Pumpkin Cheesecake Bars

Ingredients

Crust

• 1 Cup packed brown sugar
• ½ Cup butter, softened
• 2 Cups Bisquick baking mix
• 1 Cup finely chopped pecans
• ¼ teaspoon allspice
• ⅛ teaspoon ground clove
• ¼ teaspoon nutmeg
• 1/8 teaspoon ginger

 

Filling

• 12 ounces cream cheese, softened
• ½ Cup brown sugar
• ¼ Cup sugar
• 3 eggs
• ¾ Cup canned or fresh pumpkin puree
• 1 ½ teaspoons vanilla
• ½ teaspoon nutmeg
• ¾ teaspoons cinnamon
• ¾ teaspoons ground ginger
• ⅛ teaspoon ground clove

Preparation

1. Preheat oven to 350 degrees. Generously grease 13" x 9" pan.

2. Cream brown sugar and margarine. Add allspice, clove, nutmeg and ginger. With electric mixer on low, add Bisquick and nuts until mixture is crumbly. Reserve two cups. Press remaining mixture in pan with fingers. Bake 10 minutes.

3. Beat cream cheese in electric mixer until smooth. Add sugars, eggs, pumpkin, vanilla, nutmeg, cinnamon, ginger and clove and mix well until smooth. Pour mixture over crust in pan, and sprinkle with remaining two cups of crust mixture. Bake until center is set and top is golden, about 30 minutes. Allow to cool completely before cutting, serve well-chilled.