Recipe by LDSMom128
I found this recipe on the Food Network site a couple of years ago and made them then for our Family's Thanksgiving dinner. They are so yummy. These will be like pumpkin pie with whip cream, only the "cream" is on the bottom of the pumpkin and they are so delicious. You could add more whipped cream on top if you prefer too. *Just as a note, I made the mistake of thinking that wax paper was the same as parchment paper and realized that they are not! Be sure to use parchment paper to line your pan with. When you use the parchment paper, have the paper hanging over the sides of the pan and they will be like handles when you are ready to remove the bars from the pan!
Top Review by I Cook Therefore I Am
I made these for Thanksgiving and the whole family loved them. I also used real pumpkin for this recipe. It turned out just lovely, and different kind of pumpkin dessert. Thanks very much for sharing this recipe with us!
For the Cheesecake Layer
- 6 tablespoons butter
- 9 ounces cream cheese
- 3⁄4 cup sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
For the Pumpkin Layer
- 15 ounces canned pumpkin
- 2 eggs
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar, Packed
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 1⁄2 teaspoons pumpkin pie spice (Or 1/2 tsp each of Nutmeg, Ginger, and cloves)
- 1⁄3 cup milk
- 1⁄3 cup heavy cream (You could use all milk if you don't have any cream)
Directions See How It's Made
- Prepare the cheesecake layer by adding the butter in a large bowl and beat for about 1 minute to cream it well. Add the cream cheese to the butter and continue to mix well. Add the sugar and beat until fluffy. Add the eggs, flour, and vanilla and continue to beat until well mixed. You may want to scrape the bowl down to make sure that it is well mixed.
- In a large pan lined with parchment paper, pour in the cheesecake batter. Bake at 350 degrees for about 20 minutes.
- While the cheesecake layer is baking, prepare the pumpkin layer. In a large bowl, mix the pumpkin puree and eggs until well combined. Add the sugars and spices and continue to mix until well combined. Add the milk and heavy cream and beat well.
- After 25 minutes of the cheesecake layer baking, remove the pan from the oven. Add the pumpkin mixture to the cheesecake layer and continue to cook for about 30 minutes. I believe that the pumpkin layer should be done when a toothpick comes out clean.
- Allow it to be completly cooled and remove the bars by using the parchment paper to release them from the pan. Cut into bars and refridgerate for at least 2 hours.