Friday, 8 December 2017

Peppermint Hot Cocoa Krispie Treats

Everything we love so much about the holidays; hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat. Thank you Your Home Based Mom




1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips
Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste
Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

  • Coat 15×10 glass baking dish with cooking spray.
  • Set aside.
  • In a large plastic microwaveable bowl place butter and mini marshmallows 
  • Microwave 1 minute, stir, microwave 30 seconds, stir well.
  • If not completely melted microwave 15 seconds more.
  • Stir in half rice krispies; mix well.
  • Stir in remaining rice krispies; mix until well coated.
  • Pour into baking dish, lightly wet hand with water and press flat into pan.
  • Allow to cool completely.
  • Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
  • For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
  •  Mix well.
  • Add 1-2 Tbsp milk until creamy but thick.
  • Add dry hot cocoa mix; mix until incorporated.
  • Spread hot cocoa frosting on the top of krispie treats.
  • Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
  • In a microwave bowl melt chocolate for 30 seconds, stir well, 
  • Microwave 15 seconds more, stir until smooth.
  • Drizzle chocolate using a fork back and forth to garnish.
  • Let cool completely.
  • Cut into 4×4 square pieces.
  • Cover airtight until serving and enjoy!


Thursday, 7 December 2017

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight mealThank you Yellow Bliss Road


2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce


  • Combine sauces over medium heat in a large deep skillet and cook until bubbly.
  • Add meatballs in a single layer and stir to coat completely. 
  • Reduce heat to medium-low, cover and cook until meatballs are 
  • heated through; about 15 minutes for frozen.
  • Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
  • Serve on their own as an appetizer, or as a main dish over rice.

Sunday, 3 December 2017

Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

  • In a large bowl combine flour and other dry ingredients. 
  • In a second bowl combine remaining ingredients. 
  • Stir eggnog mixture into flour mixture until slightly lumpy.
  • Heat a lightly greased griddle or heavy skillet over medium heat. 
  • For each pancake pour 1/4 cup batter onto griddle. 
  • Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
  • Makes 16 pancakes.
  • Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
  • Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
  • Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Saturday, 2 December 2017

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar


Sparkling Cranberries
2 cups fresh cranberries
1 1/2 cups (310g) sugar, divided
1 cup (240ml) water

Cranberry Cake
3 1/3 cups (433g) all purpose flour
2 cups (414g) sugar
2 1/2 tsp baking powder
1 1/2 cups (336g) salted butter (340g), room temperature
3 eggs
2 tbsp vanilla extract
1 cup (240ml) sour cream
1 cup (240ml) milk
3 cups fresh cranberries

White Chocolate Icing
12 oz white chocolate chips
3/4 cup (180ml) heavy whipping cream
3/4 cup (168g) butter, room temperature
8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries
  • Bring 1 cup sugar and water to a simmer in a saucepan. 
  • Simmer until sugar is completely dissolved.
  • Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  • Add cranberries and stir to coat.
  • Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
  • Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
  • Roll them a few times to get a couple layers of sugar on them.
  • Set cranberries aside to dry for a hour or so.

Cranberry Cake
  • Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
  • Whisk together flour, sugar and baking powder in a large mixing bowl.
  • Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
  • Do not over mix.
  • Gently stir in cranberries.
  • Spread batter evenly between the three cake pan.
  • Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
  • Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing
  • Place white chocolate chips in a metal bowl.
  • Microwave heavy cream until it starts to boil. 
  • Remove from microwave and pour over chocolate chips.
  • Whisk chocolate and cream until smooth.
  • Allow ganache to sit until mostly cool. It should be thick.
  • Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
  • Add butter and beat until it is fully combined.
  • Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
  • Add more cream if needed.

To put the cake together:
  • Remove cake domes from cakes with a large serrated knife.
  • Place first layer of cake on cake plate. 
  • Spread about icing on top in an even layer.
  • Add second layer of cake and add more icing on top in an even layer.
  • Add final layer of cake on top and ice the outside of the cake.
  • Top the cake with sparkling cranberries and add some around the edge, if desired.


Friday, 1 December 2017

Peppermint Brownie Bars

Delicious brownie bars, filled with the flavors of both chocolate and peppermint. Thank you Love from the Oven



1 package (family-size) fudge brownie mix
2 1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons butter, divided
1 1/2 tablespoons heavy cream
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies (optional)


  • Preheat oven to 350°F. 
  • Prepare brownie mix as directed on package. 
  • Spread in greased foil-lined 15x10x1-inch baking pan.
  • Bake 15 minutes or until toothpick inserted into center comes out almost clean. 
  • Cool in pan on wire rack.
  • Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl until well blended and smooth. 
  • Spread evenly over cooled brownie. 
  • Refrigerate 30 minutes.
  • Microwave chocolate and remaining 1/2 cup (1 stick) butter in large microwave bowl on HIGH 2 minutes or until butter is melted. 
  • Stir until chocolate is completely melted. 
  • Spread over top of chilled brownie. 
  • Sprinkle with crushed peppermint candies, if desired. 
  • Cut into bars.


