Cheesecake Pumpkin Bars
.
Yield
12 servingsPrep
15 minCook
50 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 5 | tablespoons |
butter
softened |
|
| ½ | cup |
pecans
finely chopped |
|
| 1 | package |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
pumpkin
solid pack |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 75 | ml |
butter
softened |
|
| 118 | ml |
pecans
finely chopped |
|
| 1 | package |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 118 | ml |
pumpkin
solid pack |
|
| 2 | large |
eggs
lightly beaten |
|
| 7.5 | ml |
cinnamon
ground |
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine flour and brown sugar in medium bowl.
Cut in butter to make a crumb mixture.
Stir in nuts. Set aside ¾ cup mixture for topping.
Press remaining mixture into bottom of 8 x 8 x 1½ inch pan.
Bake in 350 preheated oven for 15 minutes.
Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl.
Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping.
Bake an additional 30 to 35 minutes.
Cool before cutting into 12 bars.
