#TastyTuesday - Pumpkin Cheesecake Bars

I always say to take advantage of cooking up a batch of romance in the kitchen. 

It's a great opportunity for some fun "couple time". 

Enjoy a glass of chardonnay while making this recipe.

If you're a beer lover, 

try Screamin' Pumpkin from the Griffin Claw Brewing Co 

Here's a tasty little sweet you and your honey can make in advance to your Thanksgiving dinner.

Base

1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine
1 cup quick-cooking oats
1/2 cup finely chopped walnuts

Filling
1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

Topping

2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla

1.    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

2.    In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

3.    Meanwhile, in small bowl, mix topping ingredients. Drop mixture by the spoonful over the pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 bars

 Screamin' Pumpkin captures the essence of a Michigan Fall with smooth taste. Cloves, cinnamon, nutmeg, roasted pumpkin and a dab of molasses makes it perfect for an autumn day or night. Griffin Claw Brewing is located in the Rail District of Birmingham, MI.

Photo by 365 Days, 365 Beers

This year, the brewery took the Screamin' Pumpkin and aged it in bourbon barrels for 10 months. It has a bit of a vanilla, oak and spice flavor. I can't wait to try a Bourbon Imperial Screamin' Pumpkin!