Awesome Pumpkin cheesecake bars
Family Tested & Approved
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
Heat oven to 300 degrees F.
Line a 13X9" pan with parchment paper, leaving about 1" of paper hanging on the sides.
In 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
In your stand mixer, add the cream cheese & sugar; use paddle attachment and beat on low speed until light and fluffy.
Beat in eggs, one at a time, just until blended.
Spoon half of the mixture over the crust, and spread evenly.
Add 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.
Bake 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.
Refrigerate for at least 3 hours before cutting into bars; Top each bar with a rosette of whipped cream and dust of pumpkin pie spice.
Last Updated: Fri, Sep 23, 2016