The 2 Spoons

i love this Delicious Louisiana Seafood Gumbo

February 14, 2026 by Becky Spoon

This Seafood Gumbo is fantastic! My version includes shrimp, sausage, and crab. Oysters would also make a wonderful addition. As for okra, it’s definitely a great ingredient. While this recipe includes okra, it’s still tasty even without it for those who aren’t fans of it.

To truly appreciate this Seafood Gumbo, it’s essential to understand its roots and the culinary traditions of Louisiana. The dish is a melting pot of cultures, influenced by French, Spanish, African, and Native American cooking techniques and ingredients. This fusion is what makes gumbo so unique and flavorful. As you savor each spoonful, you can taste the essence of what makes Louisiana cuisine so celebrated around the world.

Every trip to New Orleans feels like a culinary adventure, with street vendors and local restaurants offering the best of Creole and Cajun dishes. From the bustling French Market to the historic French Quarter, the aromas of spices and freshly cooked seafood fill the air, enticing you to stop and try something new. Don’t miss out on the chance to enjoy a bowl of gumbo from a local chef who has perfected the art over generations.

Making seafood gumbo….

When making your gumbo, consider the importance of layering flavors. Start with the holy trinity of Cajun cooking: onions, bell peppers, and celery. This aromatic base sets the stage for deeper flavors. As the vegetables soften, add garlic and spices like thyme, bay leaves, and cayenne pepper to elevate the dish. Each ingredient plays a pivotal role in building that signature gumbo flavor profile.

I actually love all the flavors of Louisiana, Louisiana Creole Cuisine and I especially love to go to New Orleans and taste those amazing flavors. Those folks can cook! Creole food for breakfast, lunch, and dinner in New Orleans! Heavenly!

Be patient with your roux; it’s the heart of your gumbo. Achieving the perfect color is not just about aesthetics; it influences the flavor greatly. A darker roux adds a nutty taste, while a lighter roux offers a more subtle base. Experimenting with different roux colors can yield various results, so don’t hesitate to adjust based on your preference and the specific flavor you are aiming for.

If you decide to use store-bought roux, make sure it’s of high quality to maintain the integrity of your gumbo. However, there’s nothing quite like the satisfaction of making it from scratch. When you master your roux, you’ll unlock the possibility of creating various other dishes that require this essential component, like etouffee or even certain sauces.

The vibrant spices and fresh ingredients truly bring the dishes to life. Each bite tells a story of the rich cultural heritage and culinary traditions of the region. I can’t resist trying new variations whenever I visit, whether it’s jambalaya or a classic po’ boy. The lively atmosphere of the local eateries adds to the overall experience, making every meal unforgettable. I always leave craving more of that authentic southern flavor!

If you’ve attempted creole cooking, especially a gumbo you know it takes a while to develop flavors. The roux does take a few minutes to get to the desired color, and you have to remember not to have your burner cranked to high because this roux can scorch easily and you’ll have to start over. Don’t skimp on time on this task because the darker the roux without burning the better flavor your gumbo will have.

Gathering the right ingredients is crucial for this Seafood Gumbo. Besides fresh seafood, consider adding fresh herbs like parsley and green onions as garnishes to enhance the presentation and flavor. Pairing your gumbo with some rice or a side of cornbread can make it a hearty meal that’s perfect for family gatherings or special occasions.

You definitely don’t want to leave while you’re making your roux because a fairly constant stir is required. I cook mine on a medium-low until I am right there stirring constantly and I’ll increase the heat, then lower a little again. Do what suits you. I actually saw a jar of already made roux in the grocery store the other day. I’ve never tried it, but I think I will so I can report about the store bought roux.

What you need for this seafood gumbo

Serving gumbo can also be a delightful experience. Imagine a large pot in the center of the table, filled to the brim with steaming gumbo, surrounded by bowls of rice, hot sauce, and crusty French bread. Encourage your guests to serve themselves and customize their bowls with their favorite toppings. This communal aspect of the meal allows everyone to bond over delicious food and creates a memorable dining experience.

After enjoying your gumbo, think about the possibility of leftovers. Gumbo often tastes even better the next day, as the flavors continue to meld. Just be sure to store it properly and reheat it gently to preserve the seafood’s texture. Additionally, consider experimenting with what you do with leftovers; you could make a gumbo pasta or even a gumbo pizza for a fun twist on the classic dish.

