Chef Tom and Chef Britt have collaborated to create a delicious recipe for Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill. Enjoy the tantalizing combination of creamy cheesecake, warm pumpkin spice, and a sweet Bourbon Butterscotch topping. Perfect for Fall and the upcoming holiday season!
WHAT YOU'LL LOVE
- Food-processor crust: Pulsing graham crumbs, butter, and sugar together coats every crumb, so the pressed crust sets firm once it chills.
- Low-speed mixing after the eggs: Beating the cream cheese on high first, then turning the mixer down for the eggs and sour cream, avoids whipping in air that can cause cracks.
- Stacked cheesecake and pumpkin layers: A pumpkin pie filling poured over the cheesecake bakes into one two-tone bar with a spiced top.
- Warm bourbon butterscotch: A quick sauce of brown sugar, corn syrup, cream, and bourbon, made just before serving, adds a smoky-sweet finish.
Pumpkin Cheesecake Bars
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
24
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
608
Chef Tom and Chef Britt team up to bring you these truly delicious Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill, and topped with a Bourbon Butterscotch Sauce. Let the holidays begin!
Ingredients
- 4 cups graham cracker crumbs (about 3 sleeves of crackers)
- 1 1/4 cup (2 1/2 sticks) melted unsalted butter
- 1 cup white sugar
- 20 oz cream cheese, room temperature
- 8 oz white sugar (1 cup)
- 3 eggs
- 1 lb sour cream (1 3/4 cups)
- 1 1/2 tsp bourbon
- 20 oz pumpkin purée
- 1 cup heavy cream
-
1/2 cup maple syrup
- 1/2 cup brown sugar
- 3 eggs, lightly beaten
- 1 tbsp pumpkin pie spice
- 1 tbsp bourbon
- 1 cup brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted butter
-
1 tsp Noble Saltworks Whiskey Barrel Smoked Salt
- 1/2 cup heavy cream
- 1 tbsp bourbon
For the crust:
For the cheesecake:
For the pumpkin pie:
For the Bourbon Butterscotch:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.
To make the crust, combine all ingredients in a food processor and process until all the dry ingredients are coated in the melted butter. Spread the mixture evenly across the surface of a half sized sheet pan. Press evenly to compress. Transfer to the refrigerator.
To make the cheesecake portion, place the cream cheese and sugar in the bowl of a stand mixer. Using the paddle attachment, whip on high until lightened and the sugar is incorporated, about 2 minutes. Turn the speed down to medium. Add one egg at a time until all eggs are incorporated. Turn the speed down to low and add the sour cream and bourbon. Mix just until incorporated. Finish folding by hand, as needed. Pour the cheesecake mixture over the chilled graham cracker base.
- To make the pumpkin pie filling, combine all ingredients and whisk well to incorporate. Pour the pumpkin pie filling over the cheesecake. Spread evenly.
- Carefully transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 170ºF in the center, about one hour. Remove from the grill. Cool to room temperature, then transfer to the refrigerator to chill.
Just before serving, make the Bourbon Butterscotch. Bring brown sugar, corn syrup and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Return to heat source, over low heat. Whisk in the butter. Hold warm for serving.
- Slice the Pumpkin Cheesecake Bars into squares and serve topped with warm Bourbon Butterscotch sauce.
Recipe Note
Recipe FAQ
Why press the graham cracker crust firmly and chill it before adding the filling?
Pressing the buttered crumbs into a compact layer and chilling it lets the butter firm up, so the crust holds together under the heavy filling and slices cleanly.
Why start the cream cheese on high speed and then turn the mixer down?
About 2 minutes on high lightens the cream cheese and dissolves the sugar. Dropping to medium for the eggs, and then low for the sour cream and bourbon, keeps extra air out of the batter. Too much air can make a cheesecake puff and then crack as it cools.
Why pour the pumpkin filling over the cheesecake instead of mixing the two?
Keeping them as separate layers gives each bar a creamy cheesecake base and a spiced pumpkin pie top, rather than a single uniform filling.
How do I know when the bars are done?
This recipe bakes them until the center reaches 170°F, which takes about an hour at 350°F with the grill set up for indirect heat. That is well above the 160°F generally used for egg dishes.
Why cool the bars to room temperature before chilling them?
Cooling gradually lets the filling set evenly. Putting a hot pan straight into the refrigerator can cause condensation on the top and uneven texture.
Why make the butterscotch just before serving?
The sauce is at its best warm and pourable. Whisking in the butter over low heat and holding it warm keeps it smooth, while a sauce made ahead can firm up as it cools.
How long do the bars keep?
Because the bars contain cream cheese, sour cream, and eggs, they should stay refrigerated and are best eaten within about 3-4 days. Warm the butterscotch separately just before serving.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 350°F bakes these exactly the same way, and the butterscotch comes together on the stovetop. The grill is only being used as an outdoor oven.
Recipe Highlights
Food-processor crust: Coats every crumb for a firm, sliceable base.
Speed-controlled mixing: Keeps air out of the cheesecake batter.
Layered cheesecake and pumpkin: Gives each bar two distinct textures.
Warm bourbon butterscotch: Adds a smoky-sweet finish at serving time.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.24 oz
- per serving
- Calories
- 608
- Carbs
- 108 grams
- Protein
- 5 grams
- Fat
- 20 grams
- Sodium
- 237 milligrams
