Pumpkin Crème Brûlée Cheesecake Bars
Ingredients
For the crust
Cooking spray
1 1/2 c. finely crushed Oreos
5 tbsp. butter, melted
1 tbsp. granulated sugar
Pinch kosher salt
For the filling
2 (8-oz.) blocks cream cheese, softened
1 c. pumpkin puree
1/2 c. granulated sugar
1/4 c. brown sugar, lightly packed
1 large egg
2 large egg yolks
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
For the topping
2 tbsp. superfine sugar
Directions
1. Preheat oven to 325°. Grease an 8"-x-8" pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with melted butter, sugar, and salt. Press in an even layer into bottom of prepared pan.
2. Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain. Add egg and egg yolks, then stir in vanilla. Add pumpkin spice and salt and beat until just combined. Pour mixture over crust.
3. Place baking pan in a large roasting pan and pour in enough boiling water to come halfway up your baking pan. Bake until only slightly jiggly, about 50 minutes. Turn off oven and prop oven door open slightly. Let cool in oven 1 hour. Remove pan from water and refrigerate until firm, 2 hours, or up to overnight.
for full instruction please see: www.delish.com
For the crust
Cooking spray
1 1/2 c. finely crushed Oreos
5 tbsp. butter, melted
1 tbsp. granulated sugar
Pinch kosher salt
For the filling
2 (8-oz.) blocks cream cheese, softened
1 c. pumpkin puree
1/2 c. granulated sugar
1/4 c. brown sugar, lightly packed
1 large egg
2 large egg yolks
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
For the topping
2 tbsp. superfine sugar
Directions
1. Preheat oven to 325°. Grease an 8"-x-8" pan with cooking spray. Make crust: In a medium bowl, combine crushed Oreos with melted butter, sugar, and salt. Press in an even layer into bottom of prepared pan.
2. Make filling: In a large bowl using a hand mixer, beat cream cheese, pumpkin puree, and sugar together until no lumps remain. Add egg and egg yolks, then stir in vanilla. Add pumpkin spice and salt and beat until just combined. Pour mixture over crust.
3. Place baking pan in a large roasting pan and pour in enough boiling water to come halfway up your baking pan. Bake until only slightly jiggly, about 50 minutes. Turn off oven and prop oven door open slightly. Let cool in oven 1 hour. Remove pan from water and refrigerate until firm, 2 hours, or up to overnight.
for full instruction please see: www.delish.com
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