Course: Cakes & Cheesecake Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: Bars
INGREDIENTS FOR THE CRUST
1 1/4 cup all-purpose flour
1 1/2 tbsp granulated sugar
1/4 tsp salt
7 tbsp butter - cold and cut into 1/4'' pieces
1 egg yolk
2 1/2 tbsp ice water
INGREDIENTS FOR THE FILLING
1 lb part-skim ricotta cheese - room temperature
1 lb cream cheese - room temperature
2 eggs - room temperature
2 egg yolks - room temperature
1 1/4 cup granulated sugar
2 tsp vanilla extract
1 cup pumpkin puree
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
OPTIONAL GARNISHES
whipped cream
pumpkin pie spice
candied nuts - chopped
INSTRUCTIONS
Preheat oven to 350 degrees, arrange a rack in the middle. Line the bottom of a 9x13-inch baking pan (I prefer using a metal one with square sides) with parchment paper, set aside.
To prepare the dough, in a large bowl whisk together the flour, sugar and salt. In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 30 minutes.
After the dough has chilled, roll it out into a 9x13 inch rectangle. Place in the bottom of the prepared pan. Gently prick the bottom of the crust with a fork. Place in the freezer and chill while preparing the filling.
In the bowl of a stand mixer or a large mixing bowl, combine the ricotta, cream cheese, eggs & yolks, sugar, and vanilla extract. Turn mixer on (or use a hand mixer) and beat until smooth and creamy, about 2 minutes on medium speed. Reserve 1 cup of the filling, pour the remaining mixture into the prepared crust. Mix the reserved cheesecake filling with the pumpkin, cinnamon, and pumpkin pie spice, beat until smooth. Drop dollops of the pumpkin mixture on the top of the filling then swirl with a knife to create a marble look.
Source: lifemadesimplebakes.com