2 8-oz. packages cream cheese, at room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs, at room temperature
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
How to Make It
Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.
The first time I made these was for a Halloween party at my sister's. Everyone LOVED them, so now it's become an annual thing. Every year my sister throws her Halloween party, she expects me to bring these. They're so good that I even made them for Thanksgiving (without the ghosts of course!), and the Halloween party last fall! ...and I may or may not be making them right now in the middle of spring, just because they are so good, haha!
This recipe is outstanding! I recently made it for a dinner party, and it was a huge it. I wouldn't change a thing. I was a little worried at first because I completely forgot to coat the pan with cooking spray. But it turned out fine, and nothing stuck on it. Phew.
I made this with one of the residents I work with and it turned out fantastic. Very easy to make and so yummy! Thank you so much for these great recipes. I plan to make this again with my children next week.
I would not line pan with aluminum foil. When I cut a piece, a piece of foil was on the bottom of the cheesecake. I'm going to use a bigger pan. It really didn't have a distinctive taste for as much cream cheese it called for. Not sure what it was lacking. Maybe more pumpkin spice, nutmeg, or cinnamon?
First off, let me say that I changed this recipe to conform to South Beach Diet guidelines for people on Phase II. I eliminated the sandwich cookies and used almond meal w/ a little added Splenda instead. Substituted I Can't Believe It's Not Butter spray for the butter, Splenda for the sugar, and whole wheat all-purpose flour. It was good enough like that, but I also melted down some semi-sweet chocolate chips using a double boiler and topped the bars w/ the melted chocolate. Put the bars back in the fridge to let the chocolate harden...absolutely fantastic!!!