Pumpkin Cheesecake Bars

We were heading out to a cookout on Saturday and I decided last minute I wanted to bring something besides the standard bottle of wine. When I opened my pantry the can of pumpkin caught my eye. The weather has started to get cooler at night so the Fall baking ideas are in the back of my head. I also had some cream cheese in the fridge for another dessert that is on my list for this week. Hmmmm....let's go visit our friend Mr. Google and see what we can find. I decided to take that route vs. visiting some standard recipe sites.

I came across Celebrations while surfing. It is a website that provides ideas for Party Planning. I did not surf around the site as I just wanted the recipe. I will have to check it out another time. The first thing I noticed when reading the recipe was that these called for an 8x8 pan. Can I just tell you I like to bake bar cookies in a 9x13 pan. I always feel 8x8 is too small. Sometimes it annoys me when something calls for an 8x8 pan. Just a pet peeve I guess!!! The pan really is not to small. Just my quirkiness! So, started off with the 8x8 issue and then as I was reading the recipe through again it seemed like two packages of cream cheese, a can of pumpkin, and 2 eggs was going to make a lot of cheesecake batter. Sort of to the tune of that is two much for an 8x8 pan. Well, I had already mixed the graham cracker crumbs and butter and formed in the 8x8 pan so off I went.

Let's just say these are the thickest pumpkin cheesecake bars ever! This is not a bad thing. They can actually be served in small portions so that you get a mini tower of cheesecake. I added some allspice and omitted the cinnamon liqueur and these produced the taste I was looking for. A little Summer, with a hint of Fall!

As we approach the Fall season here in New England, I am really looking forward to using some of my favorites spices like cinnamon and allspice in both baking and cooking. Do you have any favorite recipes to share for Fall or a favorite season in your neck of the woods?

Pumpkin Cheesecake Bars
Adapted from Celebrations

Preheat oven to 350 degrees

2 cups graham cracker crumbs, finely ground
1/2 cup butter, melted
1 1/4 cup brown sugar
2 cups cream cheese, room temperature (2 - 8 oz. packages)
1 cup canned pumpkin
2 eggs
1/2 teaspoon allspice

Spray the bottom of an 8 x 8-inch baking pan with a non-stick cooking spray. Combine graham cracker crumbs, melted butter and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened. Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes.

Add cream cheese into a mixing bowl and beat until whipped. Add the pumpkin and beat until creamy. Beat in sugar until smooth. Add eggs and beat until thoroughly combined. Mix in allspice.

Pour pumpkin cream cheese mixture in an even layer over graham cracker crust. Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. (I ended up baking mine for about 50 minutes). Remove from oven and cool to room temperature. Cover with plastic wrap and chill for 3 hours or overnight.

Makes 25 cookies. Cut into 1 /12 x 1 1/2-inch bars and top with whipped cream, if you like, before serving. Store in an airtight container in the refrigerator.