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Pumpkin Cheesecake Bars

Ingredients

  • 1 1/2 cups gingersnap crumbs
  • 1/4 cup sugar
  • 2 tablespoons sugar
  • 6 tablespoons melted butter
  • 2 large eggs
  • 1 1/4 cup pumpkin puree
  • 11 ounces cream cheese
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup sour cream

Instructions

  1. Preheat oven to 325 degrees. Prepare a 9x13 pyrex dish with parchment paper or grease the pan.

  2. Mix together 1 1/2 cups gingersnap crumbs and melted butter in a small bowl.

  3. Press gingersnap mixture into your prepared pyrex dish. Bake for 10 minutes.

  4. Mix together eggs, 1/4 cup sugar and 1 1/2 teaspoons vanilla together in a small bowl. Transfer to a blender.

  5. Add cream cheese and pumpkin puree to the blender and process mixture until smooth.

  6. Stir cinnamon, ginger, nutmeg and cloves into mixture.

  7. Pour evenly over warm crust.

  8. Bake cheesecake for 40 minutes.

  9. While cheesecake is cooking, whisk sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla in a small bowl.

  10. Spread sour cream mixture over top of cooked cheesecake. Bake 5 minutes.

  11. Turn off the oven and open the door and allow the cheesecake to cool completely in the oven. Garnish with gingersnap crumbs.

  12. Refrigerate for at least 2 hours before cutting and serving.