Grilled Pumpkin Cheesecake Bars

How to Make Grilled Pumpkin Cheesecake Bars

1. 1

   Step 1: Grill pumpkin wedges and toast pecans

   Active 15 min · Passive 10 min

   Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Halve and seed the Sugar pumpkin, then cut into 6–8 wedges (peel optional). Arrange the Sugar pumpkin wedges flesh-side down on the hot grill and sprinkle the flesh with 1 tsp Pumpkin pie spice and the Kosher salt. Grill until well caramelized and smoky, about 8–10 minutes per side depending on wedge thickness, turning once; during the last 3–4 minutes, move the Pecans, chopped to a cooler part of the grill or a grill-safe pan and toast until fragrant. Transfer wedges to a tray to cool until warm, then scoop the flesh into a blender or food processor and purée until smooth (you should have roughly 1 to 1 1/4 cups of grilled pumpkin purée).

   For this step

   • 3/4 cupPecans, chopped
   • 1/4 tspKosher salt
   
2. 2

   Step 2: Make the gingersnap crust

   Active 8 min

   Line a 9x9-inch (23x23 cm) pan with parchment, leaving an overhang for easy removal. Pulse or crush the Gingersnap cookies to fine crumbs and transfer to a bowl; stir in the melted Unsalted butter until the mixture holds when pressed. Press the gingersnap mixture evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compress it, and chill in the refrigerator while you make the filling.

   For this step

   • 1 1/2 cups, crushedGingersnap cookies
   • 6 tbspUnsalted butter
   
3. 3

   Step 3: Whip the mascarpone–cream cheese filling

   Active 12 min

   In a large bowl, beat the Cream cheese and Mascarpone together until smooth and lump-free. Add the Powdered sugar, Vanilla extract and the remaining 1/2 tsp Pumpkin pie spice and beat until fully incorporated and silky. Fold in all of the cooled grilled Sugar pumpkin purée until evenly streaked and smooth — use a spatula to keep the texture light. Taste and adjust a tiny pinch of Kosher salt if needed.

   For this step

   • 8 ozCream cheese
   • 4 ozMascarpone
   • 1/2 cupPowdered sugar
   • 1 tspVanilla extract
   
4. 4

   Step 4: Assemble and chill to set

   Active 8 min · Passive 90 min

   Spread the pumpkin–cheesecake filling evenly over the chilled gingersnap crust and smooth the top with an offset spatula. Cover the pan tightly and refrigerate until firm, at least 90 minutes (overnight is fine and will yield cleaner slices).
   
5. 5

   Step 5: Finish with toasted pecans

   Active 4 min

   When the bars are set, scatter the toasted Pecans, chopped evenly over the top and press lightly so they adhere to the filling. For a Halloween look, save a few larger pecan pieces for decorative placement on individual bars.
   
6. 6

   Step 6: Slice and serve

   Active 3 min

   Use the parchment overhang to lift the set cheesecake from the pan; with a sharp knife dipped in hot water and wiped dry between cuts, Slice into 12 bars. Serve chilled — each serving is one slice.
   

1. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C). Halve and seed the Sugar pumpkin, then cut into 6–8 wedges (peel optional). Arrange the Sugar pumpkin wedges flesh-side down on the hot grill and sprinkle the flesh with 1 tsp Pumpkin pie spice and the Kosher salt. Grill until well caramelized and smoky, about 8–10 minutes per side depending on wedge thickness, turning once; during the last 3–4 minutes, move the Pecans, chopped to a cooler part of the grill or a grill-safe pan and toast until fragrant. Transfer wedges to a tray to cool until warm, then scoop the flesh into a blender or food processor and purée until smooth (you should have roughly 1 to 1 1/4 cups of grilled pumpkin purée).
2. Line a 9x9-inch (23x23 cm) pan with parchment, leaving an overhang for easy removal. Pulse or crush the Gingersnap cookies to fine crumbs and transfer to a bowl; stir in the melted Unsalted butter until the mixture holds when pressed. Press the gingersnap mixture evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compress it, and chill in the refrigerator while you make the filling.
3. In a large bowl, beat the Cream cheese and Mascarpone together until smooth and lump-free. Add the Powdered sugar, Vanilla extract and the remaining 1/2 tsp Pumpkin pie spice and beat until fully incorporated and silky. Fold in all of the cooled grilled Sugar pumpkin purée until evenly streaked and smooth — use a spatula to keep the texture light. Taste and adjust a tiny pinch of Kosher salt if needed.
4. Spread the pumpkin–cheesecake filling evenly over the chilled gingersnap crust and smooth the top with an offset spatula. Cover the pan tightly and refrigerate until firm, at least 90 minutes (overnight is fine and will yield cleaner slices).
5. When the bars are set, scatter the toasted Pecans, chopped evenly over the top and press lightly so they adhere to the filling. For a Halloween look, save a few larger pecan pieces for decorative placement on individual bars.
6. Use the parchment overhang to lift the set cheesecake from the pan; with a sharp knife dipped in hot water and wiped dry between cuts, Slice into 12 bars. Serve chilled — each serving is one slice.