Awesome Pumpkin cheesecake bars
reduced fat cinnamon graham crackers crumbs
8-oz each, cream cheese, softened
canned pumpkin (not pumpkin pie mix)
redi-whip, or whipped cream
pumpkin pie spice
1Heat oven to 300 degrees F.
2Line a 13X9" pan with parchment paper, leaving about 1" of paper hanging on the sides.
3In medium size bowl, combine the cracker crumbs with the melted butter; press the crust on the bottom of the prepared pan. Set aside while making the filling
4In your stand mixer, add the cream cheese & sugar; use paddle attachment and beat on low speed until light and fluffy.
5Beat in eggs, one at a time, just until blended.
6Spoon half of the mixture over the crust, and spread evenly.
7Add the pumpkin puree and pumpkin pie spice to the remaining cream cheese mixture; use a wire whisk to stir until smooth; Carefully spoon over mixture in pan.
8Bake for 50 minutes, or until just set. Turn off the oven and leave the door ajar allowing the cheecake to slowly cool down for about 1 hour or so.
9Refrigerate for at least 3 hours before cutting into bars; Top each bar with a rosette of whipped cream and dust of pumpkin pie spice.
Originally Posted: Mon, Dec 7, 2015