Now that we’re almost finished up with January, and the diets to rid all the excess calories from the holidays, we can march into February with sweets back on the radar. After all, with the Super Bowl coming up in a few weeks, we can throw caution to the wind once more and indulge in some delicious game-day fare. As you’re going through recipes, looking for the perfect dishes to make for your guests, might I suggest this really easy pan of Pumpkin Cheesecake Bars.
If you’re anything like me, I suspect you also have a can or two of pumpkin still hiding away in the pantry. With the rumored pumpkin shortage, when there was pumpkin to be found- multiple cans made their way into my shopping cart. Other than pie, bread and muffins, I have to say that pumpkin cheesecake ranks right up there as a “Great Thing To Make With Pumpkin. And this one really couldn’t be easier to do.
This also makes ahead beautifully. We nibbled off the pan of bars for a good five days or so. Make it ahead with confidence and store it in the fridge. Pecans make a fantastic substitution for the walnuts if you prefer them.
Pumpkin Cheesecake Bars
Crust:
3/4 cup walnuts
1 package graham crackers
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 cup canned pumpkin
1 teaspoon ground cinnamon, divided
2 tablespoons chopped walnuts
Directions:
In a food processor, combine the walnuts and crackers. Pulse until crackers are crushed and nuts are finely chopped. Pour into a small bowl and add the sugar and spices; stir in butter. Press onto the bottom of an ungreased 9 x 13 pan.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add pumpkin and 3/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust and spread evenly. Sprinkle the top with walnuts and remaining cinnamon.
Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 1-1/2 hours. Store in the refrigerator.
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