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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

132 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 33 mg cholesterol; 110 mg sodium. 71 mg potassium; 16 g carbohydrates; 0 g fiber; 11 g sugar; 2 g protein; 0 g trans fatty acid; 2054 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 24 mg calcium; 1 mg iron;