Betty's Pumpkin Cheesecake Bars

Betty demonstrates how to make Pumpkin Cheesecake Bars. This dessert consists of a baked crust topped with pumpkin cheesecake. It is great for any fall event, including Halloween and Thanksgiving.
Pumpkin Cheesecake Bars
2 cups all-purpose flour
¾ cup light brown sugar, firmly packed
1 ½ cups chopped pecans, divided
½ cup butter (1 stick), melted
3 eggs, divided
2 teaspoons vanilla extract, divided
cooking oil spray
8 ounces cream cheese, softened
1 ½ cups half-and-half cream
½ cup maple syrup
15-ounce can pumpkin puree
2 teaspoons pumpkin pie spice
In a medium-sized mixing bowl, stir together flour and brown sugar. Beat in 1 egg and 1 teaspoon vanilla. Add ½ cup chopped pecans and mix well. Press crust mixture into bottom of a 15 ½-inch by 10 ½-inch by 1-inch jelly roll pan (or similarly sized baking pan or dish) that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 15 minutes. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Beat in remaining 2 eggs, the half-and-half cream, maple syrup, pumpkin puree, pumpkin pie spice, and remaining 1 teaspoon vanilla until smooth. Pour over prepared crust. Sprinkle with remaining 1 cup chopped pecans. Bake at 350 degrees (F) until set. (A toothpick inserted into the middle should come out clean.) Cool at room temperature for 30 minutes, and then chill in the refrigerator for 2 hours. Cut into bars (or squares) as desired. Store in the refrigerator until serving time. You may cover these bars with plastic wrap or aluminum foil and store in a refrigerator up to 1 week. I hope you love these! --Betty :)
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