Pumpkin Cheesecake Bars

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 2 cups crushed windmill cookies (about 12 cookies)
• 1/2 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 1 1/4 cups sugar
• 1 cup canned pumpkin
• 1/4 cup whipping cream
• 3 tablespoons flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 4 eggs
• 2 egg yolks
• 1/2 cup sugar
• 1 cup pecan halves
• 2 cups whipping cream
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 combine cookie crumbs and butter; press into a greased 13 x 9 x 2 inch baking dish. bake at 325 for 8-10 minutes or until set. cool on a wire rack.
• 2 in large mixing bowl, beat cream cheese and sugar until smooth. beat in the pumpkin, cream, flour, spices, salt and vanilla.
• 3 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.
• 4 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.
• 5 in a small mixing 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.