Last weekend we were invited to attend the Slideluck Potshow in San Francisco. What is a slideluck pot show you ask? It is an amazing non-profit organization that brings together food and art communities. It is a great way to meet artists that you may not normally know about. Our friend Bryan was showing off some of his stunning photography, particular a road-trip with Missouri. Even though we have seen his work numerous times, we knew we had to be a part of it, for at least these pumpkin cheesecake bars.
I am going to be honest here; potlucks kind of freak me out. Especially when you are not sure who made it or where it came from. I also knew that I could not go wrong with bringing a dessert. My first thought was a cupcake. Or a cookie. Quickly my thoughts turned to seasonal “pumpkin” and then to brownies. When I started this recipe, I thought about a pumpkin brownie with cheesecake swirls; but as I started through the process, it turned into a cheesecake. The end result was exactly what I was looking for; easy to transport, creamy and a little zippy. The base of the bar was made from spicy gingersnaps, then a layer of creamy pumpkin that was warmed up with cardamon (my favorite fall spice) and then a swirl of maple cheesecake to wrap it all together. It was a hit.
Much to my surprise not only was the art breath-taking but the food was delicious. My fear of the potluck is gone. Thank you Slideshow Potluck!
More Pumpkin Desserts You Have To Make:
- 1 10 ounce package ginger snaps
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 2 8 ounce packages cream cheese
- 3/4 cup sugar
- 14 ounce can solid-pack pumpkin
- 3 large eggs
- 5 tablespoons all-purpose flour
- 1 teaspoon cardamon
- 1/2 teaspoon salt
- 3 tablespoons pure dark maple syrup
Preheat oven to 350 degrees.
Line bottom and sides of an 8-inch square baking pan with parchment paper, leaving a slight overhang on two sides.
In a food processor pulse the gingersnaps with sugar until you have a fine crumb. Slowly drizzle in the melted butter and pulse to combine.
Pat the crumb mixture gently into the bottom of the pan. Bake for 15 minutes, until slightly firm. Set aside to cool.
Wipe out the food processor with a paper towel.
Blend the cream cheese and the sugar until smooth.
Add the eggs, flour, and salt. Blend until combined.
Remove 1/3 cup of the mixture and set aside. Add the pumpkin and cardamon to the food processer, and blend until combined. Pour over the cookie crust.
Mix the maple syrup with the 1/3 cup mixture of plain cheesecake batter. You can add a little more or a little less depending on how much of a maple flavoring you like.
Place spoonfuls, that are slightly spaced apart, on top of the pumpkin mixture. Take the end of a sharp knife and gently swirl the two batters together to form a pretty pattern.
Bake until the cheesecake is set, about 45 minutes. It will jiggle slightly when gently shaken.
Cool in the pan, then chill in the refrigerator until firm, at least 2 hours. With a sharp knife, cut into squares, you can decide on small or large you want the squares.
Do not be tempted to cut into these bars right away - it will be hard not too. They do need to chill at least 2 hours before enjoying.