GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Flavorful Pecan-Pumpkin Cheesecake Bars
| Flavorful Pecan-Pumpkin Cheesecake Bars | Print |
Recipe By: Alice Morrow
Flavorful Pecan-Pumpkin Cheesecake Bars
Ingredients
- 1 c. brown rice flour
- ½ c. potato starch
- ½ c. tapioca flour
- ⅔ c. packed brown sugar
- ¼ t. salt
- ¼ t. ground ginger
- 7 T. chilled butter, cut into pieces
- 1c. cream cheese, softened
- ¾ c. packed brown sugar
- 1 c. canned unsweetened pumpkin
- 2 large eggs
- 2 T. maple syrup
- 1 t. pumpkin pie spice
- 1 t. vanilla ¼ t. salt
- 1 (12-oz.) can evaporated milk
- 30 pecan halves
Instructions
- Preheat oven 350.
- Line 13x9” metal baking pan with parchment paper, allowing paper to extend over edge of pan.
- Lightly spoon brown rice flour, potato starch and tapioca flour into dry measuring cups; level with knife.
- Place the brown rice flour, potato starch, tapioca flour, ⅔ c. brown sugar, salt and ginger in food processor; pulse 2 times or until blended.
- Add butter; pulse 10 times or until blended.
- Firmly press flour mixture into bottom of prepared pan.
- Bake for 10 minutes or just until set and lightly browned.
- Place cream cheese and ¾ c. brown sugar in large bowl.
- Beat with mixer on high until creamy.
- Add pumpkin, beat until blended.
- Add eggs, 1 at a time, beating well after each addition.
- Add maple syrup, pumpkin pie spice, vanilla, salt and milk. Beat until blended. Will be thin mixture.
- Pour pumpkin mixture over crust and bake for 35-40 minutes or until center is set.
- Cool completely in pan. Cover and chill 2 hours or until ready to serve.
- Lift bars from pan, using parchment paper sides as handles.
- Place on cutting board and cut into 30 squares.
- Press a pecan half on top of each bar.
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