So, every Thanksgiving my mom and grandma do all the cooking. Typically, I will make a dessert and it comes out BOMB (if I do say so myself).
This year was no different. I spent time scouring Pinterest for the perfect recipe and settled on Pumpkin Cheesecake Bars. The directions seemed simple enough and boy, was the picture pretty! Perfectly dark graham cracker base and beautiful bright layers of cheesecake and pumpkin. Count. Me. In
T & I went and got the ingredients needed (recipe will be below) and started our baking adventure.
I measured everything perfectly and followed the directions to the T! Half way thru the process I started to think hmm…this just doesn’t look as pretty as I thought it would but, hey! It’s a process so I’ll trust the process. Fast forward thru mixing and freezing and all the other great steps of this dessert and I threw it in the oven.
*insert amazing pumpkin and cinnamon smells wafting thru my home*
Alright, 55 minutes later I pull my Pumpkin Cheesecake Bars out of the oven and let’s just say I wasn’t impressed with what it looked like. I know that it’s more important for it to taste good but, cmon we eat with our eyes first.
Tell me that looks appetizing and I’ll tell you I’ve got some land to sell you.
My mom said “well…”, my grandma said “that looks delicious!” (bless her heart), and my aunt said “my God, it looks infected”. #family.
Now, I was going to say screw it and scrap this post but, I promised to show you the perfect moments…as well as the not so perfect moments. So here I am posting my major Pinterest fail! I will say it tasted great though!!
Expectations VS Reality:
Pumpkin Cheesecake Bars
(Serving of 12)
10 graham cracker sheets, crushed
6 tablespoons of butter
32oz of cream cheese*
1 teaspoon of vanilla
15oz pumpkin purée
1/2 cup of butter
1 1/2 cups of sugar
1 cup of flour
1/2 cup of brown sugar
1 tablespoon of ground cinnamon
Combine crushed graham crackers with 6 tablespoons of melted butter and mix until well incorporated. Press into a greased 9X13 pan. Place in freezer
Combine the cream cheese, eggs, vanilla, & sugar in a large mixing bowl and stir until the mixture is smooth.
*please use room temperature cream cheese it truly makes a world of difference*
Pour half of this into your pan with the graham cracker crust and return to the freezer for 30 minutes.
Add 1 can of pumpkin purée to the remaining cheesecake mixture and stir until well incorporated.
Spoon pumpkin mixture on top of frozen cheesecake and bake at 325 for 30 minutes
Combine butter, flour, brown sugar, and cinnamon. Stir until you get a consistency like wet sand. Crumble on top of pumpkin layer and bake for another 25 minutes. Allow to come to room temperature then chill overnight in the fridge if you can
If you make this recipe tell me how it turns out for you and in the mean time leave your Pinterest fails below!!
Until next time,