Pumpkin Cheesecake Bars
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Serves/Makes: 16
Ready in: 2-5 hrs
- 1 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 5 tablespoons butter, softened
- 1/2 cup finely chopped pecans
- 8 ounces cream cheese, at room temperature
- 3/4 cup sugar
- 1/2 cup pumpkin puree (not pie filling)
- 2 eggs, lightly beaten
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly grease a 8x8 cake pan. In a bowl, combine the flour and brown sugar. Add the butter and blend in with a pastry blender until the mixture resembles coarse crumbs. Stir in the nuts by hand. Reserve 3/4 cup of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared cake pan. Place the pan in the oven and bake at 350 degrees F for 15 minutes. Remove from the oven and let cool while preparing the cheesecake filling. In a large mixing bowl, combine the cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla extract. Mix on medium speed with an electric mixer for 2-3 minutes or until smooth. Pour the pumpkin cheesecake batter over the cooled crust. Sprinkle the top of the cheesecake evenly with the reserved crumb mixture. Place the pan in the oven and bake at 350 degrees F for 30-35 minutes or until the cheesecake is set. Remove from the oven and let cool on a wire rack. Store the cheesecake in a loosely covered container in the refrigerator.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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