This is my daughters recipe that she said is fabulous.
Unfortunately we are not able to spend Thanksgiving with her this year. Her move to Texas was planned and since we visited her in Texas in October we had to decline the invite this year. I know her boys will love this recipe especially since cheesecake and pumpkin are desserts they love.
Happy Thanksgiving! M.j.
P.s. like me she had to give it a taste test!!!😋
- 1 1/2 cups graham crackers crumbs
- 1/3 c white sugar
- 6 Tbsp melted butter
Filling
- 6 packages (8 oz each) cream cheese , softened
- 2 1/4 cups granulated sugar
- 1 1/2 tsp vanilla
- 6 eggs
- 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
- 1 Tbsp pumpkin pie spice
Instructions
- Heat oven to 300°F.
- Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
- In a medium size bowl, combine the graham cracker crumbs and sugar with the melted butter.
- With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
- In the mixing bowl of your stand-up mixer , add the cream cheese, sugar and vanilla. With the paddle attachment on, beat on low speed until light and fluffy.
- Beat in eggs, one at a time, just until blended.
- Spoon half of the mixture over the crust and spread evenly.
- To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
- With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
- Bake the cheesecake in the preheated oven for 50 min to an hour (or until just set). Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
- Refrigerate for at least 3 hours before cutting into bars.
- Top each bar with whipped cream and a dust of pumpkin pie spice.
HAPPY THANKSGIVING!
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