PUMPKIN CHEESECAKE, CHOCOLATE CHIP COOKIE BARS

Today I present to you the second dish on my Thanksgiving dinner menu, Pumpkin Cheesecake, Chocolate Chip Cookie Bars!  I’m skipping from appetizer straight to dessert!!!

Are you confused?  I’ll explain.

These bars can be made ahead and frozen.  If you would like to alleviate some of that Thanksgiving dinner pressure, you can make the bars for dessert tonight or this weekend and put them in the freezer and just thaw them out in the refrigerator a day or two before you want to serve them!

  

 

 These bars came about out of my desire to make an easy Thanksgiving dessert, and my favorite cookie dough being on sale. 

I really like pumpkin and chocolate together, so it makes perfect sense to me that chocolate chip cookie dough would make a great crust for pumpkin cheesecake bars.  Actually I pie was what first popped into my noggin, but I wasn’t sure about the cookie crust holding up when sliced into a wedge.

I used the pie recipe on the back of the can of pumpkin and just added a block of cream cheese.  I didn’t add any additional sugar because the cookie crust is sweet enough.  That turned out to be a good decision because the dessert is the just the perfect amount of sweetness, not to sweet or heavy for the end of the big Thanksgiving feast!

Here’s what you do.

Pre heat the oven to 350 degrees.

I was making this up as I went along so you can see that I started with one package of cookie dough, but that wasn’t enough.

So… 

…Use two packages of chocolate chip cookie dough.  If you place the two blocks of dough side by side, it will be easier to press out.

Put some flour on your fingers to keep the dough from sticking, and use your digits to press the cookie dough in an even layer over a 9 x 13 x 2 inch pan.  

There’s no need to grease the pan.

 

Bake for 20 to 25 minutes, until the top is golden.  

When it comes out it will be puffy, but as you allow the cookie crust to completely cool, it will sink.

 

Use a handheld mixer to beat the softened cream cheese until fluffy.

 

Beat in the pumpkin puree, pumpkin pie spice and salt.

 

I loooove sweetened condensed milk; I always clean the can out with a spoon and I lick the spoon.  I could drink the stuff, but I would probably get sick.

Beat that in too.

 

Finally beat in the eggs.  Scrape the bowl with a spatula, then beat it again to be sure it’s all mixed.

 

Pour the batter over the cookie crust.

 

And bake for 30 to 35 minutes.  The sides will be set, and the center will barely jiggle.

 

Allow the bars to set overnight before slicing into squares or bars.

Run the knife around the outside of the pan to loosen the cheesecake, before you slice the bars.

 

  

Y’all, these bars are so super simple to make, yet your friends and family will marvel at how effortless you make entertaining appear.

 See the note at the bottom of the recipe for freezing instructions.

Serves 8 to 12

2-16 oz.  packages             Chocolate Chip cookie dough

1-8 oz.   package               Cream cheese, softened at room temperature

1-15 oz.  can                      Pumpkin puree (not pie filling)

2           tsp.                       Pumpkin pie spice

½          tsp.                       Salt

1-14oz.  can                       Sweetened condensed milk

2                                      Eggs

1.        Pre heat oven to 350 degrees.

2.       Put some flour on your hands, and use your fingers to evenly spread the two packages of cookie dough over the bottom of a 9 x 13 x 2 inch pan.

3.       Bake for 20 to 25 minutes, until the top is golden.  Allow the cookie crust to cool completely.

4.       Once the cookie crust has cooled completely, make the filling.  First; in a large bowl, use a handheld mixer to beat the cream cheese until fluffy.

5.       Beat the pumpkin puree, pumpkin pie spice and salt into the cream cheese, until thoroughly mixed.

6.       Beat in the sweetened condensed milk.

7.       Beat in the eggs.  Use a spatula to scrape the bowl and be sure everything is combined.

8.       Pour the mixture into the pan over the cooled cookie crust.

9.       Bake at 350 degrees for 30 to 35 minutes, until the sides are set, and the center barely jiggles.

10.   Allow to cool and set overnight before cutting into bars.

*Note:  Pumpkin Cheesecake, Chocolate Chip Cookie Bars can be made ahead and frozen!  Allow the pumpkin cheese cake to cool overnight. Cut it into bars.  Put the bars in single layer in a freezer proof container and freeze up to 6 weeks.  A day or two before you want to serve the bars put them into the refrigerator to thaw.

Check out more great recipes at:

BUTTERCUP SQUASH & CHICKEN ENCHILADAS VERDE

*Just a note; as I wrote this blog this afternoon, I did not know the magnitude of Tropical (Super) Storm Sandy would be when she hit the North East.  My prayers are with those in the path of the storm.

Tropical storm Sandy blew past South Florida; leaving in her wake cool weather!!!!  We get so excited in South FLA when a cold front comes through cuz we get to put on our cute sweaters, fun scarves, and tall boots.  Really, I have more scarves than any one who lives in this climate has any business having. 

 

As I sit here writing this blog my windows are open, I’ve donned a sweater, and these adorable slippers I got at Target. 

My pants look short, because I bent over to take the picture. 

Tonight we will sleep with the windows open; no AC…woo hoo (I’m really not that hard to please)!

To me squash is so comforting to eat when the weather is cool; even the vibrant orange hue is just so warm.  Put in an enchilada with chicken, salsa verde and top it with ooey gooey cheese…are ya kiddin’ me!?!

