Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Wow!! These sound amazing!! From taste of home. This needs to chill for a few hours, not included in prep or cooking time.

Ingredients Nutrition

Directions

  1. Combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.
  2. In large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla.
  3. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.
  4. Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
  5. In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.
Most Helpful

5 5

I add a little more pumpkin and use Pecan Sandies but they are fantastic!

5 5

fantastic! made it for work and after one bite husband said to leave them at home and take the pie to work!