Pumpkin Cheesecake Bars

Servings: 2 to 2-1/2 dozen servings



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.