Temperature: 350 ° F
Ingredients
cheesecake layer
- 6 TBS butter, softened
- 8 ounces cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 TBS vanilla
- 1/2 teaspoon cinnamon
- 3 TBS flour
pumpkin layer
- 15 ounces canned pumpkin puree
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup strong brewed chai tea
- 1/2 cup heavy cream
Instructions
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl, cream the butter with an electric mixer. Add the cream cheese and continue mixing. Add the sugar and beat until fluffy. Beat in the eggs, vanilla, cinnamon and flour. Set aside.
3. To make the pumpkin layer, mix the pumpkin puree and eggs until well blended in a medium sized bowl. Add the sugars and mix. Add the remaining ingredients and mix until well blended.
4. Spray a 9 x 13 inch rectangular LaForme Springform pan with cooking spray. Spread the cream cheese layer evenly in the pan and bake for 25 minutes. Pour the pumpkin layer over the cream cheese layer and bake another 30 minutes. Cool completely in the pan to room temperature, then refrigerate. Remove springform rim before cutting into bars. Serve cold. Makes about 16 servings.
Submitted By: L. Grant - Cherry Hill, NJ
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