Ingredients
- Crust
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1 large egg
- 1 1/4 cup (6.25 ounces) all purpose flour, sifted
- Filling
- 16 ounces cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1/2 ts ground ginger
- 1/2 ts ground cinnamon
- 3/4 cup pumpkin puree (6 oz)
- Large pinch of salt
- Topping
- 3/4 cup sour cream
- 1 1/2 TBS sugar
Preparation
Step 1
Crust
Cream butter and sugar, beat in egg, sift, then stir in flour.
Using your fingers, press dough evenly into a 9 x 13 inch baking pan.
Bake on middle oven rack at 350° for 15 to 20 minutes until just turning golden.
Remove pan from the oven and set aside.
Filling
Beat cream cheese and sugar until smooth. add eggs, Stir pumpkin and spices until well combined. Spread the mixture evenly over the baked crust. Bake for 25 minutes at 325°, just until firm. Transfer to a wire rack and cool completely.
Mix until sugar and sour cream until smooth. Spread the sour cream mix evenly over the pumpkin.
Garnish:
Melt 1 ounce bittersweet or semisweet chocolate in microwave or double boiler. Using a spoon, drizzle over bars. Refrigerate until chocolate is set. Cut into bars using a sharp knife (I like 1”x2”) Wipe the blade clean with a damp paper towel between cuts.