Thursday, 30 November 2017

Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table


1 cup butter, softened
3/4 cup sugar
1 1/4 tsp. ground nutmeg
1 egg
2 tsp. vanilla
3 cups flour
FROSTING:
1/4 cup butter, softened 3 cups confectioners sugar, divided
1 tsp. vanilla
2 Tblsp. light cream (or use evaporated milk)
Ground nutmeg (freshly ground is wonderful!)

  • Cream butter and sugar in a large mixer bowl. 
  • Add nutmeg, sugar, and vanilla; mix thoroughly. 
  • Stir in flour to mix well. 
  • If necessary, chill dough for easier handling. 
  • Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
  • Place logs 2 inches apart on ungreased baking sheets. 
  • Bake at 350º for 15 minutes or until lightly browned. 
  • Remove to wire racks and cool completely.
  • For frosting, cream butter until light and fluffy. 
  • Add 2 cups of the confectioners sugar and the vanilla; mix well. 
  • Beat in cream and remaining sugar. 
  • Frost cookies. 
  • With the tines of a small fork, make lines down the frosting to simulate bark. 
  • Sprinkle with nutmeg. 

Saturday, 25 November 2017

Turkey and Cranberry Quesadillas

Great for using those Turkey leftovers. Thank you Hot Eats and Cool Reads

corn tortillas
shredded mozzarella cheese
red onion, diced
leftover turkey breast, chopped
leftover cranberry sauce
fresh basil, chopped
butter (optional)


  • Butter one side of a tortilla. 
  • Place tortilla buttered side down in a frying pan or quesadilla maker. 
  • Layer with cheese, onion, turkey, cranberry sauce and basil, topping again with cheese.
  • Butter one side of another tortilla, and place on top, buttered side up.
  • Place in a quesadilla maker or fry each side of the quesadilla on medium high heat until browned and heated through. 
  • Cut into quarters and serve!

Thursday, 23 November 2017

Cream Cheese Sugar Cookies

Seriously melt in the mouth. Thank you Beneath My Heart

1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all purpose flour
  • Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. 
  • Mix in flour until well blended.
  • Roll into a ball and wrap in plastic wrap.
  • Refrigerate for two hours.
  • Heat oven to 375 degrees. 
  • Roll out dough, one third at a time, on a lightly floured surface. 
  • Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
  • Place the cookies one inch apart on ungreased cookie sheets. 
  • To prevent breaking, move cookies to and from baking sheets with a  spatula 
  • Leave cookies plain or brush with slightly beaten egg white and sprinkle with colored sugar.
  • Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. 
  • Cool completely
  • If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring
  • Stir all ingredients until smooth.
  • Pour 1 teaspoon of glaze on each sugar cookie. 
  • Use the back of the teaspoon to spread glaze evenly over cookie. 
  • Let glaze dry.

Monday, 20 November 2017

Southwestern White Chili

A Lovely Chili from Mari at My Little Corner of the World


1 tablespoon butter
1 cup chopped celery
1 green pepper, seeded and finely chopped
1 onion, finely chopped
3 boneless, skinless chicken breasts, cooked and diced
1 jar (48 ounces) Great Northern Beans
2 1/2 teaspoons cumin
1 jar (16 ounces) salsa
4 cups chicken broth
8 ounces cheddar cheese


  • Melt butter in skillet over medium heat.  
  • Saute celery, onion and green pepper until translucent.
  • In stockpot or crockpot, combine chicken, beans, cumin, salsa and chicken broth.  
  • Stir in celery mixture.  
  • Simmer uncovered in stockpot for about an hour stirring occasionally, or in crockpot for 6 hours on low.  
  • About 5 minutes before serving, stir in cheese and allow to melt.


Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest



2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

  • Preheat oven to 350°F
  • Place the onions in a small bowl and sprinkle the sugar over them. 
  • Let onions sit for about an hour.
  • In a large skillet saute the carrots, celery, apples, and garlic until softened.
  • Strain the sugared onions and add them to the saute along with the melted butter.
  • Add mixture to the bread and toss in a large bowl.
  • Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
  • Slowly toss until the broth is all absorbed by the bread.
  • Add salt and pepper to taste.
  • Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
  • Cover with foil and bake at 350°F for 45 minutes.
  • Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Sunday, 19 November 2017

Sweet Potato Casserole

 Perfectly sweet with a delicious crumb topping. Thank you Chef in Training


3 cups cooked and mashed sweet potatoes 
⅔ cup sugar 
½ cup butter, softened 
2 eggs, lightly beaten 
1 teaspoon vanilla 
⅓ cup milk 

Topping:
⅓ cup butter, melted 
1 cup brown sugar 
½ cup flour 
1 cup chopped pecans 


  • Boil and mash sweet potatoes. 
  • Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy. 
  • Put in 9x13 greased pan. 
  • To make topping, combine topping ingredients together in a small bowl. 
  • Stir and mix to combine. 
  • Crumble topping over sweet potatoes. 
  • Bake at 350 for 30 minutes. 

