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Pumpkin Cheesecake Bars with Gingersnap Crust

Tiffany, Creme de la Crumb
  • 60 minutes
  • Serves 12

INGREDIENTS

38

gingersnap cookies

1/4 cup

sugar

1 tbsp

cinnamon

4 tbsp

butter, melted and cooled mostly

16 oz

cream cheese, softened

1/2 cup

pumpkin puree (not pumpkin pie filling)

1

egg, at room temperature

1/3 cup

sugar

1 1/2 tsp

pumpkin pie spice

2 tsp

vanilla

toppings: whipped cream, chopped pecans (I used Diamond of California pecan bits), pumpkin pie spice or cinnamon