Pumpkin Cheesecake Bars
Pumpkin cheesecake bars will help you use up that can of pumpkin for this fall dessert that's the perfect mashup of a pumpkin pie and a cheesecake, conveniently portioned into individual bars.
Prep time:
Cook time:
Serves: 16
Calories per serving: 144
Ingredients:
Cook time:
Serves: 16
Calories per serving: 144
1 cup all-purpose flour
1/3 cup packed brown sugar
5 tablespoons cold butter
1 cup finely chopped pecans
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkins
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
Directions:
Preheat the oven to 350°F. In a large bowl, combine the flour and brown sugar. Cut in the butter until crumbly, then stir in the pecans. Set aside 3/4 cup of this mixture for the topping, then press the rest into a greased 8-inch square baking pan. Bake the crust until the edges are lightly browned, about 15 minutes. Let it cool completely on a wire rack.
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla extract, cinnamon and allspice. Pour that mixture over the cooled crust, then sprinkle the reserved 3/4 cup of the crumb mixture on top.
Bake the cheesecake for 30 to 35 minutes or until golden brown. Cool on a wire rack, then cut into bars.
Source: tasteofhome.com
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla extract, cinnamon and allspice. Pour that mixture over the cooled crust, then sprinkle the reserved 3/4 cup of the crumb mixture on top.
Bake the cheesecake for 30 to 35 minutes or until golden brown. Cool on a wire rack, then cut into bars.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.