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Pumpkin Pie Mascarpone Cheesecake Bars

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Member since 2007

Serves 8-10 | Prep Time 15 minutes | Cook Time 60 min.


1/2 lb. ,a href="">Pumpkin Pie Brioche Dough
1/2 15 oz. can pumpkin puree
1/2 15 oz. can sweetened condensed milk
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 8 oz. container of mascarpone cheese, at room temperature
1/4 cup sour cream
3 eggs, at room temperature
1 tsp. vanilla extract
1/4 cup granulated sugar

Preheat oven to 350 degrees.

Grease a 9 x 9 glass baking dish.

Flour a board and the dough and roll out to a 1/8 inch thickness.

Slide the dough into your baking dish, pressing dough up onto the sides.

Trim any excess dough with a knife or kitchen shears.

Prick dough all over with a fork and bake for 10 minutes. Set aside to cool while preparing filling.

In a medium bowl, beat pumpkin, milk, cinnamon, nutmeg, allspice, and one egg. Set aside.

In a second bowl, beat mascarpone and remaining 2 eggs until fluffy.

Beat in vanilla, sour cream, and sugar.

Pour into cooled crust.

Top with pumpkin mixture and swirl with a knife.

Bake for 60 minutes or until a tester inserted in the center comes out clean. Cool completely before slicing into bars.

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