Pumpkin Cheesecake Bars Recipe
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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
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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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