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Pumpkin Cheesecake Bars
2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Preheat oven to 325*
In a small bowl, combine crackers and sugar, then stir in butter.
Press into the bottom of a 9x13 pan, coated with cooking spray.
Cover and refrigerate for at least 15 minutes.
3 8oz packages of cream cheese, softened
3/4 cup sugar
1 15 oz can pumpkin
2 tbsp flour
3/4 tsp pumpkin pie spice
3/4 tsp vanilla extract
2 eggs, lightly beaten
In a large bowl, beat cream cheese and sugar until smooth.
Beat in pumpkin, flour, spice and vanilla. Add eggs and beat on low
just until combined.
Pour ove curst
Bake for 35 - 45 minutes, or until center is almost set.
(doesn't wiggle to much when you shake it)
Cool on wire rack for 1 hour.
Refrigerate for 3 hours or until chilled.
(the longer it's chilled, the better)
You can make it to this point and then top it before eating.
BUT, make sure you read ahead to the rest of the recipe,
there's something more you have to make!
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 tsp vanilla
Pour whipping cream into a small bowl, and beat cream until it begins to thicken.
Add powdered sugar and vanilla, then continue beating until stiff peaks form.
Spread over chilled cheesecake**
Sugared Pecans:
1/2 cup sugar
1 cup pecan halves
 In a large, non-stick skillet, add sugar.
Without stirring, heat over medium-low heat until sugar is melted.
Stir in pecans, stirring until coated.
(I like to add the pecans JUST BEFORE ALL the sugar is liquid, but not too soon!)
Pour onto parchment paper to cool.
Once cooled, break into pieces OR do a coarse chop.
Sprinkle on top of whipped cream.
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