Hope McCarthyComment

Pumpkin Cheesecake Bars

Hope McCarthyComment
Pumpkin Cheesecake Bars

PUMPKIN INGREDIENTS

  • 2 1/2 cups all-purpose flour

  • 1 Tbsp pumpkin pie spice

  • 1 tsp salt

  • 1 cup brown sugar

  • 3/4 cup granulated white sugar

  • 1 cup unsalted butter, melted

  • 1 - 15 oz can pumpkin puree

  • 1 egg

  • 1 Tbsp vanilla extract

CHEESECAKE INGREDIENTS

  • 1 - 8oz package of softened cream cheese

  • 1/3 cup sugar

  • 1 egg yolk

INSTRUCTIONS

  1. Preheat oven to 350 degrees.

  2. Butter a 9x13 baking pan and line with parchment paper.

  3. Melt 1 cup of butter and let cool.

  4. In bowl whisk together flour, pumpkin pie spice and salt.

  5. Whisk together sugars and butter. Make sure there are no lumps.

  6. Add egg and vanilla. Whisk until combined

  7. Add pumpkin puree and whisk until smooth and fluffy.

  8. Fold in dry ingredients with a silicone spatula. Don’t over mix.

  9. Spread mixture into baking pan.

  10. Mix cream cheese, egg yolk and 1/3 cup granulated sugar in a bowl with a hand mixer until smooth.

  11. Pour over pumpkin mixture. Swirl mixture together with a chopstick or toothpick.

  12. Bake for 35-40 minutes. A knife inserted into the center should come out clean.

  13. Cool to room temperature on a wire rack. Use parchment paper to lift the bars out. Cut into squares.

  14. Dust with cinnamon if you’re feelin’ fancy.

Can be stored in an airtight container in the fridge for 5 days.