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Thursday, October 1, 2015

Pumpkin Cheesecake Bars

I've finally conceded that it's fall because I turned on the heat and packed away my sandals for another season. There are many flavors that speak of fall for me: apple, cinnamon, but mostly pumpkin. Here's a speedy dessert that bakes up quickly.

Pumpkin Cheesecake Bars

1 can refrigerated crescent roll dough
16 oz cream cheese, softened
15 oz can pumpkin puree
1 egg
1/4 c. granulated sugar
1 t. cinnamon
1/4 t. cloves
1/4 t. salt
12 oz. whipped cream

1. Preheat oven to 400 degrees.

2. Open, unroll, and press dough into 10 x 15 inch pan. Set aside.

3. In a medium bowl, whip cream cheese and pumpkin puree.  Add egg, sugar, and spices. Pour over dough and spread evenly.

4. Bake 20-25 minutes. Cool completely before cutting and topping with whipped cream.

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