More Great Recipes: Bar

Ginger Snap Pumpkin Cheesecake Bars

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3/4 cup finely crushed ginger snaps
1/2 cup finely ground walnuts
2 tablespoons brown sugar
5 tablespoons melted unsalted butter
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1-1/2 pounds cream cheese - room temperature
1 cup plus 2 tablespoons brown sugar - packed firmly
3 large eggs
3/4 cup pumpkin puree
2 tablespoons corn starch
1-1/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon cloves
1 teaspoon pure vanilla
1/4 cup evaporated milk
whipped cream ginger snap crumbs
grated nutmeg
ground walnuts


Preheat oven to 350ºF. For crust, combine ginger snap crumbs, walnuts, brown sugar, butter and press into the bottom of a 9 by 13 inch rectangular pan. Chill while preparing cheesecake batter.

For filling, cream the cheese on slow speed in a mixer with the sugar until well-blended. Add eggs and blend on low speed until homogeneous. Add pumpkin puree, corn starch, cinnamon, ginger, mace, cloves, vanilla and evaporated milk, scraping sides and bottom of mixing bowl often. Mix until smooth.

Pour into prepared pan. Bake 30-35 minutes until cake seems firm in center. Remove cake from oven and

Let cool 30-40 minutes before refrigerating. Cover lightly with a sheet of wax paper and chill several hours or overnight.

To serve, cut into squares and garnish each with a rosette of whipped cream in which ginger snap crumbs and nutmeg (or cinnamon) are sprinkled.

Questions, Comments & Reviews

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Slutty Brownies
Slutty Brownies
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana