Pumpkin Cheesecake Bars
"Wow!! These sound amazing!! From taste of home. This needs to chill for a few hours, not included in prep or cooking time."
- Ready In:
- 1hr 10mins
- Ingredients:
- 20
- Serves:
-
24-30
ingredients
- 2 cups crushed windmill cookies (about 12 cookies)
- 1⁄2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄4 cups sugar
- 1 cup canned pumpkin
- 1⁄4 cup whipping cream
- 3 tablespoons flour
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla extract
- 4 eggs
- 2 egg yolks
-
Topping
- 1⁄2 cup sugar
- 1 cup pecan halves
- 2 cups whipping cream
- 1⁄2 cup confectioners' sugar
- 1⁄4 teaspoon vanilla extract
directions
- Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
- In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
- Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
- Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
- In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
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Reviews
-
I add a little more pumpkin and use Pecan Sandies but they are fantastic! -
fantastic! made it for work and after one bite husband said to leave them at home and take the pie to work!
RECIPE SUBMITTED BY
Courtly
United States
