Pumpkin Cheesecake Bars Recipe

Ingredients

• 2 cups crushed windmill cookies (about 12 cookies)
• 1/2 cup butter, melted
• 4 packages (8 ounces 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
• TOPPING:
• 1/2 cup sugar
• 1 cup pecan halves
• 2 cups heavy whipping cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Directions

• Combine cookie crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.
• In a large 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 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 pieces.
• In a small 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. Yield: 2 to 2-1/2 dozen.
  
  Editor's Note: This recipe was tested with Archway windmill cookies.

Pumpkin Cheesecake Bars published in Taste of Home October/November 2003, p37