Where Cooking is Fun
We want cooking to be as fun for you as it is for us.

Friday, December 30, 2011

Pumpkin Cheesecake Bars

I know, I know...the holidays are winding down...BUT we still have NEW YEARS! Actually...pumpkin recipes are made year round at my house, I refuse to just let them be a "holiday treat"....but having said that, THIS FABULOUS treat would go great on that New Year's Eve buffet table! I guarantee it will be a favorite for everyone and will disappear right before your very eyes (so be sure you make plenty!). One of our awesome viewers, Savannah (Here), made this recipe and shared it and I just couldn't help but try it out and give you a "heads up" on it. I was MORE THAN thrilled with it. I devoured more than my share, that's for sure! It's light and fluffy, creamy,delicious and DIVINE...I seriously recommend you MAKE AND EAT THIS...its definitely become one of my favorite treats ever!

Pumpkin Cheesecake Bars

2 c. crushed vanilla wafers ( I use graham crackers because I didn't have any Vanilla Wafers)
1/2 c. melted butter
4 (8 oz) packages cream cheese, softened
1 1/4 c. sugar
1 c. canned pumpkin
1/4 c. heavy whipping cream
3 T flour
1/2 t. nutmeg
1/2 t. ginger
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
1/4 t. vanilla
4 eggs
2 egg YOLKS

Topping:
1 c. pecans (I used walnuts)
2 c. heavy cream
1/2 c. powdered sugar
1/4 t. vanilla

Combine cookie crumbs and butter; press into a greased 9x13 baking pan. Bake at 325 degrees for 8-10 minutes. In a large mixing bowl, beat cream cheese and sugar until smooth. Add pumpkin, cream, flour, spices, salt and vanilla. Mix well. Add the eggs and the YOLKS; beat on low until combined. Pour over prepared/cooked crust. Bake at 325 degrees for 35-40 minutes or until center is ALMOST set. Cool for 1 hour. Refrigerate for 3 hours before serving.

Topping: In a small mixing bowl, beat cream until thick and peaks form. Add sugar and vanilla. Beat until stiff. Spread over chilled cheesecake. Sprinkle with chopped nuts. Cut into bars and serve...IF there are any leftovers, keep them refrigerated.
*PS...doesn't hurt to hide a piece DEEP in the back of the fridge for yourself...TRUST me you'll want one at about midnight (and the pan will be empty by then)!

Happy Baking!
Julie~


2 comments:

  1. I'm a year round pumpkin person too and just made some pumpkin cheesecakes today as well. Your bars look totally delish. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your bars up. http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html. It'll be open till Monday night.

    ReplyDelete
  2. Four packages of cream cheese......yikes!

    ReplyDelete