For those interested in exploring more about this cuisine, joining a cooking class in New Orleans can provide hands-on experience and insider tips from local chefs. Learning from experts can enhance your skills and deepen your appreciation for the art of cooking gumbo and other Louisiana specialties.

To complement your newly acquired gumbo skills, try making a side dish that pairs well, such as a zesty coleslaw or a refreshing cucumber salad. These sides can balance the richness of the gumbo and provide a delightful contrast in textures and flavors, ensuring a well-rounded meal.

In addition to the following list, a high-quality seafood stock is crucial for this recipe. As mentioned in my Shrimp & Grits recipe, a flavorful seafood stock is key. I prepare my Basic Shrimp Stock and store it in freezer bags until I’m ready to use it. I also keep several homemade stocks in my freezer; it’s a great practice that saves time. The Instant Pot is an excellent device for creating stocks in just an hour that have the depth of flavor you’d expect from an 8-hour cooking process. Here’s a link for my basic seafood stock: http://basic seafood stock

For the Gumbo
1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don’t like okra)
3 qts Basic Seafood Stock
Basic Creole Spices
2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice
For the Basic Louisiana White Rice
1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Ultimately, making Seafood Gumbo is not just about preparing a meal; it’s about celebrating the vibrant culture and history of Louisiana. Each ingredient, each technique tells a story, and by cooking and sharing this dish, you’re part of that ongoing narrative. So gather your friends and family, and enjoy the delicious journey of creating and savoring this wonderful Seafood Gumbo.

Louisiana Seafood Gumbo

This is another recipe I got from John Besh’s Cookbook – “My New Orleans” the cookbook. Here’s the link:https://amzn.to/4kzPGg0.

My Shrimp & Grits. Here’s the link!this is amazing – louisiana shrimp and grits.

A side note is that if I have a lot of the sauce leftover, I strain and freeze the leftover sauce for the next time I want to make gumbo.

Delicious Louisiana Seafood Gumbo

The best Seafood Gumbo! Rich and absolutely delicious, full of flavors from Louisiana.

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

Cuisinecajun, creole, louisiana

Keywordblue crab, creole, gumbo, louisiana, okra, roux, smoked sausage

Servings servings

Ingredients

For the Gumbo

1 cup lard
1 cup flour
2 large onions, diced
3-6 blue crabs
1 lb spicy smoked sausage links, sliced 1/2 inch thick
1 stalk celery, diced
1 green pepper, seeded and diced
2 cloves garlic, minced
1 cup sliced fresh okra ( leave out if you some that don't like okra)
3 qts Basic Seafood Stock

Basic Creole Spices

2 tbsp celery salt
1 tbsp sweet paprika
1 tbsp coarse sea salt
1 tbsp freshly ground black pepper
1 tbsp onion powder
2 tsps cayenne pepper
1 tsp ground allspice

For the Basic Louisiana White Rice

1 tbsp chicken fat, extra-virgin olive oil, or butter
1 small onion, minced
1 1/2 cups long grain white rice
3 cups chicken stock
1 bay leaf
1-2 pinches salt

Instructions

For the Basic Creole Spices

Using this spice blend is truly the easiest way to consistently achieve the flavors of Louisiana. Once combined, the spices will last for six months in an airtight container. (this recipe is for several dishes, you'll just add in "pinches" to this recipe until you get your desired flavor.

For the Basic Louisiana White Rice

The recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
Put the fat, oil, or butter and the onions into a medium saucepan and sweat the onions over moderate heat until they are translucent, about 5 minutes. Pour the rice into the pan and stir for 2 minutes. Then add the chicken stock and bring to a boil. Add the bay leaf and salt.
Cover the pan with a lid, reduce the heat to low, and cook for 18 minutes. Remove the pan from the heat, fluff the rice with a fork, and serve

For the Gumbo

Prepare shrimp stock, if using (recipe below.
Prepare homemade Basic Creole Spices, if using (recipe below).
Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.
In a large cast-iron or heavy-bottomed pan, heat the lard or beef tallow over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low, and continue stirring until the roux becomes a glossy dark brown, about 10 minutes.
Add the blue crabs and smoked sausage and stir for a minute before adding the celery, bell peppers, garlic, and okra. Increase the heat to moderate and cook, stirring, for about 3 minutes. Add the thyme, shellfish stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often. Add the shrimp, oysters, crabmeat and green onions to the pot and cook for 15 minutes. Make sure everything is ready to serve before adding the shellfish to the gumbo. DO NOT OVERCOOK your shellfish.
Season with salt and pepper, Creole Spices, Worcestershire, and Tabasco. Serve in bowls over the rice.

