Monday, February 8, 2010

Pumpkin Cheesecake Bars


My wife needed a dish to pass for a work Super Bowl party, and requested these. I still have a ton of pumpkin in my freezer, so I was more than happy to use a little bit of it for this. The recipe could still use a little tweaking - the filling is a little plain.


1 cup flour
1/3 cup packed brown sugar
5 tbsp butter, softened
1/2 cup finely chopped pecans (I ran mine through the food processor)
1 (8 oz.) pkg. softened cream cheese (I use the 1/3 less fat version)
3/4 cup sugar
1/2 cup pumpkin
2 eggs
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
1 tsp nutmeg

Combine flour and brown sugar in medium bowl, then add butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of this mixture for topping.

Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch basking pan. Bake at 350 for 15 minutes. Put it in the fridge to cool while you make the filling. Don't remove it until you can handle it without burning yourself.

Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, vanilla and nutmeg in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Allow to cool before cutting into bars.

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