KID’S CORNER
BE SAFE At Gramercy Villas, we want to make sure that our residents are safe. To help keep it that way, we have placed buckets of Ice melt under the stairwells in each building for your use. If the walkways are icy, please be sure to take a scoop or two and use it on the walk to your car, the dumpster, or anywhere else you may be headed on the property. While we do clear the sidewalks of snow, there may be times when the walks are still slippery. Be sure to use the ice melt as needed.
Pumpkin Cheesecake Bars
Daylight Saving Time 2016 ends on Sunday, November 6 at 2 a.m. Turn your clocks back one hour at 1 a.m.
What would November be without a pumpkin recipe of some type? This recipe combines the flavor of the season with cheesecake. Yum!
Crust 1 1/2 cups graham cracker crumbs 1/4 cup melted butter
Filling 4 1 4 1 2
packages (8 oz. each) cream cheese, softened 1/2 cups granulated sugar eggs cup (8 oz.) canned pumpkin (not pumpkin pie mix) teaspoons pumpkin pie spice
Instructions 1. 2.
Heat oven to 300°F. Spray a 13X9 pan with non-stick spray. In a medium size bowl, combine the graham cracker crumbs with the melted butter. 3. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling. 4. In a mixing bowl add the cream cheese and sugar. Beat on low speed until light and fluffy. 5. Beat in eggs, one at a time, until just blended. 6. Spoon half of the mixture over the crust and spread evenly. 7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice. 8. Mix until smooth. Carefully, spoon over mixture in pan. 9. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so. 10. Refrigerate for at least 3 hours before cutting into bars. 11. Garnish with whipped cream, if desired.