Recipes and Cooking Gingersnap Pumpkin Cheesecake Bars Be the first to rate & review! A gingersnap crust makes this bar dessert a perfect holiday fit. Luscious pumpkin cheesecake makes the dessert recipe ideal for fall. The combination is one you'll crave all year, so make it any time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 35 mins Bake Time: 35 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 4 hrs 10 mins Servings: 36 Yield: 36 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 ¾ finely crushed gingersnaps (about 35 cookies) 1 tablespoon sugar ⅓ cup butter, melted 2 8 ounce pkg. cream cheese, softened 1 ½ cup sugar 3 eggs 1 15 ounce can pumpkin 1 teaspoon vanilla ½ teaspoon pumpkin pie spice ¼ teaspoon salt ½ cup semisweet chocolate pieces (3 oz.), melted (optional) Directions Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. For crust, in a medium bowl combine gingersnap crumbs and the 1 Tbsp. sugar. Stir in melted butter. Firmly pat crumb mixture into the bottom of the prepared pan. For filling, in a large bowl beat cream cheese with a mixer on medium until smooth. Beat in 1 1/2 cups sugar until combined. Add eggs, one at a time, beating on low after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Spoon pumpkin filling over crust, spreading evenly. Bake 35 to 40 minutes or until edges are puffed and filling is just set in center. Cool completely in pan on a wire rack. If desired, drizzle chocolate over uncut bars. Cover and chill 2 to 24 hours. Use the edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.* To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days or freeze up to 3 months. *Tip To cut bars into wedges, cut the 13x9-inch rectangle in half crosswise, then in half again lengthwise. Cut wedges from each quarter by cutting pieces at different angles. Rate it Print Nutrition Facts (per serving) 132 Calories 7g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 132 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 33mg 11% Sodium 110mg 5% Total Carbohydrate 16g 6% Total Sugars 11g Protein 2g Vitamin C 0.5mg 3% Calcium 24mg 2% Iron 0.7mg 4% Potassium 71mg 2% Folate, total 10.5mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.