Touchdown Dip is fabulous and everyone will love it!

February 6, 2026 by Becky Spoon

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I have to give credit to this easy delicious dip to Southern Living! This is the grown up version of the Velveeta and Rotel dip that we grew up eating at every celebration and that we still love. This recipe elevates that dip to a different level. It is warm and cheesy and packs a little heat! It is so easy too! Nostalgia abounds with these cheesy concoctions bringing back childhood memories!

What ingredients will you need to make this Touchdown Dip?

8 oz. fresh Mexican chorizo, casings removed
1 (12-oz.) can evaporated milk
1 lb. white American cheese, chopped or torn
1 cup shredded pepper Jack cheese (about 4 oz.)
3 (4-oz.) cans diced green chiles, drained
Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish
Tortilla chips and green hot sauce (such as El Yucateco), for serving
I added a little taco meat and diced tomatoes or color; however, not a part of the original recipe

What are the steps?

Gather all ingredients.
Heat a 10-inch cast-iron skillet or other skillet of your choice over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.

By the way if you are interested in an iron skillet, I love the lodge iron skillet. They come in different sizes and I think they are a must have especially in a Southern Kitchen. Here’s a link: https://amzn.to/4kpCLNI

I have all three of these sizes and love them.

Other dips and appetizers to serve along side

Guacamole is a must! Here is my easy recipe!

Here is my Bob Armstrong Dip!

Here’s the recipe for this Touchdown Dip enjoy:

Touchdown Dip

This dip is chessy, loaded with flavor and packs a little heat

Print Recipe

CourseAppetizer

CuisineAmerican

KeywordAmerican Cheese, appetizers, cheese dip, dip, Game Day, queso, super bowl, white American cheese

Ingredients

8 oz fresh Mexican Chorizo, casings removed
12 oz can evaporated milk
1 lb white American cheese
4 3 oz cans green chile, drind
sliced jalapeno peppers
fresh cilantro
pickled red onions or raw
crumbled queso fresco optional
tortilla chips
Note: I added a little taco meat and diced tomatoes

Who doesn’t love a delicious pozole rojo with pork?

February 5, 2026 by Becky Spoon

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Who doesn’t love a delicious pozole rojo with pork? This mouth-watering pork and hominy stew is a staple in Mexican homes. There are different types of pozoles, like white pozole and pozole verde. I lean towards the red because I love the chiles of Mexico. Their flavors are reminiscent of New Mexico Hatch Red Chile, of course, and even the TexMex that I grew up loving in Texas that was made from dried chile. Pozole has a rich history in Mexico, dating back to pre-Hispanic times, and it brings people together for celebrations and family gatherings. Making pozole rojo is not just about the food; it’s about sharing warmth and tradition with loved ones.

What ingredients do you need for this Pozole Rojo?

Pork ribs
Pork shoulder
onion
bay leaves
precooked hominy
guajillo chile
ancho chile
chicken bullion
Mexican orgegano
cumin seeds

For the garnishes:

Shredded lettuce or cabbage
diced white onion
chopped cilantro
lime wedges
sliced radishes
Mexican oregano

If you are not able to locate the chile in your area, here is a link What tools I use to make the red sauce:https://amzn.to/4rjviCF

I use a Nutribullet because it really pulverizes the chile which omits the necessity to strain the sauce. Here is the link for the model I use because it’s multi purpose: https://amzn.to/4r29Fqd

Here is an additional recipe I think you will love:a favorite – authentic carne con chile colorado.

Here’s the recipe for this delicious bowl of goodness!

Pozole Rojo

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican, new mexico

Keywordhominy, New Mexico Red Chile, pork, pork and hominy soup, pozole, pozole rojo, red chile, soup

Servings servings

Ingredients

1 lb pork ribs
2 lbs pork shoulder, cubed
tbsp salt
2-4 large garlic cloves, peeled
1/2 white onion
2-3 14oz cans white hominy, drained
3-4 quarts of water adding more as needed

For the Red chile Sauce

2 ancho chile
8 guajillo chile
2 garlic cloves
1/4 onion
1 tbsp chicken bullion
1 tsp Mexican oregano
1 tbsp cumin seeds

For the condiments

shredded lettuce or cabbage
sliced radishes
fresh cilantro
lime wedges
dried mexican oregano

Instructions

For the pork and broth

To a large pot add the water and the salt. Add the pork and bring to a boil. Skim off all of the im[urities from the meats and discard. Add the onion, garlic and bay leaves. Reduce the heat to medium low and allow to cook for about an hour and a half or until the pork is tender.
After the meat is tender, add your hominy and your chile pods. Allow the chile pods to cook a couple of minutes then remove them and place in your blender. Blend until smooth. Add the sauce to the broth, strain if necessary. Continue to cook for about 30 minutes.
At this point, ladle into bowls and garnish as desired. Enjoy!

