Pumpkin Cheesecake Bars

inbloombakery.com

Candace Acord

subheading: FOR THE GRAHAM CRACKER CRUST:

14 (210 g) graham crackers, full sheet

½ cup (112 g) unsalted butter, melted

2 tbsp (28 g) light brown sugar

subheading: FOR THE PUMPKIN CHEESECAKE:

24 oz (680 g) cream cheese, softened at room temperature

1 cup (200 g) granulated white sugar

3 tbsp (24 g) cornstarch

¾ cup (183 g) canned pumpkin puree, at room temperature

¼ cup (62 g) sour cream, at room temperature

2 tsp vanilla

2 tsp pumpkin pie spice

3 eggs, at room temperature

subheading: FOR THE BROWN BUTTER CREAM CHEESE FROSTING:

¾ cup (168 g) unsalted butter

6 oz (170 g) cream cheese, cold

2 cups (260 g) powdered sugar

¼ to ½ cup salted caramel sauce for topping (optional)

chopped pecans for sprinkling (optional)

extra pumpkin pie spice for dusting (optional)

Directions at inbloombakery.com

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