Pumpkin Cheesecake Bars

• 1 1/4 cups sandwiches chocolate cookie, crumbled
• 2 tablespoons butter melted
• 16 ounces cream cheese room temperature
• 1/2 cup sugar
• 2 tablespoons flour all-purpose
• 3/4 teaspoon pumpkin pie spice
• 2/3 cup pumpkin puree
• 1/4 teaspoon vanilla extract
• 2 eggs
• 1/2 cup salted butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons water or milk
• orange
• icing
• mini chocolate chips
• chocolate chips
• black licorice Mini

1. Preheat the oven to 325u0b0F and grease the bottom and sides of the Square Pan from your KitchenAid(R) 5-Piece Bakeware Set.
2. Process the cookie sandwiches in your KitchenAid(R) Food Processor until they are made into crumbs. Then in the smaller bowl from your KitchenAid(R) Ceramic Mixing Bowl Set, combine the butter and cookie crumbs until well combined.
3. Press the mixture into the bottom of the Square Pan and bake the crust for 7-10 minutes. Remove from the oven and set aside.
4. For the cheesecake filling
5. Reduce the oven to 300u0b0F.
6. In your KitchenAid(R) Stand Mixer, blend the cream cheese, sugar, flour and pumpkin pie spice with the Stand Mixer on low speed until well combined. Add the pumpkin puree and vanilla extract and mix until well combined. Next, add the eggs one at a time until you have a nice, smooth filling.
7. Spread the filling evenly over the crust and bake the cheesecake bars for 30 minutes.
8. Turn the oven off and leave the cheesecake in the oven with the door closed for 10 minutes. Remove the cheesecake from the oven and chill until firm, 4-6 hours.
9. For the vanilla frosting
10. To make the frosting, combine the butter and shortening until smooth. Next, add 2 cups of powdered sugar and mix until smooth. Add the vanilla extract and 1 tablespoon of water or milk and stir until combined. Finally, add the remaining powdered sugar, mixing until creamy. Add additional water or milk, if needed.
11. Divide the frosting between the three bowls from your Mixing Bowl Set, with 2-3 tablespoons of frosting in a smaller, fourth bowl. Color the small amount of frosting in the fourth bowl green. Add slightly more frosting to one of the three bowls and leave this bowl white. Color the other two bowls yellow and orange.
12. To make the ghost, pipe a swirl of white frosting using a large round icing tip. 2 1/2 to 3 full rotations should give you a full ghost. Use two mini chocolate chips for the eyes and a regular sized chocolate chip for the mouth.
13. To make the pumpkin, pipe a large mound of orange frosting on top of the cheesecake bar. Use the tip of a pointed offset spatula, or a narrow knife, to draw the lines on the side of the "pumpkin". For the stem, add a piece of black licorice. Use a leaf-shaped piping tip to create the leaf with the green frosting.
14. To make the candy corn, use all three frosting colors. Start by piping one full swirl with the yellow frosting, followed by a smaller white swirl and little orange dollop on top.
15. Refrigerate bars until ready to serve.

sandwiches chocolate cookie, butter, cream cheese, sugar, flour, pumpkin pie spice, pumpkin puruee, vanilla, eggs, butter, shortening, powdered sugar, vanilla, water, orange, icing, chocolate chips, chocolate chips, black licorice

Taken from www.yummly.com/recipe/Pumpkin-Cheesecake-Bars-1907585 (may not work)