Tired of looking at all that "Halloween" candy? I know I am, but not ready for Christmas either! Make these yummy pumpkin bars to fill in the gap! I have had this recipe for over 20 years. I made these yesterday and took them to my Mom's for a "sweet" coffee break! They are much better if made the day ahead and chilled overnight, they do require refridgeration! Enjoy!!
Pumpkin Cheesecake Bars
Crust: 1 cup flour 1/3 cup packed brown sugar 5 Tablespoons Butter (softened) 1/2 cup chopped nuts Combine flour, brown sugar, cut in butter, stir in nuts. Will be crumbly. Set aside 3/4 cup of crumb mixture for topping. Press remaining into unprepared 8 x 8 pan. Bake at 350 for 15 minutes, cool slightly.
Filling: 3/4 cup sugar 1/2 cup pumpkin (solid, in the big can) 2 lightly beaten eggs 1 pk 8oz cream cheese softened 1 1/2 tsp of cinnamon 1 tsp of All Spice (pumpkin pie spice is okay, too) 1 tsp vanilla Combine cream cheese, sugar, pumpkin, eggs, and spices, add vanilla. Blend until smooth. Pour on crust, crumble on topping and bake an additional 30 minutes. Cool before cutting.