Pumpkin Cream Cheese Squares

Ingredients

• 2 cups graham cracker crumbs, finely ground
• 1/2 cup butter, melted
• 1 1/4 cup brown sugar
• 2 cups cream cheese, room temperature (2 - 8 oz. packages)
• 1 cup canned pumpkin
• 2 eggs
• 3 tablespoons Goldschlager Cinnamon Liqueur

Directions

• Line the bottom of an 8 x 8-inch baking pan with a sheet of wax paper and spray with a non-stick cooking spray. Combine graham cracker crumbs, melted butter and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened. Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes.
• Preheat oven to 350F (175C). Add cream cheese into a mixing bowl and beat until whipped. Add the pumpkin and beat until creamy. Beat in sugar until smooth. Add eggs and beat until thoroughly combined.
• Pour pumpkin cream cheese mixture in an even layer over graham cracker crust. Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. Remove from oven and cool to room temperature. Cover with plastic wrap and chill for 3 hours or overnight.
• Makes 25 cookies.
• Cut into 1 /12 x 1 1/2-inch bars and top with whipped cream, if you like, before serving. Store in an airtight container in the refrigerator.

Prep Time