I (Angela) made this recipe by combining my favorite recipe for cheesecake bars with my favorite pumpkin cheesecake recipe. I like it because it is less fussy than pumpkin cheesecake--no water bath, no springform pan, less time waiting for them to cool, and better for serving to a larger group. In the future, I am going to experiment with doing a graham cracker crust. But this crust is very yummy.
Ingredients:
Crust:
5 Tbsp butter (softened, but still cool)
1/3 cup brown sugar
1 cup flour
1/2 cup chopped nuts (I like pecans)
Filling:
1/2 cup sugar
scant 1/8 tsp. cloves
scant 1/8 tsp. allspice
scant 1/8 tsp. nutmeg
scant 1/4 tsp. salt
heaping 1/4 tsp. cinnamon
1 8 oz pkg cream cheese (room temperature)
1 teaspoon vanilla
5 oz pumpkin (not pumpkin pie filling!)
1 egg (room temperature)
2 Tbsp heavy whipping cream
Directions:
Crust:
Cream butter and brown sugar, add flour and nuts and mix. Set aside 3/4 cup of the mixture for topping. Press remainder in bottom of 8 x 8 inch baking pan. Bake at 350 degrees for 12 to 15 minutes.
Filling (prepare while crust is cooking):
1. Remove some of the moisture from the pumpkin. Do this by lining a large plate or baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with another triple layer of paper towels. Press firmly until the towels are saturated. Fold the pumpkin on itself, peeling the towels off and throwing them away.
2. Whisk sugar and spices together.
3. Blend sugar mixture and cream cheese until smooth.
4. Add the pumpkin from step one, vanilla, and an egg. Beat well. Add the cream and combine until incorporated.
5. Pour the filling in to the crust, and smooth the top. Sprinkle with the reserved topping. Return to oven and bake 25 minutes more. Cool, then chill in the refrigerator.
Serve when fully chilled.
This recipe doubles well in a 9 x 13 pan.
Number Of Servings:20-25 bars
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