No Thanksgiving dinner or party would be complete without a pumpkin recipe, so how about making thee pumpkin cheesecake bars, what I like about this recipe is everyone gets a individual piece of cheesecake heaven, which sounds good to me
This recipe is blondie meets cheesecake .. yummy
I really think you will love this recipe so I just had to share this one with you
This great recipe is brought to you by Delish on YouTube, thanks for sharing it with us
Here below is the recipe and the video tutorial to watch both from the YouTube channel
DIRECTIONS
1. Make the Cream Cheese Topping: Microwave the cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in the sour cream, flour, sugar, vanilla, and salt until smooth, set aside while you make the blondies.
2. Make the Blondie Base: Preheat the oven to 350 degrees F. Butter the pan and line with parchment, leaving a 2″ overhang.
Whisk the flour, pumpkin spice, and salt in a small bowl until well combined.
3. In a separate large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the egg and vanilla extract. Scrape the sides and bottom of the bowl with a rubber spatula. Whisk in the pumpkin puree and scrape the sides down again. Whisk in the flour mixture until no streaks remain.
4. Reserve about 1/2 cup of the blondie batter and spread the rest evenly in the prepared pan. Spread the cream cheese topping on top of the blondie batter, leaving a 1/2″ border. Dollop the reserved blondie batter over top, then use a chopstick, butter knife, or toothpick to swirl the blondie batter and cream cheese layers together. Be careful not to overmix—the idea is to get pretty swirls of the two without combining them too much.
5. Bake the blondies until a toothpick inserted in the center comes out with just a few crumbs, 40 to 50 minutes. Cool completely in the pan, then cut into bars and serve.
INGREDIENTS
CREAM CHEESE TOPPING
8 oz. cream cheese
1 c. sour cream, at room temperature
2 tbsp. all-purpose flour
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
PUMPKIN SPICE BLONDIES
1 c. (2 sticks) unsalted butter, melted, plus more for the pan
2 1/2 c. all-purpose flour, spooned and leveled
2 tsp. pumpkin spice
1 tsp. kosher salt
1 1/2 c. packed light brown sugar
1 egg
1 tsp. pure vanilla extract
1 (15-oz.) can unsweetened pumpkin purée
