Pumpkin Cheesecake Squares
By: Sarah
Published: Thursday, December 3, 2009 - 8:03pm

Ingredients




Crust:
16 ounces pkg cake mix (I like pound cake mix, but yellow is good 
1 egg
2 tablespoons butter, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Filling:
2 eggs
8 ounces cream cheese, softened,
14 ounces can sweetened condensed milk
16 ounces can pumpkin, or 2 cups cooked pumpkin, mashed
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
Maple Cream:
1 cup heavy whipping cream
1/2 cup real maple syrup

Preparation

1 For Crust: 2 In a large bowl combine until crumbly. 3 Press onto bottom of jelly roll (11x15) pan. 4 For Filling: 5 In the same bowl as the crust was made in, beat cream cheese until fluffy. 6 Beat in remaining ingredients. Mix well. 7 Pour over crust. 8 Bake at 350 degrees for 30-35 minutes. 9 Cool and refrigerate before serving. 10 If desired, serve with Maple cream and a dollop of whipped cream. 11 For Cream: 12 Combine cream and maple syrup in a small saucepan. 13 Simmer for 30-40 minutes or until reduced by half.

About


I can't wait for fall every year because I finally get to make these pumpkin cheesecake bars. It is perfect for dessert with some apple cider and a warm fire.

Comments:
Hannah Bliss Craner

Seriously the best fall dessert I have ever had.