Notes

Black-eyed Peas are delicious! Good luck for the New Year!

December 30, 2025 by Becky Spoon

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On New Year’s Day, a longstanding southern tradition is to enjoy these delicious peas. I have done this even if it’s just a tiny amount my entire life. I actually love them!

These black-eyed peas are not just delicious; they are also a symbol of prosperity and good luck!

In many households, eating black-eyed peas on New Year’s Day is a must for attracting good fortune.

Black-eyed peas have been cherished for generations, contributing to a rich cultural heritage in the South.

When preparing black-eyed peas, you can enhance their flavor by adding spices or cooking them with savory meats.

These peas are not only versatile in recipes but also carry a significant meaning in Southern tradition.

Eating them brings a sense of comfort and joy during celebrations!

Do you know why it’s good luck to eat these on New Year’s Day? As with most superstitions, there are several answers to the question.

Most Southerners will tell you that this culinary custom dates back to the Civil War. They were considered animal food. The peas were not deemed worthy of serving to General Sherman’s Union troops. When Union soldiers raided the Confederates’ food supplies, legend says they took everything except them and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. They then became symbolic of luck.

“According to historian and food scholar Adrian Miller, they represent coins, collard greens represent paper money and cornbread represents gold,” the Food Network states. “Some say you’ll have the best chance at luck if you eat exactly 365 of them, one for each day of the year.”

What do you need for these Black-eyed peas?

I don’t necessarily think this pea has a lot of flavor alone, so I cook mine with chicken stock and added water as they cook. I add salt pork, ham hock or bacon or like n this case smoked sausage. I add chopped onions and peppers and I finish with sliced jalapeno at the last 15 minutes of cooking sometimes!

Although this is considered a side dish; however this dish is a little like a soup and is great without anything else but a piece of Southern Cornbread.

Here’s the ingredients for this recipe:

Olive Oil
Yellow Onion
Carrots
Celery
Fresh Garlic
Crushed Red Pepper
Chicken Stock
Fresh thyme
Collard Greens
Fire roasted diced tomatoes (optional)
Dried black-eyed peas
Red Wine Vinegar
Salt and Pepper

I love these bowls I served the peas in. I actually bought them off amazon because I was looking for a black and white soup or salad bowl for a tablescape. You really can’t see the sides of the bowls from this angle. Here’s a link: https://amzn.to/3Pnfv47

I love the black plates that they are sitting on also. Here’s the link for them: https://amzn.to/3W7Jxg7

What to serve with this dish?

You have to have cornbread with the black-eyed peas and greens! Here’s one of my great recipes for cornbread! 1 of My Favorites, Easy – Basic Cornbread Recipe with Bacon

Hope you enjoy my recipe!

Black-eyed Peas with Greens and Smoked Sausage

Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!

Print Recipe

CourseMain Course, Side Dish

CuisineAmerican

Keywordblackeyed-peas, Easy, good luck, New Years, smoked sausage, vegetables

Ingredients

1 tbsp Olive Oil
1 cup Yellow Onion, chopped
1 cup Carrots, Chopped
1/2 cup Celery, Chopped
1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
2 large Garlic cloves, crushed
1/4 tsp Crushed Red Pepper
4 Oz Salt pork bacon, ham hock or smoked sausage
6 Cups chicken stock
3 Fresh Thyme sprigs
2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
2 cups Roughly chopped collard or mustard greens
1 can Fire roasted diced tomatoes, drained (optional)
Additional water as the peas cook
2 Tbsps. red wine vinegar
Salt and pepper to taste
jalapeno, sliced if desired

Instructions

In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
Serve as a side dish or as a complete meal with Southern Corn Bread.

A Classic – Beautiful Caesar Salad

December 21, 2025 by Becky Spoon

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I love a Caesar Salad. I love the richness of the dressing and the crunchy croutons on top and don’t forget about the Parmigiano Reggiano shavings!