Thursday, 16 November 2017

Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks


1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

  • Brown beef or turkey over medium high heat until no longer pink.
  • Drain fat and add in the taco seasoning and water.
  • Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
  • Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
  • Place seasoned meat on top of Fritos.
  • In a saucepan, heat cheddar cheese soup and milk over low heat.
  • Once warm, pour cheese mixture on top of meat.
  • Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
  • Remove pan from oven and scoop desired amount onto plate. 
  • Top with favorite toppings!

Sunday, 12 November 2017

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!


2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

  • Preheat oven to 350 degrees F.
  • In a large pot bring water to a boil and add cauliflower florets.
  • Boil for 5-7 minutes or until cauliflower is slightly softened.
  • Drain water and set cauliflower aside.
  • In a medium saucepan melt butter and add garlic cooking for about 1 minute.
  • Add heavy cream and bring to a boil then lower to a simmer.
  • Add cream cheese and Gruyere cheese stirring until it has melted.
  • Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
  • Salt and pepper to taste.
  • Add cauliflower to a greased casserole dish.
  • Pour cheese mixture over the cauliflower
  • Top with cooked, diced bacon, and cheddar cheese.
  • Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
  • Garnish with chives before serving.

Friday, 10 November 2017

Pumpkin S’mores Bars

Pumpkin meets s’mores…it’s definitely the way to welcome fall this year spicy pumpkin bars with a melted chocolate and marshmallow layerThank you Inside BruCrew Life



1/2 cup butter, softened
1 cup brown sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups chocolate chips
3 cups miniature marshmallows



  • Beat the butter and sugar until creamy. 
  • Add the pumpkin, eggs and vanilla and beat again.
  • Stir together the baking powder, salt, flour, cinnamon, and nutmeg. 
  • Slowly add to the butter mixture until a soft dough forms. 
  • Spread in a greased 9x13 baking pan.
  • Bake at 350 degrees for 24 minutes. 
  • Remove from the oven and sprinkle the chocolate chips evenly over the top of the hot bars.
  • Cover the chocolate chips with the marshmallows. 
  • Return to the oven and bake another 2 minutes. 
  • Turn on the broiler and broil for 1-2 minutes.  
  • You just want the marshmallows to start turning golden, so do not over broil them. 
  • Remove from the oven and cool completely.
  • Use a wet knife to cut the bars into 24 squares. 
  • Rewet the knife in between each cut. 
  • The water on the knife keeps the marshmallow from sticking. 
  • Store in a sealed container. 
  • Makes 24 bars.

Tuesday, 7 November 2017

Pumpkin Cheesecake Pie

A layer of creamy vanilla cheesecake fills layers of pumpkin cheesecake in a simple graham cracker crust pie! Thank you Barefoot in the Kitchen




Crust Ingredients:
1 1/2 cups graham cracker crumbs, about 16 crackers worth (gluten free crackers work fine)
1/4 cup butter, melted
2 tablespoons light brown sugar

Pie Ingredients:
24 ounces cream cheese, softened
3/4 cup white sugar
1 tablespoon vanilla
3 eggs
3/4 cup pumpkin puree
1 tablespoon pumpkin pie spice mix
Optional topping: Vanilla Whipped Cream

  • Preheat oven to 325 degrees. 
  • Stir together the crust ingredients and press into 2 pie pans. 
  • Beat the cream cheese and sugar together with a mixer until smooth. 
  • Add the vanilla and the eggs and beat again.
  • Pour 1/3 of this mixture over each pie crust. (approximately 1 1/3 cups of the filling.) 
  • Stir the pumpkin puree and the spices into the remaining filling and beat until well combined. 
  • Divide the pumpkin mixture between the two pies 
  • Use a spatula to smooth it across the cheesecake layer.
  • Bake for 35-40 minutes, until the center looks almost set. 
  • A knife inserted should come out mostly clean. 
  • Cool at room temperature and then refrigerate for 2-3 hours or overnight. 
  • Top with whipped cream, just before serving.



