Chocolate Pumpkin Cheesecake Bars
first, the crust:
20 chocolate wafer cookies (I used choc graham crackers)
2 T sugar
4 T melted butter
Preheat oven to 350 degrees. Line bottom & sides of 8x8 baking pan with foil or parchment paper, leaving an overhang on all sides.
In food processor, blend cookies with sugar until finely ground; add butter, pulse until moistened.
Transfer crumb mixture to pan, press gently into bottom. Bake 12-15 minutes & set aside to cool.
then, the filling:
2 (8 oz) pkgs of cream cheese
1 c sugar
1 c canned pumpkin
3 lg eggs
3 T all-purpose flour
1 tsp pumpkin-pie spice
1/2 tsp salt
4 oz semisweet chocolate
Blend cream cheese in food processor until smooth. Add sugar, pumpkin, eggs, flour, pumpkin-pie spice, and salt. Process until combined & set aside.
Place chocolate in microwave-safe bowl, microwave in 30-second increments, stirring until melted. Add 1 c pumpkin mixture, stir to combine. Set aside.
Pour pumpkin mixture into prepared pan. Drop spoonfuls of chocolate onto pumpkin mixture - swirl with a wooden skewer or a paring knife. Bake until set, 40 to 50 minutes.
Cool in pan. Cover; chill at least 2 hours. Lift bars out using overhang on aluminum foil or parchment paper. With a knife dipped in water, cut into 16 squares (or more, these are rich). Serve to your favorite people.
Wednesday, November 08, 2006
Bars of Joy
How do you feel about pumpkin and chocolate together? What if they appear together in bar form, with a crunchy cookie crust? Does adding the word cheesecake cause you to drool all over your keyboard? Get a paper towel or something to clean that up. And then make these bars, from the November issue of Everyday Food.