Alabama Pumpkin Bars

Alabama Pumpkin Bars


1 (18 oz) box classic yellow cake mix

½ cup butter or margarine

1 tsp. vanilla extract

1 large egg

2 T Alaga Cane Syrup

In a large bowl, cut butter into cake mix until mixture resembles coarse crumbs. Add vanilla extract, egg and Alaga Cane Syrup. Stir until completely blended. With flour hands, pat mixture into an ungreased 13x9x2 inch baking pan. Bake at 350 degrees for 15 minutes. Remove from oven and set aside.

Cheesecake Layer:

12 oz. Neufchatel Cheese (softened)

1/3 cup Alaga Cane Syrup

1 tsp. vanilla extract

1 large egg

2 T flour

1 c. finely chopped AL pecans

Preheat oven to 350 degrees. In a large mixing bowl, combine the cheese, extract, Alaga Cane Syrup, egg and flour. Beat with an electric mixer on low speed until blended, increase to medium speed and beat until light and fluffy. Stir in pecans. Spread mixture evenly over baked crust. Return to oven and bake for 25 minutes. While baking, prepare pumpkin layer.

Pumpkin Layer:

15 ounces canned pumpkin puree

2 large eggs

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

½ tsp. cinnamon

¼ tsp. salt

¼ tsp. nutmeg

¼ tsp. cloves

¼ tsp. ginger

1/8 tsp. white pepper

1/3 cup milk

1/3 cup heavy cream

Mix pumpkin puree and eggs until well blended. Add sugars and mix. Add the remaining ingredients and mix until blended. After cream cheese layer is cooked, remove from oven and add pumpkin layer on top and continue cooking for 30 minutes. Cool completely in pan to room temperature, then refrigerate. Cut into bars. Serve cold.