GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS
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.
Provided by brightlightz
Categories Desserts Cookies Gingersnap Recipes
Time 1h55m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- 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.
- 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.
- Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
- 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.
- 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.
- 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.
- 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.
- Cut into 24 bars. Refrigerate any leftover bars.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g
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Shabani Issah
[email protected]I would make these again, but I would make a few changes. I would use a different type of crust, and I would add more spices to the cheesecake filling.
Rj Ramesh Sangharsa Ramesh
[email protected]Overall, I thought these bars were pretty good. The crust was a bit dry, but the cheesecake filling was very good.
Sheldon
[email protected]I had some trouble getting the crust to set. I think I might have needed to bake it for a little longer.
Rahul R
[email protected]These bars were a bit too sweet for my taste. I think I would reduce the amount of sugar in the crust and filling next time.
Ariyan Akbor
[email protected]I love this recipe! The gingersnap crust is so unique and delicious. The pumpkin cheesecake filling is also very good. I would definitely recommend this recipe to others.
Teslim Waheed
[email protected]These bars were easy to make and turned out great! The only thing I would change is to add a little more ginger to the crust. Other than that, they were perfect.
Okafor Kennedy
[email protected]I've made this recipe twice now and it's always a hit! The gingersnap crust is the perfect complement to the pumpkin cheesecake filling. The bars are always gone in minutes.
Khan balouch
[email protected]These bars were delicious! I made them for a potluck and they were a big hit. The crust was crispy and the cheesecake filling was creamy and flavorful. I will definitely be making these again.
Muhammad Bakhsh
[email protected]This recipe was easy to follow and the bars turned out great! The gingersnap crust was a nice touch and the pumpkin cheesecake filling was delicious. I would definitely recommend this recipe to others.
Chris Tell
[email protected]I love the combination of pumpkin and ginger! These bars were the perfect fall treat. The crust was easy to make and the cheesecake filling was smooth and creamy. I will definitely be making these again.
Hipop Dan
[email protected]These cheesecake bars were a hit at my Thanksgiving gathering! The gingersnap crust added a delicious and unique flavor, and the pumpkin cheesecake filling was perfectly creamy and flavorful. I will definitely be making these again.