Pumpkin Cheesecake Bars

Oven: 325F, 40-45mins

Honey Graham Cracker Crust (do first 1 hr beforehand to bake & allow 30mins cooling time)

• 8 whole Honey Graham crackers, approx 1-1/4 cups

• 1/4 c. sugar (or try half amount)

• 1/3-1/4 c. melted butter, 1/2 stick = 4 tbsp

Line 8x8 baking dish with foil, leaving extra over edge for handles

Plan to refrigerate no-bake crust at least 30 mins before filing

OR, bake 8-10 mins or until lightly browned; cool completely before filing

Cheesecake filling

• 2 pkgs (8 oz) cream cheese, softened (whip on med until fluffy)

• 1/2 c. Sugar

• 1/2 tsp. vanilla

• 2 eggs (mix on low, one at a time)

Set aside little less than 1 cup of batter, and add following mix:

• 1/2 c. Canned pumpkin

• 1/2 tsp ground cinnamon

• Dash of ground cloves

• Dash of ground nutmeg

Pour plain batter first into pie crust, top with pumpkin cheesecake mix

Bake at 325F for 40mins, or until center is almost set.

Cool. Refrigerate for 3 hrs. or overnight.

Remove from pan with foil handles. Cut into 16 bars.