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!
Pumpkin Cheesecake Bars with Bourbon Butterscotch Sauce
For the crust:
- 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
For the cheesecake:
- 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
For the pumpkin pie:
- 20 oz pumpkin puree
- 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
For the Bourbon Butterscotch:
- 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
Purchase Items in this Recipe
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 of 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.
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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.