Monday, 6 November 2017

Loaded Broccoli and Cheese Soup

A lovely Chowder-like soup...thick and satisfying. Thank you Lil Luna


2 - 14.5 oz. cans chicken broth
2-3 large carrots, peeled and diced
4 medium potatoes, peeled and cubed into small pieces
1 tsp. onion powder
2 small heads broccoli (washed and diced small)
3 TB butter
⅓ cup flour
3½ cups milk
4 cups shredded cheddar cheese
1 tsp. salt
½ tsp. garlic pepper
6 slices bacon, cooked and chopped

  • In a large pot combine chicken broth, carrots, potatoes and onion powder.
  • Bring to a boil, cover and simmer for about 10 minutes.
  • Add broccoli, cover and simmer for an additional 10 minutes.
  • While simmering, melt butter in a large sauce pan. 
  • Whisk in the flour and cook for another minute (or until golden brown). 
  • Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
  • Add cheese and stir until it is all melted. 
  • Add salt and garlic pepper.
  • Pour cheese sauce into the large pot and stir until well combined.
  • Add more milk  or broth  for a thinner consistency and add any additional salt and pepper needed. 
  • Top with bacon pieces.
  • Serve warm.

Sunday, 5 November 2017

No Bake Pumpkin Pecan Ice Cream Pie

An easy no bake pie for Thanksgiving made with prepared pie crust, ice cream and whipped topping. Thank you Meatloaf and Melodrama

1 prepared graham cracker pie crust
1/2 gallon pumpkin pecan ice cream (any pumpkin ice cream works)
1 8-oz tub whipped topping
caramel sauce
chocolate sauce
pumpkin morsels
semi sweet chocolate morsels

  • Add a thin layer of chocolate syrup to bottom of pie crust
  • Freeze until firm
  • Fill pie crust with ice cream, and return to freezer until firm
  • Spread whipped topping over ice cream
  • Top with morsels and chocolate and caramel syrup

Parmesan Garlic Smashed Potatoes

Parmesan garlic smashed potatoes are soft on the inside and crispy, crunchy on the outside. Delicious with the garlic butter and a healthy sprinkle of parmesan on top. Thank you Little Spice Jar


2 pounds baby yukon gold potatoes (red potatoes will work too)
2 tablespoons olive oil
3 tablespoons butter
4-5 cloves garlic, pressed
½ teaspoon salt
3 tablespoons parsley, chopped (divided)
2-3  tablespoons grated parmesan cheese

  • Position a rack in the center of the oven and preheat the oven to 450ºF.
  • In a large pot of boiling water, cook the potatoes until they are fork tender, about 15-20 minutes. 
  • Use a knife to piece the potatoes, it should pierce through easily.
  • Drain the potatoes and place them on the baking sheet. 
  • In a small microwave-safe bowl or glass measuring cup, combine the olive oil, butter, garlic, salt, and 1 tablespoon of chopped parsley. 
  • Heat the olive oil mixture for 20-40 seconds or until the butter melts completely.
  • Drizzle the prepared garlic butter over the potatoes and toss to coat evenly. 
  • Using the bottom of a flat-based jar or glass, smash the potatoes until they flatten but remain in one piece.
  • Bake the garlic smashed potatoes for 12-14 minutes then top with the parmesan cheese  
  • Continue baking for an additional 5-7 minutes or until the tops are golden and crispy. 
  • Serve topped with the remaining parsley.

Saturday, 4 November 2017

Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen


Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider
Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

  • To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
  • Stir in apple juice or apple cider.
  • Bring to a boil, remembering to stir occasionally. 
  • Boil until desired thickness and remove from heat.
  • For pancakes: prepare pancake mix according to package directions
  • For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
  • Cook pancakes and serve with the apple cider syrup.

Friday, 3 November 2017

Pumpkin Cheesecake Bars

These pumpkin cheesecake bars could not be easier to make.Thank you Roxana at A Treats Affair


    Crust
1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 packages (8 oz each) cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup (8 oz) canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
whipped cream
pumpkin pie spice


  • Heat oven to 300°F.
  • Line a 13X9 baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
  • In a medium size bowl, combine the graham cracker crumbs with the melted butter.
  • With your fingers press the crust on the bottom of the prepared pan. 
  • Set aside while making the filling.
  • In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. 
  • With the paddle attachment on, beat on low speed until light and fluffy.
  • Beat in eggs, one at a time, just until blended.
  • Spoon half of the mixture over the crust and spread evenly.
  • To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
  • With a wire whisk stir until smooth. 
  • Carefully, spoon over mixture in pan.
  • Bake the cheesecake in the preheated oven for 50 minutes or until just set. 
  • Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
  • Refrigerate for at least 3 hours before cutting into bars.
  • Top each bar with whipped cream and a dust of pumpkin pie spice.