Pumpkin Cheesecake Bars

This is a recipe that was passed down to me from one of my former co-workers back in Wisconsin.  She use to make this in the fall whenever we would have potlucks at work, and it was always a hit.

Pumpkin Cheesecake Bars

Crust
1 c. flour
1/4 c. powdered sugar
1/2 c. soft butter

Filling
1 can pumpkin
1 pk cream cheese - softened
2 eggs
1/2 c. brown sugar
1/4 c. milk
1/2 tsp allspice
1 tsp ginger

Start off by mixing the ingredients for the crust and putting it in a 9"x13" pan, lightly sprayed with cooking spray.  Bake in a 350 degree oven for 15 min.

While the crust is baking, mix together the filling ingredients.  Set aside until crust is baked.

Remove crust from oven and pour the filling mixture over the top while it is still hot and return it to the oven for an additional 30 min.

Let cool, then chill in the fridge for at least 2 hrs before serving.  Keep chilled.


This recipe can easily be doubled or even be topped with cream cheese frosting and chopped nuts, or a little dollop of whipped cream.  I actually cheated slightly on the crust and used a shortbread cookie package from Betty Crocker and then doubled the filling because I had 2 cans of pumpkin that HAD to be used soon.  If you double the recipe it will require a little longer baking time.  It was roughly about 10-15 min longer.  It still turned out amazing!  I hope you enjoy!

Until next time ...
Sara