Pumpkin Cheesecake Bars
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
24
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
608
Chef Tom and Chef Britt team up to bring you these truly delicious Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill, and topped with a Bourbon Butterscotch Sauce. Let the holidays begin!
Ingredients
- 4 cups graham cracker crumbs (about 3 sleeves of crackers)
- 1 1/4 cup (2 1/2 sticks) melted unsalted butter
- 1 cup white sugar
- 20 oz cream cheese, room temperature
- 8 oz white sugar (1 cup)
- 3 eggs
- 1 lb sour cream (1 3/4 cups)
- 1 1/2 tsp bourbon
- 20 oz pumpkin purée
- 1 cup heavy cream
-
1/2 cup maple syrup
- 1/2 cup brown sugar
- 3 eggs, lightly beaten
- 1 tbsp pumpkin pie spice
- 1 tbsp bourbon
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter
-
1 tsp Noble Saltworks Whiskey Barrel Smoked Salt
- 1/2 cup heavy cream
- 1 tbsp bourbon
For the crust:
For the cheesecake:
For the pumpkin pie:
For the Bourbon Butterscotch:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.
To make the crust, combine all ingredients in a food processor and process until all the dry ingredients are coated in the melted butter. Spread the mixture evenly across the surface of a half sized sheet pan. Press evenly to compress. Transfer to the refrigerator.
To make the cheesecake portion, place the cream cheese and sugar in the bowl of a stand mixer. Using the paddle attachment, whip on high until lightened and the sugar is incorporated, about 2 minutes. Turn the speed down to medium. Add one egg at a time until all eggs are incorporated. Turn the speed down to low and add the sour cream and bourbon. Mix just until incorporated. Finish folding by hand, as needed. Pour the cheesecake mixture over the chilled graham cracker base.
- To make the pumpkin pie filling, combine all ingredients and whisk well to incorporate. Pour the pumpkin pie filling over the cheesecake. Spread evenly.
- Carefully transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 170ºF in the center, about one hour. Remove from the grill. Cool to room temperature, then transfer to the refrigerator to chill.
Just before serving, make the Bourbon Butterscotch. Bring brown sugar, corn syrup and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Return to heat source, over low heat. Whisk in the butter. Hold warm for serving.
- Slice the Pumpkin Cheesecake Bars into squares and serve topped with warm Bourbon Butterscotch sauce.
Recipe Note
You might also enjoy: Sweet Potato Casserole
Nutrition
Nutrition
- Serving Size
- 6.24 oz
- per serving
- Calories
- 608
- Carbs
- 108 grams
- Protein
- 5 grams
- Fat
- 20 grams
- Sodium
- 237 milligrams
