Cheesecake Pumpkin Bars


1 ½ c shortbread cookies, crushed
1/8 c sugar
1/3 c butter melted

8oz pkg. cream cheese
1 egg
¼ c sugar
½ tsp. vanilla

Pumpkin Pie
1 1/3 c canned pumpkin
1 c evaporated milk
2 eggs
¼ c brown sugar
¼ c granulated sugar
1 tsp. cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt

Candied Pecans
1 c pecans, coarsely chopped
½ c granulated sugar
2 Tbsp. butter


Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with a non-stick spray and line with parchment paper letting the paper hang over the sides.

Place the cookies in a food processor and pulse until they resemble graham cracker crumbs. Add the melted butter. Pulse until well incorporated and press onto the bottom of the baking dish.

For the cheesecake, in a small mixing bowl beat the cream cheese, egg, sugar, and vanilla together until smooth and creamy. Refrigerate for 30 minutes and spoon onto the cookie crust.

For the pumpkin pie, in the bowl of an electric mixer with the whisk attachment whisk eggs until light and fluffy. Add the pumpkin, mild, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Whisk until well incorporated and gently pour onto the cream cheese mixture. Place in the oven and bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Cool and then top with candied pecans.

For the candied pecans, chop pecans and add to a medium saucepan along with the sugar and the butter. Stirring constantly, heat over medium heat until the sugar has melted and turned an amber brown color, approximately 7-8 minutes. Pour onto a buttered cookie sheet, spread out in a single layer and allow to cool. Once cooled, break into small pieces to use on top of the bars.