Pumpkin Cheese Cake Bars,

These were my last nights project. Tonight i am taking the night off of baking to do some house work as i have been slacking on it latley. I hope you will try these at home. The recipe says a jelly roll pan it is a 9 by 13 pan for those of you who will ask I know there are some of you! I know this will seems like a lot of inderidents but i asure you this was very easy i had it all ready to go in the oven in about 10 min. and while it baked I made dinner, since it has to bake for 50 min. I did not do the cool whip on the whole pan as i didnt have intentions on taking them anywhere, so they are in the fridge and i put whip crean on them as I go. I took some to the Salon this morning and added it right before i left. delish!

Ingredients:

1 15-oz can pumpkin

3 eggs

1/2 cup brown sugar

2 tbsp cream

1 tsp vanilla extract

1/2 cup granulated sugar

1 tbsp cornstarch

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp salt

1.5 lbs cream cheese, at room temperature

for graham cracker crust:

18 graham crackers (2 sleeves)

1 stick butter, melted

1/4 cup sugar

*whipped cream to top

Directions:

Preheat your oven to 400 degrees.

In a large bowl crush graham crackers with your hands. Add sugar and butter and mix well. Press graham cracker crumbs onto a lined (parchment paper or silpat) jelly roll pan. Bake for 5 minutes until toasty. Remove and reduce oven temperature to 325.

Mix together the pumpkin, eggs, brown sugar, cream and vanilla in a large bowl.

In the bowl of a KitchenAid, beat together the cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, salt and ginger. Beat until light and fluffy then slowly pour in pumpkin mixture. Continue beating until mixture is smooth and no lumps remain.

Pour batter onto baked crust and bake for 50 minutes until edges begin to pull away from the sides of the pan. Let cool completely before cutting into small squares and topping with whipped cream.