Pumpkin Cheesecake Bars


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 cups windmill cookies (12 cookies), crushed
1/2 cup butter, melted
4 8 ounce packages cream cheese, softened
1 1/4 cups sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 tablespoons flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon vanilla
4 eggs
2 egg yolks
TOPPING
1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners sugar
1/4 teaspoon vanilla


Directions

Combine cookie crumbs and butter; press into a greased 13x9" baking dish. Bake at 325 for 8-10 minutes or until set. Cool on a wire rack.


In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and tolks; 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.


Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low heat until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.


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 left overs


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