.
  3. In a small bowl, mix together all wet pumpkin cake ingredients until smooth.
  4. Pour wet pumpkin cake ingredients into the dry ingredient mixture. Stir until just combined.
  5. Pour pumpkin cake mixture into a 9×9 baking pan. I used a coated USA Pan so I didn’t need to grease the pan. If your pan does not have a non-stick coating, spray with oil or coat with butter.
  6. Spoon cheesecake mixture into pan, on top of the pumpkin cake mixture. Take a knife/spreader (plastic or wood is best to avoid scratching your pan) and swirl through the layers to create a marbled effect.
  7. Bake at 350º for 40-45 minutes, until a toothpick entered in the center comes out clean. Let cool slightly before serving, so the cheesecake layer can firm up.

Pumpkin Bread

dsc02523

As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

pumpkin-bread2

First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

dsc02490

Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

dsc02493

2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

dsc02510

Spray two loaf pans well and divide the batter equally into both.

dsc02511

Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

dsc02527

While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Cheesecake Dip

File Oct 31, 3 21 08 PM

A delicious fall dip for any Halloween or Thanksgiving party!

Recipes

Pumpkin Bread

dsc02523

As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

pumpkin-bread2

First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

dsc02490

Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

dsc02493

2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

dsc02510

Spray two loaf pans well and divide the batter equally into both.

dsc02511

Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

dsc02527

While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Cheesecake Dip

File Oct 31, 3 21 08 PM

A delicious fall dip for any Halloween or Thanksgiving party!