Ingredients:
1 cup all-purpose flour
1/3 cup packed brown sugar (golden)
S Tbsp. butler softened
112cup finely chopped pecans or walnuts
I (8-oz.) package softened
Y. i cup sugar
1/2 cup Libby’s Solid Pack Pumpkin
2 eggs lightly beaten
1/2 tsp. ground c. innamon
1 tsp. ground allspice
1 tsp. vanilla extract
Instructions:
cream cheese Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/◄cup mixture for topping. Press remaining mixture into bottom of 8 X 8 X I1/2″ baking pan. Bake in preheated 350° oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice and vanilla in large mixer bowl. Blend till smooth. Pour over baked crust SprinkJe with reserved topping. Bake an additional 30-35 minutes. Cool before cutting into bars. Makes thirty-two 1 X 2″ cheesecake bars.
Notes:
To River Reed, my grandson, I give thisrecipe because he loves pumpkin so much!
Servings Yield:
served topping
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