cheesecake bars - pumpkin and pecan

cheesecake bar crust ingredients:

6 tbsp. butter, melted

9 graham crackers, crushed

.25 c. pecans, crushed

cheesecake bar crust method:

in a food processor, combine graham crackers and pecans. add in butter.

press mixture into 2 8x8 tins or 1 9x12 tin. make sure they are deep tins.

bake for 10 - 12 minutes at 325 degrees.

cheesecake bar base ingredients:

4 cream cheese packets, softened

4 eggs

1.5 c. sugar

1 tsp. vanilla

cheesecake bar base method:

combine cream cheese, eggs, sugar, and vanilla with mixer until smooth.

tip mixture into tins on top of cooled crust. spread out and bang on counter to get rid of air bubbles.

pumpkin pie ingredients:

4 eggs

1 can pumpkin puree

.75 c. heavy cream

2 tbsp. butter

.25 c. sugar

6 tbsp. brown sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. ginger

.25 tsp. nutmeg

pinch of cloves

pumpkin pie method:

blend all ingredients together with a immersion blender to incorporate as little air as possible.

pour on top of the cheesecake mixture.

bake at 325 degrees for 70 minutes.

pecan pie ingredients:

1 c. brown sugar

.25 c. white sugar

.5 c. butter, melted

2 eggs

1.5 tbsp. flour

1 tbsp. milk

1 tsp. vanilla

2 c. pecan pieces

pecan pie method:

pour on top of the cheesecake mixture

bake at 400 degrees for 15 minutes and then reduce the temperature to 350 degrees for 35 minutes.