The garlic croutons that top this classic salad are wonderful (included the recipe within the salad recipe) as is the anchovy-infused, very creamy dressing… A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread if you like.

What to serve this with?

This is the perfect side dish for my cast iron skillet ribeye steak. Here is the link for my ribeye steak: https://the2spoons.com/happy-birthday-cast-iron-skillet-ribeye-steak.

Happy Birthday - Iron Skillet Ribeye Steak — Happy Birthday – Iron Skillet Ribeye Steak

This salad can be served as a side dish or as a main course. I love to add grilled shrimp or grilled chicken when I’m serving as a main course. When I add grilled shrimp I merely coat the shrimp in olive oil and season with a little salt and lemon pepper and grill until pink. Here’s the link for my ribeye steak! Happy Birthday – Iron Skillet Ribeye Steak

Don’t stop at grilled shrimp or chicken for your salad, Try these toppings for an even more delicious and healthy dish.

Shaved Carrots– take a vegetable peeler to already washed and peeled carrots to add to your salad.

Sunflower Seeds– sunflower seeds give an extra crunch and an extra boost of vitamin E and magnesium.

Sweet Potato Croutons– these are just like the croutons you’re probably used to seeing expect that they’re made from sweet potatoes, which means they’ll give your salad an addition of vitamin A and antioxidants.

Tomatoes– tomatoes are classic additions to salads, but not traditional additions to the salad; therefore, adding them to your remixed version will give it an extra boost of flavor.

Chopped, Cooked Bacon– the saltiness and natural taste of bacon (pork or turkey) goes perfectly with the other savory flavors of the Caesar salad.

Sprouts– adding in sprouts gives the Caesar salad a different spin in taste and nutrition. Mixing in a handful to your newly revised creation packs a serving size addition of necessary vitamins and minerals.

Sliced Hard Boiled Egg– hard boiled eggs gives these traditional salads extra flavor, and texture.

Chopped Nuts– chopped nuts gives the Caesar salad a crunchy texture, just as with sunflower seeds, as well as being another great source of protein, not to mention the variety to choose from, including cashews, peanuts, almonds, and walnuts.

what do you need to make the salad?

cloves of garlic
anchovies
egg yolks
dijon mustard
fresh squeezed lemon juice
worcestershire
olive oil
parmigiana reggiano
salt & pepper

Here is my homemade crouton recipe: So Easy – Crispy Homemade Croutons

Need a multi purpose food processor? I recently purchased this model and I love it! https://amzn.to/3KWXY4m

Here’s the recipe! Enjoy!

Caesar Salad with homemade dressing

Print Recipe

CourseAppetizer, Side Dish

CuisineAmerican, Italian, mediteranean, Mexico

Keywordcaesar, caesar salad, main course salad, side salad

Prep Time10

Ingredients

For the Dressing

2 garlic cloves
4-6 anchovies
2 large egg yolks
1-2 tsp dijon mustard
juice of 1/2 to whole lemon
1-2 tsp worcestershire sauce
2/3 cup extra virgin olive oil
1/4 cup Parmigiano Reggiano
salt & pepper

For the Salad

1-2 heads romaine lettuce using the hearts and not the outside leaves
Caesar dressing
extra virgin olive oil
lemon for drizzling
parmigiano reggiano
homemade croutons (link in main content)

Instructions

For the Dressing

Insert the chopping blade onto the food processor. With the machine running, drop the garlic through the tube to mince. Add the anchovies and chop to form a paste with the garlic.
Add the egg yolks, dijon mustard , lemon juice and Worcestershire sauce to the blender bowl. Process the until the mixture is combined, about 30 seconds.
With the machine running on low speed, add the olive oil very slowly through the feed tube. Emulsify for a minute or so to desired thickness.
Add the cheese and pulse a few times. Taste to see if you need a little salt as the cheese is salty. Add a little cracked black pepper.
Chill in the refrigerator before serving if desired. Store any left in an air tight container.

To assemble the salad

Either chop or tear the romaine into bite size pieces or line individual plates with romaine heart leaves. Drizzle a little lemon juice then followed by extra virgin olive oil. Lightly salt and pepper. Add the desired amount of dressing and toss. Top with slivers or sprinkling of cheese and the croutons. Bon Appetite!

Pumpkin Cheesecake Bars, Perfect for Thanksgiving, you will love these!

