Recipe Summary
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Prep Time
20
-
Cook Time
45
-
Servings
12
Ingredients
- The crust:
- 2 (5.6 oz) boxes all-butter shortbread cookies
- 1/2 cup walnuts
- 2 Tbsp sugar
- The topping:
- 2 (8 oz) packages cream cheese, softened
- 1 cup packed light brown sugar
- 1/3 cup granulated sugar
- 3 large eggs, at room temperature
- 1-1/2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- 1 (15 oz) can solid packed pumpkin
- 1 cup sour cream
- Whipped cream, optional
- Caramel sauce, optional
Directions
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Prepare crust: Preheat oven to 350°. Line a 13-by-9-inch metal baking pan with foil, fitting it into corners of pan. Coarsely chop walnuts in a food processor. Add shortbread cookies and sugar and process until finely ground and beginning to clump. Sprinkle crumbs into pan and press into an even layer, covering bottom of pan. Bake for 8 minutes, until firm to the touch and lightly colored. Let cool.
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Make topping: Combine cream cheese, brown sugar and granulated sugar in bowl of an electric mixer; beat at high speed until fluffy, about 5 minutes. Beat in eggs one at a time until incorporated. Add pumpkin pie spice and vanilla extract and mix until blended. Add pumpkin and sour cream and mix until thoroughly blended, about 1 minute.
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Scrape pumpkin mixture on top of cooled crust and bake for about 45 minutes, until outside is set and center jiggles slightly. Let cool and then chill until cold, for at least 2 hours. Cut into 3-inch squares. If desired, dollop whipped cream on top and drizzle with caramel sauce.
Nutrition Facts
Serving Size
1 bar
Amount Per Serving
|
Calories
473
|
|
|
Total Fat
29
g
|
|
|
Saturated Fat
14
g
|
|
|
Cholesterol
117
mg
|
|
|
Sodium
252
mg
|
|
|
Total Carbohydrate
47
g
|
|
|
Dietary Fiber
2
g
|
|
|
Protein
7
g
|
|
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