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.
Provided by Courtly
Categories Cheesecake
Time 1h10m
Yield 24-30 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 361.8, Fat 29.5, SaturatedFat 16.5, Cholesterol 133.3, Sodium 208.9, Carbohydrate 21.1, Fiber 0.8, Sugar 17.7, Protein 5.2
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Sk Hamidul Khan
[email protected]Yum! These were so good! The pumpkin flavor was perfect and the cream cheese swirl was a nice touch. I will definitely be making these again.
Nicole Shedd
[email protected]These bars were delicious! The pumpkin filling was smooth and creamy, and the crust was the perfect balance of flaky and chewy. I loved the cream cheese swirl, which added a nice tang. I would definitely make these again.
Kain Horton
[email protected]This pumpkin cheesecake bars recipe was a hit with my family! The crust was flaky and buttery, and the pumpkin filling was creamy and flavorful. I loved the addition of the cream cheese swirl, which added a tangy sweetness. The bars were easy to make