drema's "pumpkin cheesecake" bars

★★★★★ 1 Review
atthehopchick avatar
By Drema Bryant
from High Point, NC

A recipe I ran across and haven't used in 15 years. Must have been good or I wouldn't have kept it. Not a quick dessert but I am sure those who love pastrys and such will have at it with this. Wanted to share. Enjoy! I do remember I used fresh pumpkin - we do not liked canned but this recipe calls for canned.

★★★★★ 1 Review
serves 10-12
prep time 30 Min
cook time 40 Min

Ingredients For drema's "pumpkin cheesecake" bars

  • 2 c
    graham crackers, crushed
  • 4 tsp
    granulated sugar
  • 1/4 stick
    butter or margarine, melted
  • 2ND LAYER BELOW
  • 6
    eggs, well beaten
  • 2 c
    granulated sugar
  • 1 pkg
    cream cheese, softened (8oz)
  • 3RD LAYER BELOW
  • 2 c
    pumpkin
  • 3/4 c
    granulated sugar
  • 1 tsp
    cinnamon
  • 1/2 c
    milk
  • 3
    eggs yolks, divided (save whites)
  • 1 pkg
    knox gelatin
  • 1/4 c
    hot water
  • 4TH LAYER
  • 1
    cool whip, small container

How To Make drema's "pumpkin cheesecake" bars

  • 1
    Preheat oven to 350 degrees F. Combine 1st layer ingredients in small mixing bowl. Transfer to oblong glass baking dish. (approximately 14 x 9 x 2) Press mixture into bottom tightly using hands or glass bottom. This is your 1st layer or crust.
  • 2
    In medium mixing bowl combine 2 cups sugar, softened cream cheese and 6 eggs, well beaten. Mix thoroughly until smooth. Pour this mixture over above crust. Set aside.
  • 3
    In medium saucepan combine pumpkin, 1/2 cup of sugar,cinnamon and egg yolks. Mix thoroughly. Add milk gradually to this mixture. Cook, stirring constantly, on medium heat, until mixture becomes thick. (You may prefer to use a double boiler) Meanwhile mix package of gelatin in 1/4 cup hot or boiling water. Pour this into thick mixture of pumpkin. Set aside and allow to cool.
  • 4
    In medium mixing bowl and using electric mixer beat egg white till stiff peaks form. Gradually add in remaining 1/4 cup sugar and beat again until stiff. When pumpkin mixture is thoroughly cooled, gently fold in egg white mixture. Pour this over the other layers. Bake for about 40 minutes. Remove from oven and transfer to cooking rack. Allow to thoroughly cool. Add last layer of cool whip to top. Smooth out topping and refrigerate or serve immediately. Cut in squares and lift out gently. You may prefer to cut squares and place a dollop of cool whip on each. Look prettier with all in layers! Enjoy! Are we tired yet?

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