Is there anything greater that pumpkin? Seriously.
There really isn't'.
Today I've asked Melissa from my PBandJ to be a
special guest and share her favorite pumpkin recipe.
Every year for Thanksgiving I bake a new dessert to serve alongside the traditional pumpkin and apple pies. Last year it was a pumpkin praline New York cheesecake, the year before a cranberry pear galette and for this year, an out of this world maple pumpkin pie cheesecake bar. The filling is reminiscent of it's custardy sibling yet has a subtle richness from the cream cheese. A buttery gingersnap crust is the perfect bed and cool fresh whipped cream tops it all off making for a great alternative dessert to serve this Thanksgiving.
For the Crust:
1 Package gingersnap cookies (about 9 ounces)
1 stick butter, melted
For the Filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar (not packed)
1 (15-ounce) can pumpkin puree
6 ounces evaporated milk
2 teaspoons maple extract or 2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1. Preheat oven to 350º F. Grease a 9x13-inch baking pan. I use a fluted tart pan with removable bottom for an easy release. If you do not have a tart pan use a 9x13-inch pan and line with parchment paper, the excess paper should hang over the sides to help release after cooling.
2. Make the crust: In a food processor, pulse the cookies until they become fine crumbs. Next, add in melted butter and mix until combined. Press the crumbs into the bottom of your pan. Bake for ten minutes. Bake the crust at 350º F for ten minutes.
3. Make the filling: While the crust is baking, prepare the filling. Beat together the cream cheese and sugar on medium speed until smooth and well combined. Add in pumpkin and beat on slow until incorporated. Add the eggs one at a time and scrape the bowl as needed. Add the evaporated milk, maple and vanilla and beat until combined. Next, add the spices, beating until combined.
4. Pour the filling over the crust. Tap the side of the pan a few times to release any bubbles. Bake until the filling is set in the center, about 35 minutes. Remove from the oven and let cool on a wire rack. Place in the refrigerator and cut when ready to serve. Enjoy with whipped cream or as is.
recipe adapted from sticky gooey creamy chewy
Thank you SO much Melissa for sharing this amazingness.
This is defiantly on my "to-make" list for Thanksgiving.