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| Pumpkin Cheesecake Bars By William What a great dessert to try for the Holidays! Ingredients 2 cups crushed windmill cookies (about 12 cookies) 1/2 cup melted butter or margarine 4 packages (8 ounces each) cream cheese, softened 1-1/4 cups sugar 1 cup canned pumpkin 1/4 cup whipping cream 3 tablespoons all-purpose flour 1/2 teaspoon each ground nutmeg, ginger, cinnamon and cloves 1/4 teaspoon salt 1/4 teaspoon vanilla extract 4 eggs 2 egg yolks TOPPING: 1/2 cup sugar 1 cup pecan halves 2 cups whipping cream 1/2 cup confectioners’ sugar 1/4 teaspoon vanilla extract Directions Combine cookie crumbs and butter; press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 8-10 minutes or until set Cool on a wire rack Then In a large mixing bowl, beat cream cheese and sugar until smooth Beat in the pumpkin, cream, flour, spices, salt and vanilla Add the eggs and yolks; beat on low speed just until combined Pour over prepared crust Bake at 325° for 35-40 minutes or until center is almost set Cool on a wire rack for 1 hour Refrigerate for 3 hours or until chilled Sprinkle sugar into a large nonstick skillet Without stirring, heat over medium-low until sugar is melted Stir in pecans Transfer to a piece of greased foil; cool Break pecans into pieces Next In a small mixing bowl, beat cream until it begins to thicken Add confectioners’ sugar and vanilla; beat until stiff peaks form Spread over chilled cheesecake Sprinkle with sugared pecans Cut into bars Sounds delicious! Taste of the Tunnels Index |
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