Pumpkin Cheesecake Bars
by Patti Dunn, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookie Bars
Prep Time: 30 Minutes
Level: Baking Experience Helpful
Yield: 16-20 Bars
This recipe has caused me to have a lot of friends!
1 8-ounce pkg. of cream cheese
1 can sweetened condensed milk
1 15-ounce can pumpkin puree
2 tsp. pumpkin pie spice
Walnuts, chopped (optional)
Graham cracker crust (recipe below)
How to Make Pumpkin Pie Spice... mix together 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves. (I always omit the cloves, don't ask why, it's a long story that goes all the way back to my childhood. Ha) And, if you're like me, you never buy pumpkin pie spice anyway. It truly is okay to add more or less for any of the spices, as you desire. I often add a little more cinnamon too, just when I'm feeling really cinnamonly!
How to Make a Graham Cracker Crust...
1 c. graham cracker crumbs (1 pkg. graham crackers)
1/4 c. sugar
5 T. butter, melted
Beat the cream cheese in a bowl until fluffy. Then add the sweetened condensed milk. Mix thoroughly. Slowly beat in the eggs. Next, add the pumpkin and spice.
Pour mixture into 8-inch baking pan prepared with graham cracker crust. Bake at 350 degrees for about 20 minutes.
Gently remove from oven and sprinkle chopped nuts on top of cheesecake (if desired).
Editor's Note: For those that don't like nuts, we only sprinkled them on half. They are delicious either way!
Bake for another 20-25 minutes. Let cool completely.
Then cut into squares. These taste wonderful at room temperature or chilled.