Amy's Favorite Recipes: Spiced Pumpkin Cheesecake Bars

Spiced Pumpkin Cheesecake Bars

Pumpkin is not just for pumpkin pie anymore. This gooey, tasty treat has a spiced cake base with a sweet pumpkin cheesecake topping. With candied pecans sprinkled over the top, the only thing missing is the whipped cream (which can be added for an extra special treat).

Ingredients:

For the cake:

  1 (18 1/4-ounce) package spice cake mix
  1 egg
  8 tablespoons butter, melted

For the filling:

  11 ounces (8 ounce + 3 ounce) package cream cheese, softened
  1 (15 ounce) can pumpkin pie filling
  4 eggs
  1 tsp. vanilla
  1 tbl. cinnamon
  1 (16-ounce) box powdered sugar

For the topping:

  ½ cup sugar
  ¼ cup water
  ½ cup chopped pecans
  1 tsp. vanilla
  1 tsp. cinnamon

Instructions:

Preheat the oven to 350º.

To make the cake: Combine all of the ingredients for the cake and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and cinnamon and beat together. Next, add the powdered sugar and mix well. Spread cream cheese mixture over cake batter and bake for 45-50 minutes. Make sure not to overbake as the center should be a little gooey.

Allow to cool. Combine all ingredients for topping and heat over medium heat. Reduce liquid by about half. Carefully pour topping onto wax paper and allow to cool. Sprinkle candied pecans over pumpkin bars. Cut into desired bar size and serve.

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