Pumpkin Pie Mascarpone Cheesecake Bars
1/2 lb. ,a href="http://www.artisanbreadinfive.com/?p=1209">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.