Pumpkin Spice Bars

Here is another awesome easy recipe for anyone looking for one. These are my pumpkin spice bars. I LOVE pumpkin pie. They have a creamy bottom with a pumpkin pie top. It's like having the whipped cream, but it's on the bottom. 

Cheesecake Layer:

6 Tbsp butter

8 oz cream cheese

3/4 cup sugar

3 eggs

1 Tbsp vanilla

3 Tbsp flour

In a bowl cream (whip) the butter, cream cheese and sugar for 3 min on medium speed with a paddle attachment. Scrape the bowl. Beat in eggs, vanilla and flour for one minute. Scrape down the bowl and beat for 30 more seconds. 

In a 9 by 13 inch rectangular pan lined with parchment; so that the parchment covers the bottom, sides and hangs over the edges of the pan or lined with foil and sprayed with oil; pour the cheesecake filling into the pan. Bake 350 degrees for 25 minutes. While this is baking prepare the pumpkin filling. 

Pumpkin Filling:

15 oz can of pumpkin puree (not pumpkin pie filling)

2 eggs

1/3 cup granulated sugar

1/3 cup brown sugar

a generous 1/2 tsp cinnamon

1/4 tsp salt

a generous 1/4 tsp ground nutmeg, cloves, & ginger. 

1/3 cup milk

1/3 cup of heavy cream

Mix all ingredients together. Once the cheesecake filling is finished baking Pour the pumpkin layer over it and back 30 minutes. Cool completely. Serve cold or at room temperature. Lasts up to 1 week in the refrigerator if it is covered well or at room temperature for 2 days. You can top this with whipped cream, but with the cream layer on the bottom you really don't need too.