First blog post - big girl style!
I made a little piece of Heaven last night - these pumpkin cheesecake bars are positively to die for. A happy accident occurred during their creation; I'll be the first to admit, cake mixes have a time and a place, and this was it! I ventured into Williams-Sonoma this past weekend to return a gift and was practically stopped in my tracks by their pumpkin bars.
Fresh out of the oven, they smelled like a Yankee candle, only the real deal. Tried one - had to make my own. The bottom portion of these bars (crust and pumpkin layer) normally call for eight total tablespoons of butter (don't be shocked, it's what makes them so studly!). In an attempt to keep measurements precise (as half the butter was for the crust, and half for the topping), I put four tablespoons each in two ramekins. I totally forgot to put the four tablespoons into the topping portion, uttered some lovely obscenities and went on my merry way.
In planning this post, I contemplated what in the world would make these delectable bars even better; and then it hit me: cheesecake. DUH! I searched for "cheesecake bars," and happily came across a great candidate (thanks @AllRecipes, you're a lifesaver, as per usual). A few modifications here and there, and a star was born.
As they baked, my house began to smell like Thanksgiving in October. Despite my anxiousness to try them, I waited the torturous hour for them to cool. It turns out when you top pumpkin cheesecake bars with toffee bits, you've solved the age old question of "what do women want?"
I'll share the recipe shortly, but just had to share. Enjoy my friends!
<3 Mrs. O'Brien