3 years ago
Spudsomma
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Pumpkin Cheesecake Bars
Making these for our neighborhood Halloween party! Ingredients: 6 tablespoons butter, melted and cooled 1 3/4 cups sugar 3 large eggs 1 cup canned pumpkin 1 3/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground nutmeg 1 package (8 oz.) cream cheese, at room temperature Preparation: 1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan. 2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth. 3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter. 4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars. Note: You can chill them airtight for up to 3 days. Recipe and photo from myrecipe.com
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