There’s Big Thanksgiving Pumpkin Pie Taste In These Little Layered Bars!
Oh, joy unbounded! Thanksgiving is here, and it is that time of year when the annual frenzy of holiday baking begins. I generally refrain from becoming heavily involved with this.
One memorable year, I had the crazy notion that joining a cookie exchange would be a “fun” activity. What in the world was I thinking? There’s nothing like deliberately adding a heap of stress, a drain of my physical energy and an unbelievable time commitment to my overloaded schedule. I’m quite sure I had gone mad! Before all was said and done, I had baked 30 dozen cookies!
If only I had this deliciously easy recipe of Roxana’s! Not only are these Pumpkin Cheesecake Bars beautiful, but they are also incredibly easy to make. You only use one bowl for two fillings, using her ingenious preparation method. As Roxana says, “The hardest part about these Pumpkin Cheesecake Bars is waiting for them to cool down.”
That’s the thing about cheesecake-based confections, or indeed about any of the more custard-like pies, such as pecan pie and even many layered bars: they don’t fully set up until they are fully cooled. So you might have to wait hours for them to be “done.” Oh sure, you could eat a piece before that, but the middle would just be good.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You can make these cheesecake bars up to 4 days ahead of when you plan to serve them. Do not cut them until you plan to serve them, and keep them refrigerated in an airtight container. You can also freeze them, again, uncut. Make sure they are completely cooled and then wrap them in several layers so they do not get freezer burn.
Recipe and image courtesy of Roxana at a TREATS affair
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