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Pumpkin Cheesecake Bars


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  • 2 cups crushed windmill cookies* (about 12 cookies)
  • (I used 18 - Rippin Good brand)
  • 1/2 cup butter or lmargarine, melted
  • 4 pkgs (8-oz each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup canned pumpkin
  • 1/4 cup heavy 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
  • 1/2 cup sugar
  • 1 cup pecan halves
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract


Servings 2


Step 1

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 until set. Cool on a wire rack.
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 repared 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 heat until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.
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. Refrigerate leftovers.
*Editor's Note: This recipe was tested with Archway windmill cookies.
My Note: Instead of toasting the pecans with sugar, I sprinkle plain pecan pieces on top of the whipped cream and drizzle caramel ice cream topping over it all.

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