Shelly's Recipe

GINGERSNAP PUMPKIN CHEESECAKE BARS

Category: Bars

Crust
3/4 cup finely chopped ginger snaps or graham cracker crumbs
1/2 cup finely ground walnuts
2 tbsp brown sugar
5 tbsp melted unsalted butter
1/4 tsp ginger and cinnamon

Filling
1 1/2 lbs cream cheese, softened
1 cup plus 2 tbsp brown sugar
3 large eggs
3/4 cup pumpkin puree
2 tbsp cornstarch
1 1/4 tsp cinnamon, ginger, mace and cloves
1/2 tsp ginger
1 tsp vanilla
1/4 cup evaporated milk

Garnish
Whipped cream
Gingersnap crumbs
Grated nutmeg
Ground walnuts

Preheat oven to 350. For crust combine ingredients until mixture is crumbly. Press lightly into an ungreased 13x9 inch baking dish. Chill while preparing cheesecake batter.

Filling: Cream cheese with sugar until blended. Add eggs, one at a time. Add remaining ingredients and mix until smooth. Pour into prepared crust and bake 30-35 minutes until cake seems firm in center. Remove from oven and let cool 30-40 minutes before refrigerating. Cover lightly with waxed paper and chill several hours or over night. To serve: cut into squares and garnish.