Thanks, Annie. I think I need to see instructions, too, so I have an idea of the size pan that was used.

Will check my old issues.

Annie1992, I signed up for Cooks Illustrated online. It turns out the pumpkin cheesecake bars were published online but not in the magazine. Regardless, I now have access to it so no need for you to go to the trouble of looking it up in your cookbook. Thanks for the offer!

bbstx, I have the September-October 2014 issue (#130) but there's no recipe in it for Pumpkin Cheesecake Bars...?

I did find this online that mentions Cook's Illustrated as the source...

https://github.com/talbs/cookbook/blob/master/recipes/desserts/pumpkin-cheesecake-bars.md

Chloebud, after I signed up for online access, I discovered that while the recipe says “published October 2014,” that date must refer to when it was published online. I couldn’t find it in the archived issue of that date either. I’ve got it now.

The amounts for the filling for the bars vs the cake look to be quite similar. The differences that would make a structural difference are the cheesecake that is baked in a springform pan uses 1.5 lbs of cream cheese vs the bars 1 lb; the cake uses 10 1/3 ounces of sugar vs the bars 9 1/3 oz; the cake uses 5 eggs vs the bars 4 eggs. The most puzzling difference is the cake calls for 1 cup of heavy cream while the bars do no use cream at all.

The crust for the bars is about 150% of the cake. The surface of a 9” circle is about 64 square inches, while a 9x13 pan is 117 sq inches. I may need to double the cake crust ingredients.

Glad you have it. I actually looked through several old October issues that was kind of fun. I can understand most of the amount differences you mentioned for cheesecake vs bars. Hmmm...interesting about no cream for the bars. I might look into it a little more myself. Would love to hear how it works for you. :-)

bbstyx, I'm glad you found it. I hate that they do on-line and in print differently and charge for both separately too.

That it interesting about no cream in the bars. Maybe they want a sturdier filling as opposed to the soft and creamy texture of cheesecake.

Happy Thanksgiving!

Annie

My thought too was deleting the cream would provide a sturdier filing. But my next thought was “well, the cheesecake slices don’t run all over the plate.” They maintain their shape when cut. I think I’m going to make the filing using the cake recipe as written! If they collapse when cut, I’ll pull a Julia Childs and tuck them into small cups and call it parfait!

Annie, the double charge is why I quit taking the magazine at all. I do have three of their cookbooks and use two quite a lot. Any other magazine I have ever subscribed to, gave you online access with the subscription.

While I enjoy a lot of their recipes and have found several that are a go to, I find the directions are unnecessarily complicated. I usually rewrite the ones I like.

I’m underwhelmed by their web site. This is what I get when I try to search for something (in this case, “sauerbraten”)

This is a screenshot of what was returned. It says 1 recipe, but there is no link to the recipe. I’ve tried the drop-down next to the word “recipes”; I’ve tried the drop-down where it says “from 6 sites” and there is nothing.

I also tried just googling for “Cooks Illustrated Sauerbraten.” It lead me to a website with the recipe blurred out and wouldn’t let me sign in! I’m glad I haven’t paid good money for this total mess!

Um... I have a single subscription to CI... and all their magazines AND all thier online recipes too. It's pricy, but gives me access to everything, I don't get issues of anything in paper anymore since I don't want to store them OR toss them away.

Interesting about the slight difference in the two recipes. I'd go for making your recipe too. I like the idea of scooping it into a parfait dish.

CA Kate, could you please tell me how to search for a recipe on their website?

They may have improved the subscription. I gave up on them in 2015. I had the paper magazine and you had to pay extra to access the online site.

The Pumpkin Cheesecake cooked in bar form was a hit! I made the cheesecake filing recipe as written. I made 150% of the crust recipe. It yielded a crust about 1/4 - 3/8 inches thick. That was sufficient, but I will probably double next time.

Perhaps instead of “bar form,” I should say I made the cheesecake in a 9x13 pan and cut it into squares. It was not sturdy enough to pick up and eat, but it was sufficiently sturdy to cut into bars. I used a parchment paper sling. After baking and chilling the pan of cheesecake, I removed it using the sling and cut it into squares. Then I put it back in the pan to transport it to my friend’s house for dinner. We served it out of the pan.

I hope you all had a wonderful Thanksgiving!

bbstx: I logged-on, typed Sauerbraten in the search window. I got a list of all the magazines that had a recipe, and they brought up the Cook's Country site. I clicked that and got the actual recipe.

And, thanks for the update on the outcome of your Cheesecake bars.

CA Kate, maybe my problem is that I use an iPad. I’ll drag out the lappie later to see if I can pull up recipes using it.

bbstx, nice to hear the bars were a hit! :-)

had to chuckle when I called up the instructions .... where did the CHERRIES COME FROM?

never mind, am just having a stroke ....

Pumpkin Cheesecake Bars

We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries.

1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

4. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

7. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly.

8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.

9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.

*loud chortle*