Pumpkin Cream Cheese Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 honey graham cracker crust |
1 pumpkin layer |
1 cream cheese layer |
Directions:
1. Pumpkin Cheesecake Bars
2. Oven: 325F, 40-45mins
3. Honey Graham Cracker Crust (do first 1 hr beforehand to bake & allow 30mins cooling time)
4. • 8 whole Honey Graham crackers, approx 1-1/4 cups
5. • 1/4 c. sugar (or try half amount)
6. • 1/3-1/4 c. melted butter, 1/2 stick = 4 tbsp
7. Line 8x8 baking dish with foil, leaving extra over edge for handles
8. Plan to refrigerate no-bake crust at least 30 mins before filing
9. OR, bake 8-10 mins or until lightly browned; cool completely before filing
10. Cheesecake filling
11. • 2 pkgs (8 oz) cream cheese, softened (whip on med until fluffy)
12. • 1/2 c. Sugar
13. • 1/2 tsp. vanilla
14. • 2 eggs (mix on low, one at a time)
15. Set aside little less than 1 cup of batter, and add following mix:
16. • 1/2 c. Canned pumpkin
17. • 1/2 tsp ground cinnamon
18. • Dash of ground cloves
19. • Dash of ground nutmeg
20. Pour plain batter first into pie crust, top with pumpkin cheesecake mix
21. Bake at 325F for 40mins, or until center is almost set.
22. Cool. Refrigerate for 3 hrs. or overnight.
23. Remove from pan with foil handles. Cut into 16 bars.
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