I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.
I found this recipe in a magazine years ago. It's the best cheesecake I have ever tasted! The recipe calls for graham cracker crumbs but sometimes I use vanilla wafer crumbs. This recipe is submitted in loving memory of my friend Ronnie.