Gingersnap Pumpkin Cheesecake Bars

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.

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  • Makes: 36 servings
  • Serving Size: 1 bar
  • Makes: 36 bars
  • Prep: 35 mins
  • Bake: 35 mins 350°F
  • Cool: 1 hr

Gingersnap Pumpkin Cheesecake Bars

Directions

  1. Preheat oven to 350 degrees 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.
  2. 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.
  3. 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.
  4. 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.*

From the Test Kitchen

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.

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Nutrition Facts (Gingersnap Pumpkin Cheesecake Bars)

  • Per serving:
  • 132 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 33 mg chol. ,
  • 110 mg sodium ,
  • 16 g carb. ,
  • 0 g fiber ,
  • 11 g sugar ,
  • 2 g pro.
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