Photo: Oxmoor House
Hands-on Time
8 Mins
Total Time
4 Hours 53 Mins
Yield
Serves 30 (serving size: 1 bar)

The distinctive flavor of pumpkin pie spice folded into a creamy cheesecake and baked into chewy brown-sugar bars makes for an extra-special autumnal treat. Using a combination of 1/3-less-fat and fat-free cream cheese helps keep the total fat low but still adds richness to these bars. Don't be tempted to use all fat-free cream cheese; the texture won't be nearly as luscious.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Line a 13 x 9-inch metal baking pan with parchment paper, allowing paper to extend over edge of pan.

Step 3

Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 2/3 cup brown sugar, salt, and ginger in a 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 at 350° for 10 minutes or just until set and lightly browned.

Step 4

Place cream cheeses and 3/4 cup brown sugar in a large bowl; beat with a mixer at high speed 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 (mixture will be thin).

Step 5

Pour pumpkin mixture over prepared crust, and bake at 350° for 35 to 40 minutes or until center is set. Cool completely in pan on a wire rack. Cover and chill 2 hours or until ready to serve. Lift bars from pan, using parchment paper sides as handles. Place on a cutting board; cut into 30 bars. Press a pecan half into top of each bar.

Gluten-Free Baking

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