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pumpkin swirl mini cheesecakes

wendysf's picture

The December 2006 issue had a terrific Mini Pumpkin Swirl Cheesecake recipe made in muffin cups. How can this be made as a bar cookie, say in a 9 x 13" pan? Would I need to make a shortbread base first to ensure they will hold their shape when cut and served?

I want to bring a big batch to a party without the fuss of filling the muffin cups.

Thank you,
~ Wendy

ADodge's picture

(post #67359, reply #1 of 1)

Hi Wendy,
I'm delighted to hear you enjoyed my Pumpkin-swirled minis!

Sure.. you can definitely make these into bars! And, yes.. you'll need some sort of a crust to lend a bit of stability to the cheesecake. They'll still be fragile and soft so consider cutting into small squares - making them a one or two bite treat.

As for crusts, I'd suggest a cookie crumb crust. One made with gingersnaps and butter would be yummy, I think. While I haven't tested the recipe this way, I'd suggest using an 8-inch square pan (preferably straight-sided) as your vessel and lining it bottom and sides with parchment leaving some excess on the sides to help you remove the baked bars from the pan before baking. You'll need about 5 ounces of pulverized cookie crumbs (ginger, graham or even chocolate) mixed with 2 ounces melted butter. Press the crumbs firmly and evenly into the bottom of the baking dish. Whip up the batter and pour it in and swirl away. As always, follow the doneness clues to ensure proper baking.
I hope this is helpful -- let me know how they turn out or if you have other questions!