Pumpkin Spice Cheesecake Bars
 
 
Pumpkin spice cheesecake bars filled with the flavors and spices of fall...you won't be able to have just one!
Yield: 24 bars
Ingredients
For the sweet pastry dough
  • 1½ cups flour
  • ¼ cup sugar
  • ¼ tsp salt
  • 4 oz cold unsalted butter, cut into ½-inch cubes
  • 1 large egg
For the pumpkin cheesecake filling
  • 1 lb low fat cream cheese, softened
  • ½ cup sugar
  • ¾ cup canned pumpkin
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 2 large eggs
For the cream cheese frosting
  • 4 oz unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 tbsp vanilla extract
  • ½ tsp salt
Instructions
  1. Grease the sides of a 9x13-inch baking pan. Line with parchment paper and then grease again. Set aside.
  2. For the pastry dough, put the flour, sugar and salt in the bowl of a food processor. Pulse until combined. Add the butter and pulse a few times, until it resembles coarse sand. In a separate small bowl, whisk the egg. Add it to the food processor and pulse just until the dough starts to come together, adding water by the tsp if it seems too dry. Pat the dough into a disk and wrap it in plastic wrap. Refrigerate for at least an hour and up to overnight.
  3. Roll out the dough between two pieces of parchment paper until it is a bit larger than the pan (9x13-inches). Turn the dough into the pan and lightly press it into the bottom and corners. Trim off any excess. Freeze for 30 minutes.
  4. Preheat the oven to 375.
  5. Line the dough with aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the foil and beans and bake for 10 minutes, or until lightly browned. Allow to cool while you make the filling. Reduce the oven to 300.
  6. For the pumpkin cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium until it is smooth. Add the sugar and beat again until combined.
  7. In a separate bowl, whisk together the pumpkin, maple syrup, vanilla, salt, cinnamon, nutmeg, and ginger. Add this to the cream cheese and mix until combined. Scrape down the bowl and add the eggs, one at a time, combining well after each addition.
  8. Pour the cheesecake into the prepared crust and bake for 23-30 minutes, or until set. Allow to cool for and then refrigerate for at least 2 hours.
  9. For the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until well combined and fluffy. Add in the powdered sugar, vanilla, and salt and mix until smooth.
  10. Using an offset spatula, spread the frosting over the pumpkin cheesecake filling. Allow to set in the fridge for 30 minutes before cutting and serving.
Notes
Adapted from Baked Elements
Nutrition Information
Serving size: 1 bar
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/pumpkin-spice-cheesecake-bars.html