Pumpkin Cream Cheese Bars Recipe 445

Steps:

• In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. , Cut cheesecake into 20 bars; top each with a walnut half.

Steps:

• Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans; set aside 3/4 cup for topping. , Press remaining crumb mixture into a greased 8-in. square baking pan. Bake at 350° for 15 minutes or until edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
• Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
• Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
• Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Steps:

• In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
• Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
• In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
• Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
• Preheat the oven to 325˚F (160˚C).
• Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
• Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
• Bake for 30 minutes.
• Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
• Top the cheesecake with the crumble topping and bake for another 25 minutes.
• Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
• Enjoy!