Thanksgiving desserts

So, we are going to someone's house for Thanksgiving dinner this year. They are inviting a lot of families who have no family to celebrate with. There will be a lot of people there. The good thing about this is that I don't have to make very much food. I was asked to bring dessert. I am going to bring two. This is what I plan on making. I will post later to let you know how they turned out.

Pumpkin Chocolate Cheesecake Bars

1 recipe graham cracker crust
2 8 oz. pkgs. Cream cheese, softened
1 ¾ c. sugar
3 eggs
1 cup canned pumpkin
½ tsp. pumpkin pie spice
½ tsp. vanilla
¼ tsp. salt
1 c. semi-sweet chocolate chips
2 Tbls. butter
1 ¼ cups sour cream
¼ c. sugar
grated fresh nutmeg

•Preheat oven to 325.Prepare crust and set aside.
•In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. Add eggs, 1 at a time, on low speed beating until just combined after each one. Beat pumpkin, spice, vanilla and salt on low speed until just combined. Pour 1 ¼ c. filling into a bowl. Set aside.
•In a small saucepan, heat chocolate and butter over low heat until melted, stirring frequently. Whisk the melted chocolate mixture into the 1 ¼ c.pumpkin filling. Carefully spread the chocolate fiilling into crust. Bake for 15 minutes. Remove from oven and fill with remaining pumpkin filling, spreading evenly.
•Bake 40-45 minutes more or until mixture is puffed and center is set. Cool in pan on wire rack for 30 minutes. Meanwhile, combine sour cream and ¼ c. sugar. Cover, and let stand at room temp. while bars cool. Gently spread sour cream mixture over bars. Cool completely. Cover and refrigerate for 3 to 24 hours before cutting. Sprinkle with nutmeg just before serving. Cut into bars or triangles. Makes 24-36 bars.
•Place bars in a single layer in an airtight container, cover. Store in fridge up to 3 days. Do not freeze.

Graham Cracker Crust

Lightly grease a 9x13 pan. In a medium bowl combine 1 ¼ c. graham cracker crumbs and ¼ c. sugar. Add 1/3 c. melted butter; mix well. Press evenly into the bottom of the pan.

Nutmeg-Maple Cream Pie
New York Times

¾ cup maple syrup
2¼ cups heavy cream
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust (see Pie Crust 101–will only require half a recipe).
1. Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Yield: One 9-inch pie, 8 servings

**** UPDATE:

The Chocolate pumpkin cheesecake bars were fantastic! The nutmeg maple cream pie was not. It didn't turn out like it was supposed to. It had a nice flavor, but the texture was not good. I don't know what went wrong since it seemed like a simple recipe. Oh well. No one else tasted it but me, so I am glad! I would have been really embarrassed!