Ingredients:

Authentic Foods Pie Crust Mix
1 tsp pumpkin pie spice
1 large egg yolk
2 tbsp cream or non-dairy substitute
4 oz unsalted butter, cut into small cubes

2 8oz packages cream cheese
1 cup sugar
3 eggs
3 tbsp lemon juice
½ tsp Authentic Foods Vanilla Powder
¼ tsp salt
2 tsp pumpkin pie spice
2 tsp cinnamon
2 cups sour cream
1 cup pumpkin

Directions:

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan; set it aside.

Make the pie crust dough as directed by the back of the Authentic Foods Pie Crust Mix package; but add the pumpkin pie spice to the mix. Spread the pie dough on the bottom of the pan, evenly. Use a fork, to poke holes throughout the dough to allow steam to escape and to keep the dough from puffing up. Bake in the oven for about 10 minutes, or until the dough is slightly firm.

While the crust is baking, use the whisk on an electric mixer to beat the cream cheese and sugar until the mixture is very smooth. Continue beating, and add one egg at a time. Make sure to scrape down the sides every so often to make sure everything has been incorporated.

Then add in the lemon juice, Authentic Foods Vanilla Powder, salt, pumpkin pie spice and cinnamon. Beat until all the ingredients are well incorporated. Then add in the sour cream, followed by the pumpkin. Before adding the cheesecake mixture to the pan, scrape the sides of the bowl and make sure all the ingredients have been well incorporated.

Pour the pumpkin cheesecake mixture on top of the crust. On the bottom rack of the oven, place a pan with about an inch of hot water. Then place the pumpkin cheesecake bar pan in the middle rack of the oven. Bake for 45 minutes or until a toothpick comes out clean when poked into the center. Cool for at least an hour. Then cover the bars with plastic wrap and place them in the refrigerator for a few hours before serving.