Deborah Dolen's Pumpkin Cheesecake Recipe Bars

by Deborah Dolen Mabel White 

Crust

1 1/2 Cup finely ground gingersnaps or Oreo's (black sides)

3/4 Cups finely ground hazelnuts

3 T Brown Sugar

6 T Sweet Butter (melted)

Filling

1 1/2 Pounds cream cheese at room temperature

1 Cup packed brown sugar

1 1/2 Cups canned solid pack pumpkin or Libbys Ready Pie Mix

1/2 Cup whipping cream

1/3 Cup pure maple sugar

1 T Vanilla extract

3/4 t Cinnamon

1/2 t Allspice

4 Large eggs

Crust: Preheat oven to 325. Mix first 3 ingredients. Add

melted butter. Press into bottom of a 8 inch square pan or 2 inches up sides of

9 inch spring form pan.

Filling: With mixer, beat cream cheese and brown suger

until fluffy. Beat in pumpkin. Add whipping cream,

maple syrup, vanilla, cinnamon and allspice. Beat until

smooth. Add eggs one at a time, beating until just

combined. Pour batter into crust. Bake 1.5 hours

or until center is set. Cool 30 minutes before removing

from pan. Refrigerate overnight.

This is so rich, it's almost like a drug. Enjoy (in small doses only!!)

 

The ghouls can be made with marshmallows, cool whip, whipped cream, or even white cheesecake frosting.  I made the eyes with black candy.

Click here for Pumpkin Smoothie Recipe

 

Deborah Dolen is also known as author Mabel White.  Deborah is a resident of Bradenton, FL and an established author on Amazon's Platform where she has 28 DIY books and 7 how to films.