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Sunday Dinner
Mushroom, Cheddar, and Herb Mini Phyllo Tarts
Roasted Beef Tenderloin
Béarnaise Sauce
Frites
Green Salad
Pumpkin Cheesecake Bars
Sometimes people ask me how I decide what to have for dinner. Well, whether it’s a weeknight dinner or a Sunday dinner, it usually depends on the season and the weather. Sometimes, it’s because I am in the mood, have a craving, or I just feel like it. And then there are meals where the refrigerator or freezer decides for me, like tonight’s menu.
I was actually in the mood for lasagna, but I needed to clear some space in the freezer before I could make it. (I make two batches; one to eat and one to freeze.) You’d think I would have enough freezer space since I have three freezers!
Anyways, I decided to take out a beautiful beef tenderloin to free up some shelf space. As far as the deciding factor for the other components tonight, I just felt like it. As some of you may be looking for a last-minute recipe for the Thanksgiving dessert table, I thought I would share this recipe today.
These aren’t just good, they are super good! In fact, other than using extra-large eggs instead of large eggs, I didn’t change any ingredients or measurements. Buuuttt, I did change the technique. The original recipe suggested making the filling in a stand mixer, but I had already taken out my food processor to make the graham cracker crust. So, I just cleaned and dried the food processor while the crust was cooling. Less messy dishes make me a happy cooker, and I think it’ll make you happy too.
*Wait a minute…Sometimes blogging is like going to the grocery store; I am always forgetting something!
Another thing I changed was the portion size. The original recipe stated that it made 24 bars, which would be the perfect size for a mini dessert buffet. However, I prefer a more substantial bar, so I cut them into 12 squares; hence, the 12-24 squares/bars. And lastly, since I serve them as a fork and plate dessert instead of a hand-held one, I spoon a nice dollop of sweetened whipped cream on top. I find it necessary😋. Happy Sunday!
Sunday Dinner eight years ago
Sunday Dinner nine years ago
Sunday Dinner ten years ago
Sunday Dinner eleven years ago
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Pumpkin Cheesecake Bars
Ingredients
- 1 (15 ounce) can unsweetened pumpkin purée
- 2 teaspoons pumpkin pie spice
- ½ teaspoon Kosher salt
- 15 whole graham crackers, broken into pieces
- ¼ cup plus 1 ⅓ cups granulated sugar
- 1 teaspoon ground ginger
- 8 tablespoons (4 ounces) unsalted butter, melted
- 1 pound (16 ounces) cream cheese, softened
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 4 extra-large eggs
Instructions
- Combine pumpkin, pumpkin pie spice, and salt in small saucepan. Cook mixture, stirring constantly, over medium heat until reduced to 1 ½ cups, about 6 to 8 minutes. Remove from the heat and let cool for 1 hour.
- Adjust oven rack to middle position and heat oven to 325°F. Make a foil sling for 13 by 9-inch baking pan and lightly spray with baking spray.
- In the bowl of a food processor, process graham crackers, ¼ cup sugar, and ginger to fine crumbs, about 15 seconds. Add butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into even layer. Bake until just starting to brown, 15 to 18 minutes. Let crust cool completely on wire rack.
- Meanwhile, clean and dry the food processor and blade.
- In the food processor, purée the cream cheese, remaining 1 ⅓ cups sugar , lemon juice, vanilla and pumpkin mixture until smooth, about 2 minutes. Add eggs, one at a time, until incorporated. Scrape down the sides of the bowl and pulse until no lumps remain. Pour over cooled crust and spread into even layer. Bake until edges are slightly puffed and center is just set, 45 to 50 minutes. Let cheesecake cool in pan on wire rack for 2 hours. Cover pan with plastic wrap and refrigerate cheesecake for at least 3 hours or up to 24 hours. Using foil overhang, lift cheesecake out of pan. Cut into 12-24 squares. Serve with sweetened whipped cream if using. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
