This cheesecake was so tasty; I just had to make it again. And that I did, so we could share with our friends at work... and savor a few more bites ourselves. :) This is a great dessert to take along to a party or gathering, and your family and friends will love them!
Pumpkin Cheesecake Bars
Servings: 24 bars
Ingredients:
Graham Cracker Crust:
- 2 cups graham crackers crumbs (about 13 crackers)
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
Filling:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 1 can (15oz) Libby's pumpkin
- 2 tbsp all-purpose flour
- 3/4 tsp pumpkin pie spice
- 3/4 tsp vanilla extract
- 2 eggs, lightly beaten
- 24 walnut halves
Directions:
Spray a 13in. x 9in. baking dish with cooking spray; set aside.
Seal graham crackers in a large ziploc bag. Using a rolling pin, crush into crumbs. In a small bowl, combine crumbs and sugar. Stir in butter. Press mixture onto the bottom of the prepared dish. Cover and refrigerate for at least 15 minutes.
Preheat oven to 325°F.
In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, flour, pie spice, and vanilla (scraping down sides of the bowl as needed). Add eggs; beat on low speed just until combined. Pour over crust.
Bake 35-45 minutes or until center is almost set. Cool on wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight.
Cut cheesecake into 24 bars; top each with a walnut half.
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