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Freezing these bars before slicing makes it easy to cut clean, perfect squares.

Yield: 24 bars

Prep time: 20 minutes

Cooking time: 5 minutes

Difficulty Level: Easy

Pumpkin Layer:

• 3/4 cup Horizon Organic® unsalted butter, room temperature
• 3/4 cup brown sugar
• 1 Horizon Organic large egg
• 1 tsp. vanilla extract
• 1 cup canned pumpkin
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. allspice
• 1/4 tsp. nutmeg
• 2 cups all-purpose flour

Cream Cheese Layer:

• 1 pound Horizon Organic cream cheese, room temperature
• 1 cup sugar
• 1 Horizon Organic egg
• 1 1/2 tsp. vanilla extract

Preheat the oven to 350°F. Line a 9 x13 x 2-inch baking pan with foil. To prepare the pumpkin layer, use an electric mixer to cream the butter and brown sugar until light and fluffy. Blend in the egg, followed by the vanilla and the pumpkin. Sift together the remaining ingredients for the pumpkin layer, then blend them into the batter on low speed, scraping the bowl as needed. Spread the batter into the prepared pan in a smooth, even layer and set aside.

To prepare the cream cheese layer, beat the cream cheese and sugar with an electric mixer until smooth and fluffy. Blend in the egg and vanilla on low speed, scraping the bowl as needed. Spread the cream cheese mixture over the pumpkin batter. Bake in the preheated oven for 30 minutes, until the cheesecake layer looks slightly puffed and feels "set."

Cool thoroughly, then freeze for several hours to facilitate slicing. Remove the entire frozen block from the pan, set it on a cutting board, and slice with a large, sharp knife. Pumpkin cheesecake bars can be stored in the fridge for up to a week, or frozen for up to three months. Bring to room temperature before serving.

per 1/2 cup:

Calories 350; Protein 5g; Carbohydrates 42g; Total Fat 19g; Saturated Fat 11g; Cholesterol 68mg; Sodium 342mg

Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.