This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.
Ingredients
Crust
- cooking spray
- 2 ½ cups gingersnap cookie crumbs
- 6 tablespoons butter, melted
Pumpkin Filling
- 2/3 cup canned pumpkin
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 ½ teaspoons vanilla extract
- 3 whole eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking pan with cooking spray.
Step 2
Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
Step 3
Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
Step 4
Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
Step 5
Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
Step 6
Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
Step 7
Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
Step 8
Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
Step 9
Cut into 24 bars. Refrigerate any leftover bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 231 | |
% Daily Value * | |
Total Fat15g | 20% |
Saturated Fat9g | 44% |
Cholesterol62mg | 21% |
Sodium159mg | 7% |
Total Carbohydrate20g | 7% |
Dietary Fiber1g | 2% |
Total Sugars14g | |
Protein4g | |
Calcium33mg | 3% |
Iron1mg | 6% |
Potassium56mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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