I actually came up with this recipe as I was flipping through a magazine and saw a Mexican recipe made with pumpkin seeds.  Pumpkin & chicken enchiladas popped into my head, and I figured it would be great with tomatillos and green chilies.  

When I got to the super market, my initial plan went out the window.  The pumpkins were way more expensive than the buttercup squash.  So I went for the buttercup squash (buttercup squash is like a small green pumpkin).  Oaxaca cheese was $12 so I grabbed the $4 mozzarella.  Feeling clever/lazy I put a jar of tomatillo salsa for the Enchilada Verde Sauce in my cart.  Why should I roast and peel all those tomatillos and peppers when there are thoughtful salsa makers willing to do it for me.  I already had some chicken thighs I intended to roast, but you could buy a rotisserie chicken.

The Buttercup Squash & Chicken Enchiladas Verde were super simple to put together, and sooo yummy!  Billy took one bite and exclaimed “Holy Moly, these are good!”  Then we proceeded to ooh and aah after every bite we took.

Here’s what you do.

Pre heat the oven to 375 degrees.

 

This is a buttercup squash.  If you can't find buttercup squash, then go ahead and use butternut squash or pumpkin.

 

 Cut the squash in half and scoop out the seeds.

 

 Put the squash cut side up on a sheet pan. 

Drizzle with olive oil and season with salt and pepper.  

Put a cup of water in the bottom of the sheet pan.   

Roast for 30 to 40 minutes. 

 If you’re roasting chicken thighs, do that now too, you will need about four chicken thighs.

 

In the meantime put the salsa, sour cream and cilantro into a blender...

 I had planned on using heavy cream in the sauce, but had a change of heart.  Just pretend it's not in the photo.

 

...blend until smooth.   

Do not use low fat sour cream because the acid from the salsa will cause it to curdle.

 

Cut the peel from the roasted squash and cut the squash into about one inch cubes.

 

In a medium bowl add the shredded chicken, cubed roasted squash and one cup of the Enchilada Verde Sauce. 

Stir gently to mix, as to not break up the squash.

 

Spray both sides of the corn tortillas with cooking spray. 

Lay the tortillas on a sheet pan and bake for about 5 minutes; just until the tortillas are pliable.

 Pour about one cup of the enchilada sauce on the bottom of a 9 x 13 inch pan. 

 

Work fairly quickly.  Put the filling on the tortillas…

… And roll them up.

Put the enchiladas seam side down in the pan, in a single row.   

I wanted to use my pretty dish which wasn’t long enough to put the enchiladas in a single row.

Pour the remaining enchilada sauce over the enchiladas.

 

Top with grated cheese…

 

  …and bake for about 25 minutes; until the cheese is bubbly and golden.

Let the enchiladas rest in the pan for a few minutes before serving. 

 

 

 If you like, sprinkle some chopped pecans or pumpkin seeds over the top.

Makes 8 enchiladas

2              cups       Cooked chicken, shredded

2              cups       Roasted Buttercup squash, cut into about 1 inch cubes (Recipe follows)

3              cups       Enchilada Verde sauce, divided (Recipe follows)

8                              Corn Tortillas

                                Cooking spray

¼             cup         Pecorino Romano cheese, grated

2/3           cup         Mozzarella cheese, grated

3              Tbsp.     Chopped pecans, toasted; or pumpkin seeds*optional

1.        Pre heat oven to 375 degrees.

2.       Make the filling in a medium bowl; gently mix together the shredded chicken, roasted buttercup squash and 1 cup of the Enchilada Verde sauce.  Try not to break the squash up too much.

3.       Spray both sides of the corn tortillas with cooking spray (if you have an oil mister, use that instead).  Lay the tortillas on a sheet pan, it’s fine if they overlap.  Put the tortillas in the oven just to warm up and make the tortillas pliable; about 5 minutes.

4.       Pour 1 cup of the Enchilada Verde sauce in the bottom of a 9 x 13 inch baking dish.

5.       Divide the filling among the 8 corn tortillas.  Roll the tortillas around the filling (like a tube), and place them seam side down in the baking dish.  Lay the tortillas in a single row.

6.       Pour the remaining Enchilada Verde sauce over the enchiladas and top with the grated cheeses.

7.       Bake in the oven until the cheese is melted and golden; about 25 minutes.

8.       Allow the cooked enchiladas to set for a few minutes before serving.

9.       Sprinkle chopped pecans or pumpkin seeds over the top *optional.

ROASTED BUTTERCUP SQUASH

2              lbs.         Buttercup squash, Butternut squash or pumkin

1 ½         Tbsp.     Olive oil

1              cup         Water

                                Salt and pepper

1.        Pre heat oven to 375 degrees.

2.       Cut the buttercup squash in half; scoop the seeds out and discard the seeds.

3.       Place the squash cut side up on a sheet pan.

4.       Drizzle the olive oil over the top of the squash, season with salt and pepper. 

5.       Pour a cup of water in the bottom of the sheet pan.

6.       Roast the squash for 30 to 40 minutes, until the flesh is soft.

7.       Cut the squash into wedges, and then cut the peel off of the squash.  Discard the peel. 

ENCHILADA VERDE SAUCE

1              jar           Tomatillo salsa, a jar is 16 ounces

1              cup         Sour cream, not low fat

2              Tbsp.     Chopped cilantro

1.       Put all of the ingredients into a blender, and blend until smooth.

Check this recipe and more out at:

http://mexicanwildflower.blogspot.mx/2012/11/simple-meals-friday-6.html

Also at :