When I first flipped through our new cookbook, America’s Favorite Food, I landed on the Pumpkin Cheesecake Bars page pretty quickly with no need to search any further. I chose to try out this recipe for a few reasons:
1. I am a sucker for anything Halloween-themed and the end result is just so darn cute!
2. It seemed like a challenge - mostly because the last time I used my electric mixer was... well, honestly I have never used it.
The truth is, this dessert isn't something you can whip up in a hurry but if you have the time and patience, it is a hauntingly good, crowd-pleasing confection. I would recommend making it as a special treat for your kids or for a Halloween party that you are hosting. If you try to travel with this dessert, your whipped cream ghosts may end up a melted mess and that would be downright ghastly!
Next, I poured the mixture over the crust evenly and put the square pan on a larger wide-rimmed baking sheet. The instructions said to fill the baking sheet with hot water until almost full.
The hardest part of making this dessert was all the waiting! Once you pull the cooked cheesecake out of the oven, it needs to cool completely before being chilled for at least 3 hours. Once it has done its time in the fridge, the real excitement begins. Using a plastic ziplock bag to pipe the whipped cream ghosts was much easier than I anticipated (although mine resemble the Michelin Man a little more than I would have liked). Making the ghosts and adding the mini chocolate chip "eyes" are festive and fun finishing touches that would make a great job for that little helper who is lurking around the kitchen. Don't forget to share because these bars are as rich as they are delicious so one goes a long way.
NOTE: Definitely don't skip lining your pan with foil! I found the foil very helpful in lifting the cooked cheesecake out of the pan after it cooled. I think trying to slice and scoop out the bars inside the pan would have made for a disastrous result.
The MyRecipes America’s Favorite Food cookbook hits stores on September 11, 2012. Order your copy from Amazon or Barnes & Noble (ebooks are available!) and Cook the Book with us on your blog! #CooktheBook