Port and Starboard

 

Tomorrow is National Pumpkin Cheesecake Day. I could dig up my springform pan, or I could schedule a curbside pickup at The Cheesecake Factory. Or I could make a batch of these:

 

Pumpkin Cheesecake Bars

 

Crust:

3 cups graham cracker crumbs

6 tablespoons sugar

10 tablespoons melted butter

Filling:

15 ounces canned pumpkin

3/4 cup heavy cream

2 large eggs

3/4 cup sugar

1 teaspoon vanilla

2 teaspoons pumpkin pie spice

Topping:

8 ounces cream cheese

1 egg, plus 1 yolk

1/2 cup sugar

1 teaspoon vanilla

 

Preheat oven to 350F. Line 9x13 pan with parchment. Combine crust ingredients and press into pan. Whisk together filling ingredients and pour over crust. In separate bowl, beat topping ingredients until well mixed. Spoon topping over pumpkin layer. With a knife, carefully swirl topping into pumpkin mixture to create marbled look without disturbing crust. Bake 40 minutes or until set. Cool 30 minutes and then refrigerate for 2 hours. Makes 15 squares.