Pumpkin Cheesecake Bars
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
- 1 large egg
- 16 ounces cream cheese, softened
- 1⁄2 cup sugar
- 3⁄4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1⁄2 teaspoon vanilla bean paste
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 2 large eggs
- Cream Cheese Frosting
- 4 ounces (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups confectioners’ sugar, sifted
- 1 tablespoon pure vanilla extract
- 1⁄2 teaspoon salt
- 1⁄2 cup pecans, toasted (page 19), coarsely chopped (optional)
- This recipe is vegetarian
- Produce
- Ginger, ground (1/2 teaspoon)
- Pecans (1/2 cup)
- Pumpkin puree (3/4 cup)
- Condiments
- Vanilla bean paste (1/2 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Allspice, ground (1/2 teaspoon)
- Cinnamon (1 teaspoon)
- Confectioners’ sugar (3 cups)
- Cream cheese frosting (1)
- Maple syrup (2 tablespoons)
- Nutmeg (1/2 teaspoon)
- Salt (1 1/4 teaspoon)
- Sugar (3/4 cup)
- Vanilla extract, pure (1 tablespoon)
- Dairy
- Butter, unsalted (8 ounces)
- Cream cheese (24 ounces)
- Refrigerated
- Egg, large (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published October 1, 2012 (4 months ago).
189 people saved this recipe.
