I thought I would whip up these cheesecake bars before pumpkin season dwindles away and leaves us in the land of peppermint and eggnog. I love that they use a sweet pastry dough for the crust instead of graham crackers or pie dough, it makes a really delicious sort of cookie bottom. The bars are fairly easy to make, though it does take a lot of time since bits and pieces need to chill along the way. They slice really easily so they’d be a great party dessert. Since I don’t like cheesecake, I usually look to my husband to let me know if they turned out well, and he went nuts over these bars. I’m not sure if he’ll let me take them to work tomorrow.