Sunday, October 13, 2013

Pumpkin cheesecake bars

 Little Dip in the Rogue....but you can call me Sandra
Three exciting things right now...trifecta if you will...of things I love.  Granted they are all related...but I love them enough to give them their own space.  And if each of these things had ears, I would whisper 'I love you' in their ears.  (you're welcome, for the creepy visual)
1)  October
2)  Halloween
3)  Pumpkin

So, maybe I get excited when it's October and the Halloween decorations can finally come out of the closet.  It takes a lot to not bring them out much so, that some things need to come out before October (and some things just stay out all year).  Hey, I'm only human!  (A human that just happens to be Halloween inclined.)  And should I happen to get anything Halloween related for my birthday (in September) then I of course am obligated to leave it out.  It would be rude to put it away.  (That's my story, and I'm sticking to it.)
But wait, there's is now mid October and I haven't had time to put out very much in the way of Halloween decorations...and it is causing me stress.  I'm pretty sure I have PHSD (Pre-Halloween Stress Disorder).  Maybe not, I'm sure it's normal for people to feel stressed out in mid October, to the point that it feels "too late" to put out Halloween decorations now.  (I'm not really sure why I put quotes around that...though I think it was a passive aggressive jab at myself...hmm.) PHSD it is.

 So yes, I went rogue, but just a little.  Instead of a pastry crust, I decided to make a graham cracker crust. 

After that, the rest of the recipe is non-rogue.  I haven't gone rogue since this post.

Ingredients at the ready.  My lovely fresh eggs are from Bekings Poultry Farm (they sell at Carp Farmer's Market in Ottawa). 

Mmm Pumpkin goodness.  I've barely started this recipe and am already thinking of other pumpkin recipes to make!

My new 'blood splattered' spatulas.  Birthday gifts from two friends (Kim & Stephanie).  See, I needed two of them!! 

Cream cheese and sugar have been blended.

Pumpkin puree and the remaining ingredients (including yummy spices are added to the mix).

Once it got all nicely blended, it was time to spread it over the graham cracker crust.

I let it bake for 27 minutes.  A few air bubbles appeared...but that's okay...they will soon be covered up by the cream cheese frosting.

I'll just let this baby cool off before I frost it. (So umm...I guess I better make the frosting.)

To the Frosting-Mobile!

Do we have everything?  Yup.

By the way, that 'yup' was brought to you by Lana Kane from the show "Archer".  Best 'yup' out there!

Frosting has been made.  Boo!

Frosting of the cake has been initiated.

What we have here folks, is a frosted cake.

Thanks, Steph!!

Which lovely new plate to use??  Hmm?

This dessert is pumpkin and spice and everything nice!  The graham cracker crust is lovely (and hubbie approved).  A night in the fridge helped to meld the flavours together even more.  And by the light of day, these spiders aren't nearly as scary.

Happy Thanksgiving to all my Canadian peeps.


  1. Wow...that looks delicious! I will certainly have to try my hand at it soon! Love your spatulas and plates :)

  2. They look good! Something about graham crackers and pumpkin....they just don't mix right for me...but they sure do look pretty!

  3. So glad you enjoyed these - and on the perfect plates!

  4. I LOVE your spatulas! I love all of fall, but I'm so lazy with my decorations...Most of mine are "fall" and not Halloween so that I don't have to change them as often. The candy corns make a cute accent!

  5. Yum! The graham cracker crust looks so good!

  6. It looks delicious. Perfect for Halloween or anytime. Good recipe. Thanks for sharing. ~Melissa

  7. After my own heart - October, Halloween, Pumpkin! The bars look delish, and yes, your spatulas are the definition of awesome!! Thanks for sharing! :-)