Pumpkin Cheescake Bars
Anne Mitchell
Fall 03- tasty but lots of steps!
ingredients
- 2 c crushed windmill cookies (couldn’t find-can use cinnamon graham crackers)
- 1/2 c butter of margarine
- 1/2 tsp each: ground cloves, nutmeg, cinnamon, ginger
- 4 pkg (8oz) cream cheese- soft
- 1/4 tsp salt
- 1 1/4 c sugar
- 1/4 tsp vanilla extract
- 1 c canned pumpkin
- 4 eggs
- 1/4 c whipping cream
- 2 egg yolks
- 3 tbs all purpose flour
- Topping
- 1/2 c sugar
- 1/2 c powdered sugar
- 1 c pecans chopped
- 1/4 tsp vanilla
- 2 c whipping cream
directions
- 1
Combine cookie crumbs & butter/margarine. Press into 13X9X2 dish (I used a little larger baking dish so the bars would not be a thick and baked the filling about 5 minutes less) and bake at 325 ˚ 8-10 minutes. Cool.
- 2
In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt, and vanilla. Add eggs, yolks; beat on low speed just unti l combined. Pour over prepared crust. Bake 325˚ for 35-40 min or until center is almost set. Cool for 1 hours. Refrigerate for 3 hours, until cold.
- 3
Sprinkle sugar into large nonstick skillet. Without stirring, hear over medium low until sugar is melted. Stir in nuts. Transfer to piece of wax paper to cool- break apart into pieces.
- 4
In small mixing bowl, beat cream until begins to thicken. Add powdered sugar and vanilla, beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared nuts. Cut into bars. Refrigerate leftovers. Yield 2-2 1/2 doz.
Source: Anne Mitchell
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