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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Cheesecake Bars Recipe

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This recipe for Pumpkin Cheesecake Bars is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
2 c. Ginger Cookies
½ c.Butter or Margarine, melted
4 pkgs Cream Cheese, 8 oz. each, softened
1 ¼ c. Sugar
1 c. Canned Pumpkin
¼ c. Whipping Cream
3 tbsp. All-Purpose Flour
½ tsp. each: Ground Nutmeg, Ginger, Cinnamon, Cloves
¼ tsp. Salt
¼ tsp. Vanilla Extract
4 Eggs
2 Egg Yolks
Topping:
½ c. Sugar
½ c. Confectioner’s Sugar
2 c. Heavy Cream
¼ tsp. Vanilla Extract
Directions:
Directions:
Crust: Combine Cookie crumbs and Butter; press into a greased 9" X 13" X 2" pan. Bake at 325° for 8-10 minutes or until set. Cool on wire rack. Filling: In large bowl beat Cream Cheese and Sugar until smooth. Beat in the Pumpkin, Cream, Flour, Spices and Vanilla. Add the Eggs and Yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325° for 30-40 minutes or until center is set. Cool on wire rack for one hour and refrigerate for 3 hours or until chilled. Topping: Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low heat until sugar is melted. Stir in pecans and put on greased aluminum foil. Cool and break apart if needed. In a small bowl, beat cream until soft peaks form. Add confectioner’s sugar and vanilla, beat until stiff peaks formed. Spread over chilled cheesecake. Sprinkle with sugar pecans. Cut and serve.

 

 

 

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