PUMPKIN BARS WITH GINGERSNAP CRUST RECIPES
GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS RECIPE ...
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
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 9x13-inch pan
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, CarbohydrateContent 20.4 g, CholesterolContent 61.7 mg, FatContent 15.4 g, FiberContent 0.5 g, ProteinContent 3.6 g, SaturatedFatContent 8.7 g, SodiumContent 159 mg, SugarContent 14.3 g
GINGERSNAP PUMPKIN CHEESECAKE BARS | BETTER HOMES & GARDENS
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.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 4 hours 10 minutes
Prep Time 35 minutes
Yield 36 bars
Number Of Ingredients 12
Steps:
- 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.*
Nutrition Facts : Calories 132 calories, CarbohydrateContent 16 g, CholesterolContent 33 mg, FatContent 7 g, ProteinContent 2 g, SaturatedFatContent 4 g, SodiumContent 110 mg, SugarContent 11 g
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