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Pumpkin Cheesecake Bars

"These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction."

By allrecipes · From Open Recipes · 9 ingredients
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Why it works: Pumpkin and cream cheese work together. They rank in the top 9% of all ingredient pairs, and 284 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

4 dozen bars

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pumpkin + cream cheesetop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together284 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + cream cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cream cheese + condensed milktop 6% of all pairs
    Aroma overlaplow
    Mentioned together165 recipes
  4. Egg + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Cream cheese + nutstop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together56 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (egg, butter, pumpkin, cream cheese, condensed milk):

  1. Pecansbetter flavor fit
  2. Walnutbetter flavor fit
  3. Peanutbetter flavor fit
  4. Nutsthe original

Fit is the average pairing score against egg, butter, pumpkin, cream cheese, condensed milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).