I love anything cheese-cakey, ya know what I mean? Chocolate Cheesecake, Cherry Cheesecake, Bailey’s Cheesecake, etc. But I don’t like all the fuss and trouble of baking it in a springform pan!! I found a SUPER easy way to make Pumpkin Cheesecake Bars. Ready? Go
1 Graham Cracker Crust (recipe below)
1 1/4 cup Pumpkin Puree
2 tsps Pumpkin Pie spice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 container of Philadelphia Ready to Eat Cheesecake Filling
1 cup whipped topping
Mix everything together.
Pour into the graham cracker crust.
Top with extra whipped cream and dust with cinnamon.
Refrigerate for 1 hour and serve!
CRUST
1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Crush graham crackers and put crumbs in a bowl. (I put them in a large baggie and then use a rolling pin to crush them.) Mix in the sugar. Add the melted butter and mix well. Press into a 9×13 pan. Bake at 350º for 15 minutes.
Cookin With Brooke 