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Chudda's Cuisine/Lounge
Sep 13, 2016
11 Comments

DULCE DE LECHE PUMPKIN CHEESECAKE BARS

Dulce de leche pumpkin cheesecake bars are a combination of pumpkin and cheesecake into a beautifully  layered bar that are as delightful as they are simple to make. First you make a graham cracker crust. While that cools completely, you make the sour cream and mascarpone cheesecake filling and also you can make the candied pecans.

DULCE DE LECHE PUMPKIN CHEESECAKE BARS

With the holidays coming up these light bars are a great alternative to those heavier desserts and perfect to give to the neighbors, co-workers or friends. If you love pumpkin desserts and cheesecake – you will love these sweet and creamy bars!

I almost forgot to say that the drizzle of the dulce de leche is the perfect addiction on theses bars. I loved the crunchiness of the candied pecans. Happy Holidays!

Link of the day…

Did you read “The Thanksgiving Recipes Googled in Every State”? I was so surprised with some of the states. Here, in Washington, salmon dip. I know that we love our salmon, but I don’t ever remember people here talking about it for Thanksgiving. I hear it more in Summer, but not in this period of the year. I was surprised also with Oregon. I know about the “hippie thing”, organic, local, but I didn’t know how many vegans they have there. What a great part of the country we live in!!!

DULCE DE LECHE PUMPKIN CHEESECAKE BARS

DULCE DE LECHE PUMPKIN CHEESECAKE BARS
 
Ingredients
  • For the crust
  • 1⅓ c. graham cracker crumbs
  • 3 T. sugar
  • ½ tsp. cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ¾ c. pecan halves
  • 6 T. butter, melted
  • For the filling
  • 2 eggs
  • ¼ c. plus 2 T. sugar, divided
  • 2½ tsp. vanilla, divided
  • 11 oz. cream cheese, softened
  • 1¼ c. canned pumpkin
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ⅔ c. sour cream
  • ⅓ c. mascarpone cheese
  • For the candied pecans
  • 2 T. sugar
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • ½ tsp ground ginger
  • 2 T. water
  • 2 T. honey
  • 2 tsp. canola oil
  • 1¼ lbs. pecan halves
  • 2 tbs warm dulce de leche
Instructions
  1. For the crust
  2. Preheat oven to 325F.
  3. Spray a 9x9 in. baking pan with pan spray and set aside,
  4. Place graham cracker crumbs, sugar, spices and pecans into a food processor and pulse until it becomes a crumb mixture.
  5. Drizzle in melted butter and pulse again until it comes together when pinched.
  6. Press into the bottom of the prepared pan.
  7. Bake for 10 minutes.
  8. For the filling
  9. Combine eggs, ¼ c. sugar and ¼ tsp. vanilla in a kitchenaid food processor until smooth.
  10. Add cream cheese and pumpkin and process until well blended.
  11. Store in cinnamon, ginger, nutmeg and cloves.
  12. Pour evenly over hot crust and bake 40 minutes.
  13. For the topping
  14. Whisk sour cream, mascarpone, remaining 2 T. sugar and 1 tsp. vanilla in a small bowl until well blended.
  15. Remove cheesecake from the oven and spread sour cream/mascarpone mixture evenly over the top. Bake for 5 minutes.
  16. Turn off the oven and open the door halfway.
  17. Let cheesecake cool completely in the oven .
  18. Refrigerate for at least 2 hours before serving.
  19. Garnish with pecans and dulce de leche.

DULCE DE LECHE PUMPKIN CHEESECAKE BARS

 

Don’t forget to pin on your Pumpkin/Cheesecake boards on PINTEREST!

DULCE DE LECHE PUMPKIN CHEESECAKE BARSBeijos e Tchau!!

Ludmilla Ramos and Marilyn Chudda
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11 comentários
  1. Lucy - 15/09/2016 - 07h25

    Wow! What an incredible fall dessert. You’ve combined three of my most favorite things: cheesecake, pumpkin, and dulce de leche. These would be perfect for a Halloween party or Thanksgiving. Can’t wait to try!

    • Thank you Lucy!

      We hope you give it a try! It really turned out decadent! A great fall dessert!

      Beijos and Tchau!

      Marilyn Chudda

  2. Boastful Food - 15/09/2016 - 07h56

    I recently had something at Starbucks that claimed to be a pumpkin cheesecake bar, but it was really just a pumpkin cake with cream cheese frosting. This is more what I had in mind. Yum!

    • Hi Boastful Food!

      This is definitely a cheesecake bar but pumped up! If you try it let us know how you like it!

      Beijos and Tchau!

      Marilyn Chudda

  3. Dannii @ Hungry Healthy Happy - 15/09/2016 - 08h08

    Oh wow, I want to reach through the screen and eat these. I am loving pumpkin everything at the moment.

  4. Jen | Baked by an Introvert - 15/09/2016 - 08h21

    These cheesecake bars look like perfection. I love dulce de leche with pumpkin. It’s so good!!

  5. Platter Talk - 15/09/2016 - 08h28

    Just had some of this dessert WITHOUT pumpkin yesterday. This is a wonderful addition to the dessert. Looking forward to trying. Nice switch up!!!

  6. […] this dulce de leche pumpkin cheesecake bar sound decadent or […]

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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