Gingersnap Pumpkin Cheesecake Bars

36
Servings
35m
Prep Time
35m
Cook Time
1h 10m
Ready In


"From BH&G Refrigerator time is not included in bake time."

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (37.5 g)
  • Calories 97.1
  • Total Fat - 5.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 28.8 mg
  • Sodium - 65.3 mg
  • Total Carbohydrate - 12.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 10.8 g
  • Protein - 1.3 g
  • Calcium - 13.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350° f.

Step 2

Cover a 13x9-inch pan with aluminum foil, letting it extend over the edges ( for ease of lifting out of the pan). Spray the foil with some cooking spray.

Step 3

Get out a medium bowl. Add the crushed ginger snaps and the 1 tablespoon sugar. Mix together.

Step 4

Add the melted butter. Stir it in.

Step 5

With your hands, pat this into the bottom of the baking pan.

Step 6

Put the cream cheese into a large bowl. With your mixer, beat on medium speed until smooth.

Step 7

Add the eggs one at a time. Beat on low after adding each one.

Step 8

Add pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat everything together.

Step 9

Spoon the filling over the crust.

Step 10

Bake this for 35 to 40 minutes. The edges should be puffed and the filling just set in the center. Cool on a wire rack.

Step 11

Drizzle the melted chocolate over the top, if desired. Cover the bars and place in the refrigerator for 2 to 24 hours.

Step 12

After it's chilled, take uncut bars out of the pan by holding the foil. Place on a cutting board and cut it into bars.

Tips & Variations


  • You will need a 13x9-in baking pan.

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