Comments on: Salted Caramel Pumpkin Cheesecake Bars

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Thu, 28 Nov 2024 02:34:27 +0000

Hi Christina! Unfortunately pumpkin pie filling has sugar added to it too so I wouldn’t recommend swapping it out! You can swap the yogurt for sour cream though!

Yes to the gingersnaps–1.5 cups of crumbs!

By: Christina

Christina — Mon, 25 Nov 2024 03:05:16 +0000

This looks delicious and I plan on trying this out! I don’t bake a lot but starting to get into for the holidays. Could I substitute pumpkin pie filling and omit the spices? Also, I don’t usually have yoghurt so I will likely substitute sour cream, unless you think this is not a wise idea?

Also, I am guessing for the crust, it’s 1.5cups of crushed gingersnap cookies, which would make sense for a 9×9 pan, not 1.5cups of gingersnap cookies, and then crushing them? (no idea what this would amount to)

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Sun, 24 Nov 2024 22:50:25 +0000

In reply to Erin. Hi Erin! Yes you could swap out the spices for 2 1/2 teaspoons of pumpkin pie spice!

By: Erin

Erin — Sun, 24 Nov 2024 17:34:49 +0000

Hi. Would it be possible to sub pumpkin pie spice for all of the spices you list in the recipe? How much pumpkin pie spice would you use?

By: Julie

Julie — Tue, 21 May 2024 21:14:14 +0000

The way the recipe is written, in regard to the gingersnap cookies, is confusing. As written 1 1/2 cups gingersnap cookies, crushed, would mean I have to measure whole gingersnaps in 1 1/2 cups, then crush them. I weighed out 12 ounces of cookies and crushed them, this made 2 1/2 cups of crushed gingersnaps. I didn’t use it all and just eye balled the consistancy. Using weight of ingredients would be helpful. And if the cookies are to be crushed and then measured, the recipe should be written this way 1 1/2 cups crushed gingersnap cookies.

Straining removes a lot of the spices, is this the intent of straining the cream cheese mixture?

Also, when I’m making the salted caramel, it takes the sugar over 30 minutes to start melting on an electric stove at medium low. I turn it up to medium.

By: Julie

Julie — Mon, 20 May 2024 21:19:33 +0000

What is the reason for the using non-fat Greek yogurt instead of whole fat? Any issues you’d expect if whole-fat Greek yogurt is used?

By: Sarah

Sarah — Tue, 28 Nov 2023 13:24:22 +0000

I made these as a test run for the pumpkin cheesecake and they turned out beautifully! Brought them to a party where they were subsequently devoured.

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Fri, 02 Dec 2022 16:33:35 +0000

In reply to Liz Robbins. Yes! you can double it or you can make it as is and they will just thinner and bake up quicker!

By: Liz Robbins

Liz Robbins — Sat, 19 Nov 2022 18:18:46 +0000

I’d like to make this in a 9×13 to feed a crowd. Should I just double the recipe?

By: Sofi | Broma Bakery

Sofi | Broma Bakery — Tue, 15 Nov 2022 20:49:43 +0000

In reply to Ashley. Is you 9 x 9 thin? We always make this in a 9 x 9 x 2.5 inches! They are definitely a thick bar, but they should fit in your pan! Is it possible you're using an 8 x 8 pan and not a 9 x 9? I get mine mixed up all the time!