Pumpkin Cheesecake Bars
Jamie
ingredients
Bars- 2 cups crushed windmill cookies (about 12 cookies)
- 1/2 cup butter or margarine, melted
- 4 (8 oz each) packaged cream cheese, softened
- 1 1/4 cups sugar
- 1 cup canned pumpkin
- 1/4 cup whipping cream
- 3 tbsp all purpose flour
- 1/2 tsp ground nutmeg
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 4 eggs
- 2 egg yolks
- 1/2 cup sugar
- 1 cup pecan halves
- 2 cups whipping cream
- 1/2 cup confectioners sugar
- 1/4 tsp vanilla extract
directions
- 1
Preheat oven to 325.
- 2
Combine cookie crumbs and butter; press into a greased 13x9x2" baking dish. Bake for 8-10 minutes or until set. Cool on wire rack.
- 3
In large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and yolks; beat on low speed until combined. Pour over crust and bake for 35-40 minutes or until center is almost set. Cool on wire rack for 1 hour and then refrigerate or 3 hours or until chilled.
- 4
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.
- 5
In small 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.
- 6
Cut into bars. Refrigerate leftovers.
notes
Needs to be chilled for 3 hours
Source: Jamie
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