I am a huge fan of gingersnap cookies, pumpkin, and cheesecake so this recipe is right up my alley. It’s rich, creamy, and ever so decadent.
I think the caramel adds a lovely touch to the mix, too, so that’s how I like to serve these bars. However, if you’d prefer a little less sweetness, you can most definitely serve this on their own. Or try them with a scoop of your favorite ice cream!
2 cups gingersnap cookies, crushed
¼ cup Domino dark brown sugar
4 Tbsp Land O Lakes butter, melted
16 oz Philadelphia cream cheese, softened
⅓ cup Domino white sugar
⅓ cup Daisy sour cream
2 large Eggland’s eggs
1 cup pumpkin puree
1 tsp cinnamon
½ tsp ground nutmeg
⅛ tsp ground cloves
1 tsp of vanilla
½ cup Gold Medal all purpose flour
¼ cup Domino brown sugar
4 Tbsp cold Land O Lakes unsalted butter, cut into pieces
caramel sauce – optional
Preheat the oven to 350F.
Line a 8″x8″ glass pan with foil, leaving overhang so that it will be easy to lift the cheesecake up from the pan when it’s done.
Combine the crushed cookies, melted butter, and dark brown sugar, stir until fully combined.
Press cookie mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes. Remove from oven and let cool completely.
Meanwhile prepare the filling: Beat the cream cheese just until it is lump free and smooth. Add the sugar and beat again until well combined, about 2 minutes.
Beat in sour cream, vanilla, eggs, pumpkin puree, cinnamon, nutmeg and cloves.
Continue beating on medium-low speed until completely combined.
Pour mixture onto crust and spread evenly.
In a separate bowl combine flour and brown sugar. Using a pastry cutter cut cold butter into the mixture until crumbly.
Sprinkle mixture over the top of the cheesecake mixture.
Bake for 40 – 50 minutes or until a toothpick inserted in center comes out mostly clean you are good to go.
Transfer the pan to a cooling rack and allow the bars to come to room temperature, about 30-40 min, then refrigerate until chilled, at least 2 hours.
Using a very sharp knife, cut, drizzle with caramel sauce and serve.
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Quick tip: This recipe serves 16-20.