Pumpkin Cheesecake Bars

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A thick layer of rich, creamy, spiced pumpkin cheesecake sits on top of a gingersnap graham cracker crust for the most decadent and delicious fall dessert. Bake these easy Pumpkin Cheesecake Bars in a 13 x 9 pan for a festive treat that feeds a crowd (they're also freezer-friendly). Don't forget the whipped cream on top!

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For the Crust:
15 whole graham crackers
1/4 c sugar
1/2 t ground ginger
1/2 t ground cinnamon
8 T salted butter ( melted )
For the Cheesecake Filling:
24 oz cream cheese ( softened )
3 c canned pumpkin puree
2 c sugar
1/4 c all purpose flour
1 t kosher salt
1.5 t ground cinnamon
.5 t ground nutmeg
.25 t ground ginger
.25 t ground cloves
2 large eggs
  1. Arrange rack in the middle of the oven. Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.

PREPARE CRUST

  1. Combine graham cracker...
    See the full directions on my site
Nutritions

Calories
335

Sodium
536mg
22% DV

Fat
20g
32% DV

Protein
6g
12% DV

Carbs
26g
8% DV

Fiber
2g
9% DV

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