It's that time of year again...

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...to start putting pumpkin in everything.

With our pumpkin patch getting closer to ripening and the leaves on the trees starting to show hints of color, I thought the best way to welcome in the season was by trying out a new fall recipe! Not only does this dessert showcase the wonderful flavor of pumpkin, but serves to satisfy pretty much any craving all in one with it's kitchen sink combination of elements. Pumpkin cheesecake? Check. Chocolate chip cookie? Check. Graham cracker crust? Check. As tempting as it is to dig in right out of the oven, it's definitely worth it to wait for this to cool (the struggle is real, trust me I know!), because biting through that chewy cookie and into a thick, cool layer of pumpkin cheesecake is an experience I won't soon forget!

Pumpkin Chocolate Chip Cheesecake Bars

Ingredients:

For the Crust:

2 1/2 C Graham Crackers, about 18 full size crackers (I used the cinnamon sugar variety, because why not?)
1/4 C sugar
1/2 C butter, melted

For the Cheesecake:

2 (8oz) Packages of cream cheese, softened
3/4 C sugar
1 C pureed pumpkin (canned or fresh)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the Cookie Dough:

1 (30oz) package of refrigerated chocolate chip cookie dough (You're welcome to make your own, but using store bought cookie dough saves a lot of time and clean up and I thought it still came out delicious)

Directions:

  1. For the crust, pulse graham crackers in a food processor until fine crumbs. Mix in melted butter and sugar until well blended.
  2. Line a 13x9 baking dish with parchment paper (I didn't have any on hand so I used a piece of aluminum foil on the bottom and lightly greased it with cooking spray to prevent sticking). Press crumbs into bottom of pan until evenly distributed.
  3. In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until well blended and smooth. Pour over crust layer and spread evenly.
  4. Crumble the cookie dough over the cheesecake layer.
  5. Bake in a 350 degree oven for about 30-35 minutes. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.
  6. Store cookie bars in refrigerator for up to 4 days, or, freeze in an airtight container until later.

Original recipe here.

Harvest Update

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Time for a quick harvest update and another special! This week we are picking blueberries, peaches, nectarines, apples and a few grapes. That's quite a selection! Nothing like variety to make a farm visit a great experience.

Our special this week is perfect for all those master chefs who are just dying to try that new peach barbecue sauce or bottle up some Christmas jam to pass around this winter. What's the deal you ask? Well, we have some peach seconds that we will be selling for only $.35 per pound. Now, that's a good price! Better yet, all you have to do is let us know how many pounds you want and what time you want to pick them up. They will be ready to load in your car when you arrive.

The warning: these will be ripe peaches and you will need to use them quickly or you will lose quality. Only buy what you can process the same day. Peach seconds are fruit that have some imperfections or are of a smaller size. We will have a limited supply, so make your orders early. We need at least a 2 hour notice before they can be picked up and there is a 40 pound limit. Unfortunately, we will be too busy to pick peaches on Sunday between 11 am and 4 pm, but any other time this week is OK.

This special will last all week long or until we run out of peach seconds. You will need to call the farm to place your order. If you get the answering machine, then leave a message and we will get back to you. 

The farm number is 978-365-4331.