Easy Pumpkin Cheesecake Bars

Pumpkin Cheesecake

Pumpkin Cheesecake

Easy Pumpkin Cheesecake Bars

This recipe i adapted from Grandma’s desserts, which is a really cool site that has alot of great recipes.

Tasty pumpkin cheesecake smothered with whipped cream and sugar pecans.


2 cups Kinnikinnick Crumbs – Graham Style Gluten Free

1/4 cup sugar
1/4 cup melted butter

Preheat oven to 325 ( I use my Breville Smart Ovenits fantastic)

In a small bowl, combine crackers and sugar, then stir in butter.
Press into the bottom of a 9×13 pan, coated with cooking spray.
Cover and refrigerate for at least 15 minutes.

3 8oz packages of cream cheese, softened
3/4 cup sugar
1 15 oz can pumpkin
2 tbsp flour
3/4 tsp McCormick Pumpkin Pie Spice

3/4 tsp vanilla extract
2 eggs, lightly beaten


In a large bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low
just until combined.

Pour over crust.
Bake for 35 – 45 minutes, or until center is almost set.
(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 Horizon Organic Heavy Whipping Cream

1/2 cup powdered sugar
1/4 tsp vanilla

Pour whipping cream into a small bowl, and beat cream until it begins to thicken.
Add powdered sugar and vanilla, then continue beating until stiff peaks form.
Spread over chilled cheesecake**

Sugared Pecans:
1/2 cup sugar
1 cup pecan halves

In a large, Nonstick Skillet
, add sugar.
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.

Pumpkin Cheesecake

Pumpkin Cheesecake

**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.


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