Pumpkin Cheesecake Bars
Yield: 18 3x2-inch bars
Source: Joy of Cooking Christmas Cookies
Ingredients:
- 1/2 c unsalted butter, softened
- 1/4 c sugar
- 1 ea large egg
- 1 1/4 c all-purpose flour
- 1 lb cream cheese
- 1/2 c sugar
- 2 ea large eggs
- 1/2 tsp ground ginger
- 1/2 tsp gound cinnamon
- 3/4 c pumpkin puree
- 1 pinch salt
- 3/4 sour cream
- 1 1/2 tbsp sugar
- 1 oz bittersweat or semisweat chocolate
- Preheat the oven to 350 F, Have ready a 13x9-inch baking pan
- Using electric mixer, beat butter and suger together until smooth, then beat in one large egg. Stix flour to mix.
- With your fingers, press the dough evenly into the bottom of the pan, bake on the middle oven rack for 15 to 20 minutes, just until dough begin to brown, Remove the pan from the oven and set aside. Reduce the oven temperature to 325 F.
- Using an electric mix, beat cream cheese and sugar until smooth, then mix in two eggs. Stir in ground ginger, ground cinnamon, pumpkin puree and salt.
- Using rubber spatula, spread the mixture evenly over the baked crust. Bake on middle oven rack for 25 minutes, or until firm. Transfer the pan to a wire rack and let stand until completely cool.
- Mix together sour cream and sugar until smooth.
- With a rubber spatula, spread the mixture evenly over the pumpkin.
- Melt chocolate in double boiler, Using a spoon, drizzle over bars.
- Refrigerate until the chocolate is set. Cut into bars using a sharp knife. Wipe the blade clean with a damp paper towel between cuts.
- Store, airtight, in the regrigerator, for 2 to 3 days, or freeze for up to 1 month.
