Serves 12/ Prep time: 15 minutes / Bake time: 25 minutes

While I love the crust on a pie, we all know the filling is the star of the show. With these pumpkin cheesecake bars I said screw it and kicked the crust to the curb; gone but not forgotten, and surely not missed in these bars. Dense enough to to be handheld, but delicate enough that you’ll want a plate to place it on while your eyes roll back in your head. Does the cheesecake layer play like whipped cream on the pie? Yes. Should you also serve it warm with actual whipped cream? Also yes. Serve this for thanksgiving; your guests won’t notice the missing crust and you wont have to fuss with making one.

For the pumpkin layer
Cooking spray
4 ounces (113 grams) white chocolate
4 tablespoons (½ stick) unsalted butter
⅔ cup (133 grams) packed light brown sugar
2 large eggs
1 cup pure pumpkin puree
1 ½ cups (188 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice

For the cheesecake layer
½ package cream cheese, room temperature (4 ounces)
⅓ cup granulated sugar (73 grams)
1 large egg
1 teaspoon vanilla
1/4 tsp salt
3 tablespoons heavy cream

1. Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking spray.
2. Make the pumpkin layer: In a medium microwave-safe bowl, place the white chocolate and butter. Microwave in 20 second bursts, whisking in between. Keep a close eye as white chocolate can burn quickly. Once melted, add the sugar, eggs and pumpkin. Keep whisking. Add flour, baking powder, salt, and pumpkin pie spice. Pour into the prepared baking dish. Set aside.
3. Make the cheesecake layer: In a small bowl, whisk together the cream cheese and sugar to combine. Add the egg, vanilla, and heavy cream. Whisk until fully incorporated. The mixture will be very runny.
4. Pour the cheesecake mixture over the top of the pumpkin mixture. Using a spoon, create little craters in the pumpkin layer, pushing down to make wells that fill with the cheesecake mixture. Using a knife or offset spatula, swirl a bit to slightly incorporate the two batters.
5. Bake for 25 minutes or until the top of the cheesecake is no longer glossy. Allow to cool before removing from the pan. Slice into squares and serve. Store leftovers in an airtight container in the refrigerator for up to a week.