The best laid plans. Sometimes, as in the case of these Pumpkin Cheesecake Bars, they work out. Sometimes, as in the case of my weekend, they don’t.
I planned to take these Pumpkin Cheesecake Bars to a football tailgate this weekend. We’d been planning it for weeks. This was a big game. The timing couldn’t have been better because the kids didn’t have a soccer game on Saturday. We had babysitters. We had food. We had a plan.
Then my husband’s car broke down on Friday. He was stuck on the side of the road. For the second time in a week. Why does this stuff always have to happen right after you put two new tires on a car? We’d hoped to get the car fixed on the cheaper end of the spectrum when it broke down the first time. But it broke down again 12 hours after we’d picked it up from the shop.
The culprit? The clutch. The cost to fix it? More than our ten year old car is worth.
So instead of taking my delicious Pumpkin Cheesecake Bars to a tailgate on a beautiful fall day, we went car shopping.
Considering we made the decision in 24 hours, our car shopping was a success. We bought a 2-year old Kia Sorento which offered the most space and features in our price range.
Now that I’ve told you about things that didn’t go as planned, let’s talk about something that did – these Pumpkin Cheesecake Bars. I wanted to make a fall version of my Chocolate Chip Cream Cheese Bars. This plan worked and these bars turned out exactly as good as I’d hoped.
I started with roll of sugar cookies which I pressed into the bottom of a 13 x 9 inch baking dish with my fingers. Next, I put the cream cheese, eggs, sugar, canned pumpkin, vanilla, and pumpkin pie spice into a bowl and beat with a mixer until smooth. Then I poured the mixture over the top of the sugar cookies and baked for 35 minutes.
I tried a bar or two before I put them in the freezer. We’ll pull them out next weekend to share with friends while we watch some football. It won’t be quite the same as the tailgate we missed out on, but at least we’ll get to drive there in our new car.
- 1 16.5 oz roll of sugar cookies
- 2 packages of cream cheese, softened
- 2 large eggs
- ¾ c sugar
- ¾ c canned pumpkin (not pumpkin pie)
- 1 t vanilla
- 1 t pumpkin pie spice
- cooking spray
- Preheat the oven to 350 degrees.
- Spray a 13 x 9 inch baking dish with cooking spray. Press the sugar cookie dough into the bottom of the dish.
- In the bowl of a mixer, beat the cream cheese, eggs, sugar, pumpkin, vanilla, and pumpkin pie spice. Beat until smooth.
- Spread the pumpkin cream cheese mixture on top of the sugar cookies.
- Bake for 35 minutes.