We both love making things that remind us of holidays while growing up...Sheri Lee's (my mama) Pumpkin Cheesecake Bars always make the cut. They are a special treat for the hubs - he is capable of eating the whole pan :) - because I only bake them once a year!
Here's a quicker version that is super cute for entertaining anytime this fall!
Ingredients
1 (8-oz) package of cream cheese, softened
1 (16-oz) can of pumpkin
1 (14-oz) can sweetened condensed milk
1 egg
2 teaspoons pumpkin pie spice
Nilla Wafers
Chopped pecans (optional)
Beat cream cheese in large mixing bowl until fluffy. Slowly add in sweet condensed milk while mixing. Beat in egg until smooth. Mix in can of pumpkin; stir in pumpkin pie spice. Pour mixture into 9"x 13" greased glass pan.
Bake at 350° for 30-35 minutes. Take out and let cool on baking rack until ready to assemble (you can also refrigerate overnight and assemble the next day).
While cheesecake is cooling, crush Nilla Wafers in food processor.
Beat cream cheese in large mixing bowl until fluffy. Slowly add in sweet condensed milk while mixing. Beat in egg until smooth. Mix in can of pumpkin; stir in pumpkin pie spice. Pour mixture into 9"x 13" greased glass pan.
Bake at 350° for 30-35 minutes. Take out and let cool on baking rack until ready to assemble (you can also refrigerate overnight and assemble the next day).
While cheesecake is cooling, crush Nilla Wafers in food processor.
Layer crushed wafers and cheesecake filling.
Cool in the refrigerator for a couple hours and before serving top with chopped pecans or a vanilla wafer. Enjoy!
Check out the Pier 1 Tasting Party collection here. Love to use these items for gatherings!
Love this! I will definitely try it out this Thanksgiving. Miss you lady!
ReplyDeleteThese look delicious & simple...Thanks for sharing!
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