Preheat oven to 325 degrees. Line a 9x9x2-inch baking pan with foil, extending foil over pan edges. Spray foil with nonstick spray; set aside.
Pumpkin pie meets pecan pie meets cheesecake. And that's all we need to say about this stellar pie-bar-cheesecake mash-up.
Servings and Ingredients
|⅓ c. plus 1/4 c. Hy-Vee unsalted butter, melted, divided|
|¼ c. plus 1/2 c. Hy-Vee granulated sugar, divided|
|½ tsp. Hy-Vee ground ginger|
|1 ¼ c. Hy-Vee graham cracker crumbs|
|1 (8-oz.) pkg. Hy-Vee cream cheese, spftened|
|1 ¼ c. Hy-Vee canned pumpkin|
|⅓ c. Hy-Vee sour cream|
|2 ½ tsp. pumpkin pie spice, divided|
|2 tsp. Hy-Vee vanilla extract|
|3 Hy-Vee large eggs|
|¼ c. Hy-Vee all-purpose flour|
|1 c. Hy-Vee brown sugar, packed|
|1 ½ c. Hy-Vee pecan pieces|
Things To Grab
- 9x9x2-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- 3 medium bowls
- Wire cooling rack
- Electric mixer
Combine 1/3 cup melted butter, 1/4 cup granulated sugar, and ginger in a medium bowl. Add graham cracker crumbs; toss to combine. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes or until light brown. Cool on a wire rack. Increase oven temperature to 350 degrees.
Beat cream cheese with an electric mixer for 30 seconds. Beat in pumpkin, remaining 1/2 cup granulated sugar, sour cream, 2 teaspoons pumpkin pie spice and vanilla, scraping bowl occasionally. Beat in eggs, one at a time, until combined. Spoon filling into crust-lined pan.
Combine remaining 1/4 cup melted butter, flour, and remaining 1/2 teaspoon pumpkin pie spice. Stir in brown sugar and pecans; combine well. Sprinkle topping on pumpkin filling. Bake for 45 to 50 minutes or until center is set. Cool completely in pan on a wire rack. Refrigerate overnight. Use foil to lift uncut bars out of pan; cut into bars. Store in the refrigerator.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 70mg
- Sodium: 100mg
- Total Carbohydrates: 35g
- Protein: 4g