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Cheesecake: Gingersnap Pumpkin Cheesecake Bars

Source of Recipe

www.cyber-kitchen.com


List of Ingredients

Crust:
3/4 cup finely crushed ginger snaps
1/2 cup finely ground walnuts
2 tablespoons brown sugar
5 tablespoons melted unsalted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon

Filling:
1 1/2 pounds cream cheese (at room temperature)
1 cup, plus 2 tablespoons firmly packed brown sugar
3 large eggs
3/4 cup pumpkin puree
2 tablespoons corn starch
1 1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon cloves
1 teaspoon pure vanilla
1/4 cup evaporated milk

Garnish:
Whipped cream
Ginger snap crumbs
Grated nutmeg
ground walnuts


Recipe

Preheat oven to 350¡F. For crust, combine ginger snap crumbs, walnuts, brown sugar, butter; press into bottom of 9x13 inch rectangular pan. Chill while preparing cheesecake batter.

For filling, cream cheese and sugar on slow speed in a mixer until well-blended. Add eggs and blend on low speed until homogenous. Add pumpkin puree, corn starch, cinnamon, ginger, mace, cloves, vanilla, and evaporated milk, scraping sides and bottom of mixing bowl often. Mix until smooth

Pour into prepared pan and bake 30-35 minutes until cake seems firm in middle. Remove cake from oven and let cool 30-40 minutes before refrigerating. Cover lightly with a sheet of wax paper and chill several hours or overnight.

To serve, cut into squares and garnish each with a rosette of whipped cream in which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled. Add walnuts if you like.