Pumpkin Cream Cheese Bars

Here is a terrific twist on pumpkin pie and cheesecake! It combines the favorite fall flavors of pumpkin and pumpkin pie spice with the velvety creaminess of classic cheesecake. Plus, it is super fuss-free to prepare and a great make-ahead recipe for your Thanksgiving feast. :)

Ingredients:

Cream Cheese Filling:

1 (8 oz) package cream cheese, softened

1/4 cup granulated sugar

1 egg

1 tsp vanilla extract

Note: If you are a huge fan of cheesecake, you may want to consider doubling the cream cheese filling. I think I may do this next time. :)
 

Batter:

1 cup canned pumpkin puree (I actually used 1/2 cup pumpkin and 1/2 cup pureed butternut squash)

1/2 cup granulated sugar
1/2 cup brown sugar

1 egg

1/3 cup vegetable oil

1 cup all-purpose flour

2 tsps pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup chopped pecans
2 tsp fresh orange zest (optional but highly recommended)

Directions:

1. Preheat oven to 375°.
2. Spray a 9x13" baking pan with cooking spray. Set aside.
3. For the filling: With a hand mixer blend together softened cream cheese, sugar, egg, and vanilla until smooth. Set aside.
4. For the batter: Combine the pumpkin, sugar, egg and oil in medium mixing bowl and mix until well combined.
5. Stir in flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix well to combine.
6. Pour batter into prepared baking dish, and spread to cover bottom of pan.
7. Add dollops of the cream cheese mixture over the batter. Cut through the batter with a knife to make a marbled effect w/ the cream cheese mixture in an up and down pattern. Repeat going the other way. When marbling make sure you don't go all the way to the bottom of the pan. Sprinkle with the chopped pecans.
8. Bake for 28-30 minutes or until toothpick inserted in the center comes out clean.
9. Cool and cut into squares. Store in the refrigerator.
10. Zest about half an orange on top of the bars just before serving. It adds wonderful brightness to the flavor profile of this delicious dessert.
11. Enjoy!

Recipe adapted from: The girl who ate everything