25 November 2009

November Pumpkin, Part 4: Pumpkin Cheesecake Bars


1 cup of all-purpose flour
1/3 cup of brown sugar
6 tablespoons of COLD unsalted butter
1 cup of finely chopped pecans
1 8 ounce block of cream cheese (softened)
3/4 cup of sugar
1/2 cup of pumpkin mush
2 eggs
1 teaspoon of vanilla
2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of cloves


In a food processor, pulse together the flour and brown sugar to combine, then cut in the butter. Pour the mixture into a bowl and stir in the pecans. Pull out 3/4 cup of the mixture to use as a crumble top later and press the rest into a well-greased 8" or 9" square baking dish. Bake the crust at 350 degrees for 15 minutes, then remove, set aside and cool.

The Pumpkin Cheesecake LAYER:

Beat together the cream cheese and sugar until smooth. Beat in the pumpkin and eggs, followed by the vanilla and spices. Pour the mixture over the crust and sprinkle the reserved crumble over the top. Bake at 350 degrees for 35 minutes.

Let the bars chill overnight in the refrigerator.

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