Shelly's Recipe

PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST

Category: Bars

Crust
2 cups finely crushed gingersnaps (about 30 cookies)
1/4 cup salted butter, melted

Topping
1/3 cup canned pumpkin
1 tablespoon all-purpose flour
1 tsp pumpkin pie spice
3 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 tsp vanilla extract
3 eggs

Preheat oven to 325 degrees. Lightly grease a 13×9 inch pan.

Combine crushed gingersnaps and melted butter in a small bowl. Press mixture into bottom of the prepared baking pan. Even out with the flat bottom of a glass, if needed. Bake the crust for 10 minutes or until crust is firm. Set aside to cool.

While the crust is cooling, stir together pumpkin, flour, and pumpkin pie spice in a medium bowl.

In a large mixer bowl, beat cream cheese on medium-high speed until smooth. Add sugar and vanilla, and beat until combined. Add eggs one at a time, beating to incorporate completely after each addition. Stir 1 1/2 cups of the cream cheese batter into the pumpkin mixture until smooth. Pour the remaining cream cheese batter over cooled crust.

Spoon the pumpkin batter over top of cream cheese batter and using a butter knife, gently spread evenly over the cheesecake mixture. Bake for 25-30 minutes or until center is set. Cool at room temperature for about an hour, then chill in the refrigerator before cutting into bars.