Pumpkin Pie Bars

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Pumpkin Pie Bars
This is a great alternative to traditional pumpkin pie and people will be asking for your recipe over and over.
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Crust Mix
Pumpkin Filling
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Crust Mix
Pumpkin Filling
Instructions
Crust
  1. Preheat oven to 350. Grease 13 x 9 baking pan.
  2. Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. Stir in oats and pecans. Reserve 1 cup of oat mixture; press remaining mixture onto bottom of pan.
  4. Bake 15 minutes.
Pumpkin Filling
  1. Beat cream cheese, 1/2 granular sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended.
  2. Pour over crust; sprinkle with reserved crumb mixture.
  3. Bake 25 minutes. Cool completely.
  4. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.
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German Chocolate Cheesecake

 

 

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German Chocolate Cheesecake
This must be the best demo recipe I have ever seen. I could eat this every single day.
Course Desert
Cuisine German
Prep Time 10 minutes
Cook Time 70-75 minutes
Servings
people
Ingredients
Cake Mix
Frosting
Course Desert
Cuisine German
Prep Time 10 minutes
Cook Time 70-75 minutes
Servings
people
Ingredients
Cake Mix
Frosting
Instructions
Cake Mix
  1. Prepare cake batter according to package directions, set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined.
  2. Pour half of the cake batter into a greased 9 x 13 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top: spread to edge of pan.
  3. Bake at 325 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate.
Frosting
  1. For frosting, combine sugar, milk butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 200. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
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