The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [180]
1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled
2 large eggs
1 (l5-ounce) can pure pumpkin
1 (5-ounce) can (2/3 cup) evaporated milk
½ cup packed brown sugar
2 ½ teaspoons pumpkin pie spice
Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.
Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust.
Bake for 10–13 minutes or until dough is golden brown (dough will appear slightly puffed). Remove from oven.
Mix the eggs, pumpkin, evaporated milk, brown sugar, and pumpkin pie spice in a medium bowl with wire whisk until smooth. Pour mixture over the partially baked crust.
Bake for 33–37 minutes or until just set. Cool in pan on wire rack. Cut into squares. Store in the refrigerator. Serve room temperature or chilled.
MAKES 24 BIG SQUARES.
Baker’s Note
For a chocolate treat, substitute chocolate-chip cookie dough for sugar cookie dough. Prepare as above except sprinkle pumpkin layer with ½ cup miniature semisweet chocolate chips just before baking.
PUMPKIN SWIRL CHEESECAKE BARS
Looking for a tempting alternative to traditional Thanksgiving pumpkin pie? It’s right here. The chocolate brownie base is a fine foil for the creamy layer of pumpkin-swirled cheesecake. If you want a formal presentation, cut them into large squares and serve, plated, with whipped cream; if informal is more your style, cut them into small squares to serve as part of a casual dessert buffet.
1 (19.5- to 19.8-ounce) package brownie mix
½ cup (1 stick) unsalted butter, melted
2 teaspoons pumpkin pie spice, divided
4 large eggs
½ cup canned pumpkin purée
1½ tablespoons all-purpose flour
3 (8-ounce) packages cream cheese, softened
¾ cup sugar
2 teaspoons vanilla extract
Preheat oven to 350°F (325°F for dark-coated metal pan). Position a rack in the lower third of the oven. Spray the bottom only of a 13 x 9-inch baking pan with nonstick cooking spray (or foil-line pan; see page xxiv).
Combine brownie mix, melted butter, 1 teaspoon of the pumpkin pie spice, and 1 egg in a medium mixing bowl until just blended and all dry ingredients are moistened. Press into bottom of prepared pan. Bake for 18 minutes. Remove from oven (leave oven on).
Meanwhile, mix the pumpkin purée, flour, and remaining 1 teaspoon pumpkin pie spice in a medium mixing bowl; set aside.
Beat cream cheese in a large mixing bowl with electric mixer set on high until smooth. Add the sugar, beating until blended. Beat in vanilla and remaining eggs, one at a time, until just blended. Stir ½ cup of the cream cheese mixture into the pumpkin mixture. Pour remaining cream cheese mixture over prepared crust, spreading evenly to cover. Distribute large spoonfuls of the pumpkin batter randomly over cream cheese layer. Carefully swirl the batters with the tip of a knife.
Bake for 25–30 minutes or until just barely set at the center. Transfer to a wire rack and cool completely. Chill for 2 hours or overnight in refrigerator; cut into bars. Store covered in refrigerator.
MAKES 24 LARGE OR 36 SMALL BARS.
RASPBERRY AND WHITE CHOCOLATE CHEESECAKE CHUBBIES
My first encounter with raspberry-white chocolate cheesecake was at a bakery located in close proximity to my summer office job. These extravagant bars capture the same exquisite union of flavors in one great big chubby bar.
1 (8-ounce) package cream cheese, softened
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1½ cups white chocolate chips, divided
1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup seedless raspberry jam or preserves
1 tablespoon vegetable shortening
Preheat oven to 350°F. Spray an 8-inch pan with nonstick cooking spray or line with foil.
Combine cream cheese, sugar, egg, and vanilla in a medium bowl; beat with electric beaters on high, stopping to scrape