PUMPKIN
CHOCOLATE CHEESECAKE BARS
GRAHAM CRACKER CRUST
1 1/4 CUPS GRAHAM CRACKERS - CRUSHED = 1 PKG.
1/4 CUP SUGAR
1/3 CUP BUTTER ( MELTED )
MIX WELL & SET ASIDE
FILLING
2 8oz. PKGS. CREAM CHEESE ( SOFTENED )
1 3/4 CUPS SUGAR
3 LARGE EGGS
1 CUP PUREED FRESH COOKED OR CAN PUMPKIN
1/2 TSP. PUMPKIN PIE SPICE
1/2 TSP. VANILLA
1/4 TSP. SALT
1 6oz. CHOCOLATE CHIPS
2 TBSP. BUTTER
1 1/4 CUPS SOUR CREAM ( NOT IMITATION )
1/4 CUP SUGAR
LIGHTLY GREASE 13X9X2 PAN FOR CRUST, PRESS CRACKER MIXTURE IN THE BOTTOM AND SET ASIDE.
PREHEAT OVEN 325
FOR FILLING: IN LG. BOWL BEAT TOGETHER CREAM CHEESE + SUGAR THEN ADD EGGS ONE AT A TIME ON LOW SPEED STIR IN THE PUMPKIN, SPICE, VANILLA, SALT. POUR 1 1/4 CUPS OF THIS FILLING INTO ANOTHER BOWL AND SET BOTH BOWLS ASIDE.
IN SMALL SAUCEPAN OVER VERY LOW HEAT MELT CHIPS AND BUTTER AND KEEP STIRRING. THEN ADD THE RESERVED FILLING 1 1/4 C. AND STIR UNTIL SMOOTH.
NOW, SPREAD THIS CAREFULLY OVER THE CRUST, THEN BAKE FOR 15 MIN.
REMOVE FROM OVEN, THEN SLOWLY POUR THE OTHER BOWL OF FILLING OVER THIS
LAYER AND SPREAD EVENLY. AT THIS POINT YOU CAN PUT CHOPPED NUTS ON TOP
THEN BAKE FOR 40-50 MINS. UNTIL THE EDGES SLIGHTLY PUFF UP AND IS SET IN THE CENTER. REMOVE FROM OVEN COOL FOR 30 MIN.
MEANWHILE, COMBINE SOUR CREAM & 1/4 C. SUGAR AND LET STAND UNTIL PAN IS COOL, THEN SPREAD MIXTURE OVER FILLING, REFRIGERATE FOR SEVERAL HOURS OR OVERNIGHT THEN IT WILL BE READY FOR CUTTING INTO SQUARES. MUST KEEP REFRIGERATED
MAKES 24 BARS
