Friday, November 29, 2019


This recipe is not only delicious, but quick and easy and it freezes well. I like to make a pan of these, cut them into squares...wrap them individually and freeze them for a quick dessert.


1 1/2 cups finely ground graham cracker crumbs
1/4 cup sugar
4 tablespoons melted butter

Mix crust ingredients and evenly spread over a parchment lined 8" x 8" pan and press down.....set aside.

NOTE: Line an 8" x 8" baking pan with parchment so that you can lift the finished bars out of the pan AFTER they chill.

(2) 8 ounce cream cheese (room temperature)
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
1/2 cup pumpkin pie puree (puree...without spices)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Pre-heat oven to 325°.  Beat the cream cheese, sugar and vanilla until well blended and smooth. Add eggs, one at a time, until well mixed.

Spread 1 + 1/3 cups of this cheesecake batter evenly over the graham cracker crust.

To the remaining cheesecake batter, gently whisk in the pumpkin puree and spices. GENTLY (and evenly) spread the pumpkin layer over the cheesecake layer. 

Bake in pre-heated oven for 35-40 minutes, or until the center is almost set (it will still jiggle just a little). My electric oven takes 40 minutes.

Allow to cool on the counter for an hour before you put it in the refrigerator to chill. Chill 3 hours or overnight.

After it's chilled, lift the bars out of the pan by tugging on the parchment paper liner. Cut into squares.

Store (covered well)in fridge or freeze.


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