Behold the pumpkin, plump harbinger of autumn, a bright-orange beacon for us all to blah blah blah, yada yada yada.
I was going to write a nice story about pumpkin, everybody’s favorite winter squash, a gourd that is beloved in pie, particularly at Thanksgiving because it is native to North America.
But then I made some Salted Caramel-Swirled Pumpkin Cheesecake Bars, and now all I want to write about are Salted Caramel-Swirled Pumpkin Cheesecake Bars.
These things are so good, dentists leave them out in their offices. These things are so good, endocrinologists tell their diabetic patients, “You know what? We all have to go sometime.” These things are so good, just two or three pans of them, properly dispersed, could bring peace to the Middle East.
They are that good.
Salted Caramel-Swirled Cheesecake Bars were apparently invented by a woman with the implausible name of Averie Sunshine (she lives and blogs in San Diego, so perhaps her name isn’t that unusual after all). She unveiled the recipe in her second book, “Cooking With Pumpkin,” and the one recipe by itself may make the book one of those hard-to-find classics in future years that will be auctioned off for thousands of dollars.
The base is a tempting crust of graham cracker crumbs, butter, brown sugar and calories. On top of that is spread a rich mixture of pumpkin puree, softened cream cheese, sugar, pumpkin pie spice, vanilla and calories. And before baking, it is all topped with swirls of caramel sauce — it’s best if you make it yourself — and calories.
These things are so good, they could cure cancer.
SALTED CARAMEL-SWIRLED PUMPKIN CHEESECAKE BARS
Recipe adapted from “Cooking With Pumpkin” by Averie Sunshine.
Makes12 servings.
1 stick unsalted butter
1 cup graham cracker crumbs
3/4 cup light brown sugar, packed
1 tablespoon cornstarch
Pinch salt, optional
1 egg
6 ounces cream cheese, at room temperature and very soft
1/2 cup granulated sugar
1/3 heaping cup pumpkin puree
2 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 cup thick salted caramel sauce (recipe follows)
To prepare oven, pan: Preheat oven to 350 degrees. Line 8-by-8-inch baking pan with aluminum foil, leaving overhang on 2 sides. Spray foil with cooking spray. Set pan aside.
To make crust: In medium, microwave-safe bowl, melt butter for 1 minute on high power. Add graham cracker crumbs, brown sugar, cornstarch and salt. Using fork, mix well to combine. Pour crumbs into prepared pan. Using spatula, pack mixture firmly into pan in even, flat layer. Set aside.
To make filling: In medium bowl, combine egg, cream cheese, sugar, pumpkin, pumpkin pie spice and vanilla. Using hand whisk or mixer, beat until smooth and combined. (Note: The softer the cream cheese, the easier the mixture comes together.) Add flour. Mix just to incorporate. (Note: Do not overmix.)
To assemble: Pour filling into crust. Top with caramel sauce, swirled in fanciful design.
To bake: Bake for 40 minutes or until center is set with very little jiggle. (Note: Some looseness is OK, but there should be no sloshing in center. Toothpick inserted in center should come out mostly clean or with just a few moist crumbs.)
To cool: Cool bars in pan for 1 hour. Lift bars out of pan by using foil overhang. Slice. (Note: Bars are best when served chilled. Cover pan with foil and refrigerate for 2 hours or overnight before slicing and serving.)
To store: Bars will keep in airtight container in refrigerator for up to 1 week.
Nutrition information: One serving provides 331 calories, 18 grams fat, 11 grams saturated fat, 67 milligrams cholesterol, 2 grams protein, 40 grams carbohydrate, 34 grams sugar, 1 gram fiber, 140 milligrams sodium, 41 milligrams calcium.
SALTED CARAMEL SAUCE
Makes 1 cup.
1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
1 tablespoon vanilla extract
1/2 stick (4 tablespoons) butter
1/2 to 1 teaspoon kosher salt, or to taste, see cook’s note
To cook sugar: In a heavy-bottomed saucepan, combine sugar and water. Heat, stirring occasionally, over medium-low heat until sugar dissolves. Raise heat to medium-high. Bring to a boil without stirring. Carefully use wet pastry brush or damp paper towel to wipe down any crystals that cling to sides of saucepan. (Note: Failure to remove them could result in a grainy sauce.) Boil for 5 to 6 minutes or until mixture is deep amber color. (Note: Watch carefully; mixture will turn color fairly quickly.)
To finish sauce: Remove pan from heat. Carefully whisk in cream. (Note: Mixture will bubble up vigorously.) Add vanilla. (Note: Mixture will bubble up again.) Stir in butter and salt to taste.
To store: Transfer caramel to glass or heatproof jar with a lid. in airtight container, caramel sauce will keep for months in refrigerator.
Cook’s note: If using table salt, use less only 1/4 to -3/4 teaspoon.
