Gingersnap Pumpkin Cheesecake Bars
Recipe: #40021
January 16, 2023
Categories: Desserts, Cookies, Snacks, Cheese, Pumpkin, Sunday Dinner, Thanksgiving, Oven Bake, Cream Cheese, Bars, Chocolate, more
"From BH&G Refrigerator time is not included in bake time."
Original is 36 servings
Ingredients
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 by Step Method
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
- You will need a 13x9-in baking pan.
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