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note: I have a 9 by 13 springform pan and it is the bomb for layered
bars like this. If you don't, line your 9 by 13 pan with a foil "cradle"
and grease it. Obviously you can halve this and use an 8 by 8 instead.
350 oven
CRUST:
2 cups all purpose flour
8 oz (2 sticks) unsalted butter
2/3 cup brown sugar (you can use either light or dark)
Pinch salt
Optional: ginger (either good powdered or fresh grated - I used Penzey's
powdered), about 1 tablespoon or to taste - or cinnamon
Melt the butter in a medium bowl or 4 cup Pyrex. Add the sugar and salt
and mix. Add the flour (and ginger) and fold in just until it is
combined. Press out flat in your greased pan and prick all over with a
fork. Bake at 350 for about 15 minutes.
FILLING:
1 14 oz can pumpkin, or equivalent cooked
16 oz cream cheese, softened (that's two bricks for my fellow Americans)
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups sugar
Spices to your taste - original recipe had cinnamon and nutmeg, I used
Penzey's Cake or Baking Spice last year, this time I put at least a
tablespoon of powdered ginger in (probably closer to 2 - I tasted and
added more).
I used my Kitchen Aid with the paddle to cream the cheese, add the eggs
and sugar, then the vanilla, pumpkin, and spices. Then I let the mixer
run for a couple of minutes to blend. If you have a hand mixer or a good
strong arm and a large bowl, you can use them instead. It should be
smooth and orange (no lumps/streaks of white).
Pour the cheese-pumpkin mixture over the parbaked crust and put it back in
the oven for 30-35 minutes.
To prevent cracking, take a thin spatula or knife and go around the edges
after the pan has been out of the oven for about 10 minutes. Cool
completely before cutting into small bars (1" square or 1 by 2) - should
be stored in the fridge or a cold larder.
bars like this. If you don't, line your 9 by 13 pan with a foil "cradle"
and grease it. Obviously you can halve this and use an 8 by 8 instead.
350 oven
CRUST:
2 cups all purpose flour
8 oz (2 sticks) unsalted butter
2/3 cup brown sugar (you can use either light or dark)
Pinch salt
Optional: ginger (either good powdered or fresh grated - I used Penzey's
powdered), about 1 tablespoon or to taste - or cinnamon
Melt the butter in a medium bowl or 4 cup Pyrex. Add the sugar and salt
and mix. Add the flour (and ginger) and fold in just until it is
combined. Press out flat in your greased pan and prick all over with a
fork. Bake at 350 for about 15 minutes.
FILLING:
1 14 oz can pumpkin, or equivalent cooked
16 oz cream cheese, softened (that's two bricks for my fellow Americans)
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups sugar
Spices to your taste - original recipe had cinnamon and nutmeg, I used
Penzey's Cake or Baking Spice last year, this time I put at least a
tablespoon of powdered ginger in (probably closer to 2 - I tasted and
added more).
I used my Kitchen Aid with the paddle to cream the cheese, add the eggs
and sugar, then the vanilla, pumpkin, and spices. Then I let the mixer
run for a couple of minutes to blend. If you have a hand mixer or a good
strong arm and a large bowl, you can use them instead. It should be
smooth and orange (no lumps/streaks of white).
Pour the cheese-pumpkin mixture over the parbaked crust and put it back in
the oven for 30-35 minutes.
To prevent cracking, take a thin spatula or knife and go around the edges
after the pan has been out of the oven for about 10 minutes. Cool
completely before cutting into small bars (1" square or 1 by 2) - should
be stored in the fridge or a cold larder.
