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Friday, November 6, 2009

Pumpkin Cheesecake Bars with Chocolate Topping

October 21 was National Pumpkin Cheesecake Day so I'm sorry to be late for the honors, but I had to save this one for Pumpkin Week.

I know a lot of people like pumpkin pie but why, oh why would you have that mushy mess when you could have these and be so much happier? There's a crust. There's a creamy middle. But it's got chocolate on top. And the crust is like an oatmeal cookie. And the middle is still pumpkin...pumpkin and two blocks of cream cheese - WOW and YUM! Yummy yummy yum. I've got my new Thanksgiving dessert.

Pumpkin Cheesecake Bars with Chocolate Topping
1/2 cup butter
1 17.5-oz pkg oatmeal cookie mix
2 8-oz pkgs cream cheese, softened
1 3/4 cups sugar
3 eggs
1 15-oz can pumpkin
1 tsp vanilla
1/2 tsp pumpkin pie spice
1/4 tsp salt
1 cup semisweet chocolate pieces
1/4 cup butter
48 pecan halves, optional

1. Preheat oven to 350. Line a 15x10x1-inch pan with foil, extending the foil over pan edges. Lightly grease foil. Set pan aside. In a large bowl, use a pastry blender to cut 1/2 cup butter into dry cookie mix until mixture resembles coarse crumbs. Press mixture evenly onto the bottom of the prepared pan. Bake in the preheated oven for 10 minutes or until set.

2. In a large bowl, combine cream cheese and sugar. Beat with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition until just combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture onto the hot crust.

3. Bake for 30 to 35 minutes more or until mixture is slightly puffed around edges and just set in center. Cool completely in pan on a wire rack.

4. In a small microwave-safe bowl, combine chocolate pieces and the 1/4 cup butter. Microwave on 100% power for 30 to 60 seconds or until softened; stir until smooth. Drizzle chocolate mixture over the cooled bars and carefully spread evenly. Gently press pecan halves evenly across top of uncut bars. Cover and chill for 2 to 24 hours. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars, cutting straight down with a large knife. Makes 48 bars.

To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.
Recipe from Better Homes and Gardens Christmas Cookies magazine, December 2009


Ashley McNair said...

These were delicious. That crust is amazing!!!

JillEE said...

Made these last night for a little party and they were everyone's favorite. Soooo yummy!

When I'm looking for a recipe I always search here first, cause you never disappoint. Thanks Kari!

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