Pumpkins. They just remind me of Fall! Pumpkin Pie, Pumpkin Spice coffee creamer, Pumpkin bread, Pumpkin Spice Latte, Roasted pumpkin seeds, even Pumpkin Spice donuts from Krispy Kreme! Yes, I love pumpkin! How about Pumpkin Cheesecake? Okay, here ya go!
Pumpkin Cheesecake Bars
11 Cinnamon Graham Crackers (1 1/2 cups)
3/4 cup pecans
1/4 cup sugar
10 tbsp of butter, melted (I KNOW!) 🙂
3 – 8 oz cream cheese, room temperature
3/4 cup sugar
1/4 cup light brown sugar
1 – 15 oz can of pumpkin puree
3/4 tbsp pumpkin pie spice
1/4 tsp salt
1 tsp vanilla
2 large eggs
Whipped cream
Chopped pecans
Spray a 13 x 9 x 2 glass dish with a non stick cooking spray. Heat oven to 325 ˚
Crush the graham crackers in a food processor or with a rolling-pin. You will want these to be finely crushed. Chop the pecans. I left the pecans a little chunky for texture. Put the finely crushed graham crackers, pecans and sugar in a bowl. Pour the melted butter over the top and mix well. Put the graham cracker mixture into the greased dish, pat firmly. Bake for 10, then cool.
What a beautiful color!
Combine the cream cheese, brown sugar and white sugar in a mixer and mix until nice and fluffy. Add the pumpkin, pumpkin spice, salt, vanilla and one egg at a time until blended. Pour the batter over the cooled crust and bake for 50 – 55 minutes. Let cool to room temperature, then place in the refrigerator until completely chilled.
Cut into squares and serve with Whipped cream and chopped pecans. 🙂
This is my journey…
Yum, Yum