Community Pick
Pumpkin Cheesecake Bars
"This is a fall staple at our house. Makes the house smell heavenly, and they taste better than they smell. This recipe can be doubled easily and baked in a 9 x 13 pan."
photo by esteban
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
32 1x2inch bars
- Serves:
- 32
ingredients
- 236.59 ml all-purpose flour
- 118.29 ml light brown sugar, packed
- 73.94 ml butter, softened
- 118.29 ml finely chopped pecans or 118.29 ml walnuts
- 226.79 g package cream cheese, softened
- 177.44 ml white sugar
- 118.29 ml solid pack pumpkin
- 2 large eggs, lightly beaten
- 7.39 ml ground cinnamon
- 4.92 ml ground allspice
- 4.92 ml vanilla extract
directions
- Combine flour and brown sugar in medium bowl.
- Cut in butter to make a crumb mixture.
- Stir in nuts.
- Set aside 3/4 cup crumb mixture for topping.
- Press remaining mixture into bottom of 8 x 8 baking pan.
- Bake in preheated 350° oven for 15 minutes.
- Cool slightly.
- Combine cream cheese, sugar, pumpkin, eggs, spices and vanilla in large mixing bowl.
- Blend until smooth.
- Pour over baked crust.
- Sprinkle with reserved topping.
- Bake an additional 30-35 minutes.
- Cool before cutting into bars.
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Reviews
-
This recipe is very good!...for the crust, I process the flour and brown sugar for about 15 seconds in a food processor, then add in very cold butter, process with a couple of on and off turns, then just mix in the pecans by hand, I find that the crust bakes out to a lighter texture if done by this method. You also might want to increase the sugar and cinnamon slightly in the filling. This is a delicious pumpkin recipe that I have made many times in the Fall season. thanks for sharing KyJo!...Kittencal:) -
If I made these again I would remove a tablespoon or two of the pumpkin, but they came together very quickly and were easy to make! -
SUPER! super quick, super easy, super moist, SUPER YUMMY! thanks KyJo, DEFINATELY a "keeper"! -
What a great recipe! I have made these several times and have never been disappointed. The texture does vary according to the brand of pumpkin used and I prefer Libby's if I can find it. Not too sweet - just perfect!
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I made these as dessert for Thanksgiving and they were wonderful! I brought some to my SIL and she loved them too! Nice and easy.
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RECIPE SUBMITTED BY
KyJo5096
Lexington, KY
I was born and raised in Iowa but married my penpal of 8 years who was a Ky boy. We've been married 32 years. He's retired from the VA Hospital and I am no longer working outside the home because of health problems.
I stil love to read, just can't do it as well because of retinopathy in my eyes. I really feel like its been forever since I was last on this site. Looking forward to seeing how many of you I remember and vice versa.
P.S. My soul mate passed away from cancer on Nov 19, 2007. His was a short battle, but a courageous one. He was always my biggest fan, especially if I made peanut butter cookies.
I miss him lots, but know he's not hurting anymore. I think he would be proud of the fact that I've been able to go on, and I'm still doing some of the things we liked doing together.
I would like to remind everyone to tell the people you love, how much you love them everyday, because you just never know when they'll be gone.
