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Bar- Pumpkin Cheesecake Bars

List of Ingredients


2 cups finely crush gingersnaps (about 30 cookies)
1/4 cup butter, melted
1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
3 eggs





Recipe

Lightly grease a 13x9x2-inch baking pan; set aside

For crust, in a small bowl combine gingersnaps and melted butter. Press evenly into bottom of the prepared pan. Bake in a 325º oven about 10 minutes or until crust is firm; cool.

Meanwhile, for pumpkin batter, in a medium bowl stir together pumpkin, flour and pumpkin pie spice until combined; set aside.

For cream cheese batter, in a large mixing bowl beat cream cheese until smooth. Add sugar and vanilla, beating until combined. Add eggs, one at a time, beating at low speed after each addition just until combined. Stir 1/3 of the cream cheese batter (about 1 1/2 cups) into the pumpkin batter until smooth. Pour remaining cream cheese batter over crust. Place large spoonfuls of pumpkin batter randomly over cream cheese batter. Using the tip of a table knife or a thin metal spatula, gently swirl the two batters together. This should have a marbled look. Bake for 25 to 30 minutes more or until center is just set.

Cool completely in pan on a wire rack. Cover and chill for 4 to 24 hours before cutting into squares or bars. Store any remaining bars in the refrigerator.

A spicy gingersnap crust and rich cream pumpkin cheesecake filling. The most crisp gingersnaps you can fine will produce the best crust.


Posted by Bev at Joyce'S