Pumpkin Cheesecake Cookie Bars Are A Popular Thanksgiving Holiday Treat

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I am looking for a unique Thanksgiving cookie recipe to take to my families holiday potluck, any suggestions?

Pumpkin Cheesecake Cookie Bars Are A Popular Thanksgiving Holiday Treat

This autumn recipe is a favorite at holiday cookie exchanges and family potlucks. With a delightful hint of ginger in the crust and the candied pecans on top, this is one holiday cookie that does not last long on the platter.

Preheat your oven to 325 degrees.

The recipe's ingredients are:

2 cups crushed windmill cookies

½ cup butter, melted

4 packages of cream cheese softened (8 ounces each)

1-1/4 cups sugar

1 cup canned pumpkin

¼ cup heavy whipping cream

3 tablespoons all-purpose flour

½ teaspoon each of ground nutmeg, ginger, cinnamon and cloves

¼ teaspoon salt

¼ teaspoon vanilla extract

4 eggs

2 egg yolks

The topping for the recipe requires:

½ cup sugar

1 cup pecan halves

2 cups heavy whipping cream

½ cup confectioner's sugar

¼ teaspoon vanilla extract

Crush the cookies and combine with the butter in a medium sized mixing bowl. Using non-stick cooking spray, grease a 13 x 9 inch baking dish. Press the cookie and butter mixture into the baking dish. Bake for 8-10 minutes, making sure that the mixture is set. Cool on a wire rack.

In a large mixing bowl, beat sugar and cream cheese until smooth. Add the pumpkin, cream, flour, spices, salt and vanilla, mixing until well blended. Add eggs and egg yolks to the mixture, continue mixing until just combined. Pour this mixture over the crust that was prepared earlier.

Bake this for 35-40 minutes at 325 degrees. Remove from oven when the center is almost set. Cool for one hour and then transfer into the refrigerator until completely chilled.

In a large non-stick skillet, sprinkle the sugar. Heat sugar over medium heat until sugar is melted, do not stir. When melted, stir in the pecans. Stirring gently, slowly remove the pecans from the skillet and transfer to a piece of greased foil or parchment paper. Cool. When pecans are cooled, break into pieces.

Using an electric mixer, beat the cream in a small mixing bowl until it just begins to thicken. Add the confectioner's sugar and vanilla and continue to mix until stiff peaks form. Spread this mixture over the top of the chilled cheesecake, top with sugared pecans and cut into bars.

   

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