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Category: Bars
Prep Time: Cook Time: Total Time:
Crust & Topping
1 cup flour
1/3 cup brown sugar, packed
Slightly rounded 1/8 tsp salt (omit if using salted butter)
5 tbsp cold unsalted butter
1/2 cup finely chopped, toasted pecans
Filling
1 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
1 1/2 tsp ground cinnamon
1 tsp allspice
1 tsp vanilla extract
2 lightly beaten eggs
Preheat oven to 350. Line an 8 inch square metal pan with non-stick foil. In a mixing bowl or food processor, combine flour, brown sugar and salt. Add butter and cut or pulse until mixture is very crumbly. Stir in pecans. Measure out 3/4 cup mixture for topping, then press remaining mixture into bottom of pan. Bake for 13-15 minutes.
In a large bowl, beat together cream cheese, granulated sugar, pumpkin, cinnamon, allspice, and vanilla; Stir, do not beat, in the eggs. Pour over crust and sprinkle with reserved topping. Bake an additional 30 minutes or until top is brown. Cool completely on a wire rack. Lift from pan by grasping foil. Lay on a cutting board and score into bars. These may be served room temperature or chilled
NOTE: With such a small amount of pecans, you might want to toast them in the microwave. Spread pecan halves on a paper towel and microwave chopped pecans for 2 minutes or until they start to shine and release their oils. Let them cool, then chop.
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PUMPKIN CHEESECAKE SPICE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust & Topping
1 cup flour
1/3 cup brown sugar, packed
Slightly rounded 1/8 tsp salt (omit if using salted butter)
5 tbsp cold unsalted butter
1/2 cup finely chopped, toasted pecans
Filling
1 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
1 1/2 tsp ground cinnamon
1 tsp allspice
1 tsp vanilla extract
2 lightly beaten eggs
Preheat oven to 350. Line an 8 inch square metal pan with non-stick foil. In a mixing bowl or food processor, combine flour, brown sugar and salt. Add butter and cut or pulse until mixture is very crumbly. Stir in pecans. Measure out 3/4 cup mixture for topping, then press remaining mixture into bottom of pan. Bake for 13-15 minutes.
In a large bowl, beat together cream cheese, granulated sugar, pumpkin, cinnamon, allspice, and vanilla; Stir, do not beat, in the eggs. Pour over crust and sprinkle with reserved topping. Bake an additional 30 minutes or until top is brown. Cool completely on a wire rack. Lift from pan by grasping foil. Lay on a cutting board and score into bars. These may be served room temperature or chilled
NOTE: With such a small amount of pecans, you might want to toast them in the microwave. Spread pecan halves on a paper towel and microwave chopped pecans for 2 minutes or until they start to shine and release their oils. Let them cool, then chop.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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