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Pumpkin Cheesecake Bars

Ingredients:

1 1/2 pkgs Murray brand shortbread cookies

1/4 tsp. cinnamon

1/2 c. unsalted butter, melted

4 (8 oz.) pkg. cream cheese, softened

1-1/8 c. agave nectar

1 c. canned pumpkin

1/4 c. whipping cream

Directions

1. Crumble cookies in a food processor until they are small chunks. Mix cinnamon for a few seconds. Add melted butter and pulse a few times

to cover cookies completely. Press pumpkin cheesecake mixture into a greased 13 x 9 x 2-inch baking dish and bake at 325°F for 8 to 10 minutes or until set and then

cool on a wire rack.

2. In a food processor mix the pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and yolks then beat on low speed until combined.

Pour over the baked crust.

3. Bake at 325°F for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour and then refrigerate pumpkin bars for 3 hours or until chilled.

Optional Toppings

1. Sugar free cool whip- can usually find this at Wal-Mart

2. Pecans are also good on these pumpkin cheesecake bars. You can add them plain or mix with whippin cream and agave nectar and add to the top of the bars once cooled.

4 tbsp. all-purpose flour

1/2 tsp. each ground nutmeg, ginger, cinnamon and cloves

1/4 tsp. salt

1/4 tsp. vanilla extract

4 eggs

2 egg yolks