Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.
Wednesday, October 20, 2010
Pumpkin Cheesecake Bars
These pumpkin cheesecake bars are fabulous! The key is to make sure it is thoroughly cooked or your filling will be too runny. You can also decorate them with cute little ghosts! Recipe courtesy of All You Magazine.
20 creme-filled chocolate sandwich cookies
2 1/2 Tablespoons unsalted butter, melted
Two 8-ounce cream cheese, softened
1 cup sugar
1 cup canned pumpkin
3 large eggs
1 teaspoon vanilla
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1. Preheat oven at 350 degrees. Line an 8-inch-square pan with foil so that the foil overhands sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor or blender until ground. Add butter. Press evenly into pan. Bake until firm, 10-12 minutes. Cool slightly.
3. Make filling: Beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice, and salt until just combined.
4. Pour mixture into pan on top of slightly cooled crust.
5. Put pan on a large rimmed baking sheet, pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center around 40-45 minutes. (This is where it can go wrong if you don't bake it long enough. You only want a little jiggle, LOL) Remove pan from sheet, cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.