Looking for something a little "different than the normal" for Thanksgiving?
This would be a good one!
The recipe is a little intimidating, but SO easy.
Did I mention it is REALLY, REALLY good too?
I love cheesecake. It is my ABSOLUTE favorite!
And this one is good.
So, break from the norm...I dare you!
Pumpkin Cheesecake Bars
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Preheat oven to 325*
Press into the bottom of a 9x13 pan, coated with cooking spray.
Cover and refrigerate for at least 15 minutes.
(Didn't take a picture of that, but I hope we all get the idea.)
3 8oz packages of cream cheese, softened
3/4 cup sugar
1 15 oz can pumpkin
2 tbsp flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten
Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low
just until combined.
(doesn't wiggle to much when you shake it)
Cool on wire rack for 1 hour.
Refrigerate for 3 hours or until chilled.
(the longer it's chilled, the better)
You can make it to this point and then top it before eating.
BUT, make sure you read ahead to the rest of the recipe,
there's something more you have to make!
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 tsp vanilla
Add powdered sugar and vanilla, then continue beating until stiff peaks form.
Spread over chilled cheesecake**
1 cup pecan halves
Without stirring, heat over medium-low heat until sugar is melted.
Stir in pecans, stirring until coated.
(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)
Pour onto parchment paper to cool.
Once cooled, break into pieces OR do a coarse chop.
Sprinkle on top of whipped cream.
**If you are making this ahead of time, I think it would be better to
actually cut the pieces and then dollop with the whipped cream and
sprinkle with pecans. It will last a little bit longer.