This is a compensated review by BlogHer and Pop-Tarts®.
Now that it's fall, what could be more perfect than pumpkin flavored foods. We've had our fair share, already, of pumpkin cake, pumpkin muffins, pumpkin spiced coffee, and now, Pumpkin Pie Pop-Tarts!
There were no objections around here when I asked my husband and kids if they'd be interested in sampling the new Pumpkin Pie Pop-Tarts and helping me with a few blog posts. Instead, they were all more than happy to help taste test the new flavor. We discovered that they go quite well with a good cup of coffee, but then came the question of using them in a recipe. What else could we do with Pop-Tarts?
After running the gamut of ideas, it finally came to me. They have a lovely pumpkin flavor, they'd be the perfect crust for a cheesecake, as pumpkin cheesecake is simply divine. And not just any cheesecake, I knew I needed my mom's recipe for sour cream cheesecake. It's a very mild cheesecake, I didn't want my amazing pumpkin flavor overpowered in this.
The next question--how to make the crust? I debated crumbling a few Pop-Tarts, combing them with a bit of butter and pressing them into the pan, like a graham cracker crust. But, in the end, after testing out a few pans, I opted to lay them end to end to cover the whole bottom. I trimmed the edges off a few so they would lay flat, then used those edges to fill in a few gaps, perfect! The Pop-Tarts ended up making the perfect crust. They cut beautifully and each bite had a distinct pumpkin flavor to it. I now think we'll have to try this again with other flavors of Pop-Tarts, you could change the whole recipe by just choosing a different flavor, or as my kids suggested, you could use assorted flavors in one cheesecake--mystery crust!
Want the recipe? Trust me, you do!
8 Pumpkin Pie Pop-Tarts
1 lb cream cheese
1/2 c sugar
1 tsp. vanilla
1 pint sour cream
1 tsp. vanilla
1/4 c sugar
Make crust by laying Pop-Tarts end to end in a 9x13 pan. Trim edges to fit if necessary and use extra pieces to fill in any gaps.
Soften cream cheese, then blend eggs one at a time into cream cheese.
Add sugar and vanilla, mix well.
Pour into crust and bake 25 minutes at 350 degrees.
Remove from oven and cool 10 minutes at room temp & 5 minutes in the refrigerator.
While cooling, beat together sour cream,vanilla and 1/4 c sugar.
Pour over top of partially baked cheesecake & bake 10 more minutes at 350 degrees.
Refrigerate at once.
It is best to leave overnight in the fridge if possible, it will set better.
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