Pumpkin Cheesecake Bars

By 1For_Him

Ingredients

• Topping:
• 2 C. crushed windmill cookies (about 12 cookies)
• 1/2 C. butter or margarine, melted
• 4 pkg. (8 oz. each) cream cheese, softened
• 1-1/4 C. sugar
• 1 C. canned pumpkin
• 1/4 C. whipping cream
• 3 T. flour
• 1/2 t. EACH ground nutmeg, ginger, cinnamon & cloves
• 1/4 t. salt
• 1/4 t. vanilla
• 4 eggs
• 2 egg yolks
• 1/2 C. sugar
• 1 C. pecan halves
• 2 C. whipping cream
• 1/2 C. powdered sugar
• 1/4 t. vanilla extract

Preparation

Step 1

Combine cookie crumbs & butter; press into a greased 13x9x2" baking dish. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.

In a large mixing bowl, beat cream cheese & sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt & vanilla. Add the eggs & 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 small pieces.

In a small mixing bowl, beat cream until it begins to thicken. Add powdered sugar & vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans; cut into bars. Refrigerate leftovers. Yield: 2 to 2-1/2 dozen bars