1 pouch Krusteaz Pumpkin Pie Bar Crust Mix (enclosed)
4 Tbsp butter, melted
2 cups (16 oz) cream cheese, softened
1 pouch Krusteaz Pumpkin Pie Bar Filling Mix (enclosed)
SOUR CREAM TOPPING
1 cup (8 oz) sour cream
3 tablespoons sugar
1 teaspoon vanilla
- // Preheat oven to 350°F. Lightly grease 9-inch spring form pan.
- // For Crust: In medium bowl, stir together crust mix and melted butter with a fork until moistened. Press crust mixture into bottom of pan. Bake 5 minutes. While crust is baking, prepare filling.
- // For Filling: Place cream cheese and pumpkin pie bar filling mix in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and continue to mix on low speed until mixture is smooth. Pour cream cheese mixture over hot crust. Bake 40 minutes or until center does not jiggle when lightly shaken.
- // For Sour Cream Topping: In small bowl, stir together sour cream, sugar and vanilla until blended. Spread over hot cheesecake; return to oven and bake for an additional 5 minutes. Cool completely. Store covered in the refrigerator.
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