Shelly's Recipe

PUMPKIN CHEESECAKE SPICE BARS

Category: Recipes

Crust & Topping
1 cup flour
1/3 cup brown sugar, packed
Slightly rounded 1/8 teaspoon salt (omit if using salted butter)
5 tablespoons cold unsalted butter
1/2 cup finely chopped, toasted pecans

Filling:
1 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla extract
2 lightly beaten eggs

Preheat oven to 350. Line an 8 inch square metal pan with nonstick foil. In a mixing bowl or food processor, combine flour, brown sugar and salt. Add butter and cut or pulse until mixture is very crumbly. Stir in pecans. Measure out 3/4 cup mixture for topping, then press remaining mixture into bottom of pan. Bake for 13 to 15 minutes.

In a large bowl, beat together cream cheese, granulated sugar, pumpkin, cinnamon, allspice, and vanilla; Stir, do not beat, in the eggs. Pour over crust and sprinkle with reserved topping. Bake an additional 30 minutes or until top is brown. Cool completely on a wire rack. Lift from pan by grasping foil. Lay on a cutting board and score into bars. These may be served room temperature or chilled

NOTE: With such a small amount of pecans, you might want to toast them in the microwave. Spread pecan halves on a paper towel and microwave chopped pecans for 2 minutes or until they start to shine and release their oils. Let them cool, then chop.