November 5, 2025 by Becky Spoon

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Pumpkin Cheesecake Bars
Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What's not to love? There's a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer! — Pumpkin Cheesecake Bars

Just in time for Thanksgiving, these Pumpkin Cheesecake Bars are delicious! What’s not to love? There’s a graham cracker bottom layer, then a cheesecake layer, then a pumpkin layer!

I’m more of a savory food person than a sweet food person. We honestly don’t eat a lot of sweets. That doesn’t mean we don’t love choclolate or that I don’t keep a stash of chocolate candy in a candy jar at all times. That just means I don’t

I made these in an 8×8 pan that I lined with foil so that I could easily remove the cheesecake from the pan. As you can see by looking at the photo, you want to be able to cut the cheesecake into bars.

The bottom layer is the graham cracker crust which is graham crackers that I processed in my food processer along with sugar and with the machine running, I added the melted butter and pulsed until the crumbs came together. I then poured the graham crackers into the prepared pan and pressed down in an even layer.

Next is the cheesecake layer which is cream cheese, eggs, sour cream, vanilla and sugar. This mixture is whipped with a mixer then spread evenly over the graham crackers and baked at 350 for about 20 minutes.

The pumpkin layer takes a little bit more time but it’s well worth the extra effort. The recipe calls for unflavored gelatin in the pumpkin portion of the recipe. The first time I made a recipe with gelatin, I have to honestly say, I didn’t know what to buy. Because of that and if you aren’t used to using gelatin in a recipe either, I’ll help you out. I used Know Unflavored Gelatin and here is a link that will save you lot’s of time because you’ll know what you are looking for! https://www.amazon.com/Knox-Gelatine-Unflavored-Count-Ounce/dp/B00BCMU7T4.

After it’s all said and done, you’ll be so proud you made this recipe! Not only will it make a great presentation at your gathering, it also taste so good! A win-win!

Easy Pumpkin Cheesecake Bars

Before we publish this recipe, I wanted to share a link for one of my other recipes that will be great for Thanksgiving. This is a link that was Allen’s favorite pie, Cherry Pie!Allen’s Favorite, Delicious Cherry Pie

There’s a couple of steps on this recipe, but don’t be discouraged by that, they’re well worth it. I am a multi-tasker so these recipes that may have a couple of steps don’t bother me because I’m doing something else! Let me know what you think about this recipe.

Pumpkin Cheesecake Bars

Print Recipe

CourseDessert

CuisineAmerican

Keywordcheesecake, dessert, pumpkin, pumpkin cheesecake

Servings servings

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
3 tbsp granulated sugar
5 tbsp melted butter

For the Cheesecake Layer

8 oz cream cheese softened
1/4 cup sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract
2 eggs

For the Pumpkin Layer

3 egg yolks
15 oz can pumpkin puree
1/2 cup packed brown sugar
1/2 cup milk
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 tsp unflavored gelatin
1/4 cup cold water
1/4 cup granulated sugar
3 egg whites
pinch of cream of tarter

For the Topping

Whipped Cream
Pinch of Pumpkin Pie Spice

Instructions

In a small bowl, combine the graham cracker crumbs, sugar and the melted butter. Press into a foil-lined 8×8-inch pan.
In a small bowl, using a hand mixer, beat the cream cheese, sour cream, granulated sugar, and vanilla extract until smooth. Add the eggs, mix just until combined, then pour over crust. Place in the oven and bake at 350° for 20-25 minutes or until set. Transfer the pan to a wire rack to cool.
Meanwhile, separate the three remaining eggs. In a medium saucepan set over medium-low heat, combine the yolks, pumpkin puree, brown sugar, milk, salt, pumpkin pie spice, and cinnamon. Cook, whisking every few minutes for 10 minutes or until mixture reaches 160°. Remove from the heat, whisk in the vanilla extract.
In a small microwave-safe bowl, sprinkle the gelatin over the water; let stand for 1 minute, then microwave for 30 seconds or until the gelatin is dissolved. Stir into pumpkin mixture; set aside.
In the top of a double boiler, combine the granulated sugar, egg whites and cream of tartar. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, for about 7-9 minutes, or until it's stiff and glossy. Remove it from the heat, and beat an additional 1-2 minutes.
Fold into the pumpkin mixture then spread evenly over cream cheese layer. Refrigerate uncovered for 1 hour, then cover and refrigerate for an additional 3 hours or until firm. Garnish with whipped cream and pumpkin pie spice; if desired.