Pumpkin Cheesecake Bars

Ingredients

• For the sweet pastry dough
• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
• 1 large egg
• For the pumpkin cheesecake filling
• 16 ounces cream cheese, softened
• 1⁄2 cup sugar
• 3⁄4 cup pumpkin puree (see page 100)
• 2 tablespoons maple syrup
• 1⁄2 teaspoon vanilla bean paste
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon freshly grated nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground allspice
• 2 large eggs
• Cream cheese frosting
• 4 ounces (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar, sifted
• 1 tablespoon pure vanilla extract
• 1⁄2 teaspoon salt
• 1⁄2 cup pecans, toasted (page 19), coarsely chopped (optional)

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