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.
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.