Ingredients
- 10 oz gingersnap cookies, crumbed (3 cups)
- ¾ cup butter, melted
- ½ cup dark brown sugar
- 16 ounces cream cheese, softened
- 1?2 cup sugar
- 3?4 cup pumpkin puree
- 2 tablespoons maple syrup
- 1?2 teaspoon vanilla bean paste (or extract)
- 1?2 teaspoon salt
- 1 teaspoon cinnamon
- 1?2 teaspoon freshly grated nutmeg
- 1?2 teaspoon ground ginger
- 1?2 teaspoon ground allspice
- 2 large eggs
Recipe Description
These Gingersnap Pumpkin Cheesecake Bars have a crunchy gingersnap cookie crust topped with a luscious, smooth pumpkin cheesecake filling. You’ll love these spiced bars! The crust gets the perfect amount of chewy vs. crunchy, the filling is soft, smooth, and pumpkin-y, and the whipped cream is the perfect light counterpart. Of course, the whipped cream is optional, but highly recommended!
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