Monday, October 5, 2015

Pumpkin Cheesecake Bars - Recipe #96

Last December, on my last day as Children's Services Coordinator, I attended our Public Services retreat at the Snohomish Library. By the end of the day, our brains hurt from all of the prioritizing and sticky notes. Fortunately, our stomachs were happy, as some wonderful souls brought along dessert. It was love at first bite for me with this Pumpkin Cheesecake Bar, which our Island district manager had found in a local church cookbook. I raved about it and a few days later, it showed up in a shotgun envelope at my new job. Since it was at the tale end of pumpkin season, I didn't end up making it right away, but with the end of the challenge drawing steadily closer (and the fall of the autumn leaves) I knew the time was drawing nigh.

Pumpkin Cheesecake Bars
  • 1 c. flour
  • 1/3 c. brown sugar
  • 5 T. butter
  • 1 (8 oz.) pkg. cream cheese, softened
  • 3/4 c. sugar
  • 1/2 c. canned pumpkin
  • 2 eggs
  • 1 1/2 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. vanilla
Combine flour and brown sugar and cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup of mixture and press the rest into an 8 x 8-inch baking pan. Bake at 350 degrees for 15 minutes. Cool Slightly. Combine cream cheese, sugar, pumpkin, eggs and spices. Blend until smooth. Pour over baked crust. Sprinkle remaining crumb mixture over pumpkin. Bake at 350 deg. for 30-35 minuts. Cut into bars 2 x 1 1/2 inches. Makes about 24.

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