Pumpkin Cheesecake Bars with Marshmallow-Sour Cream Topping

November 17, 2016

These pumpkin cheesecake bars start with a flavorful gingersnap crust and in the middle, feature a luscious pumpkin filling. To finish, the cheesecake is topped with a deliciously tangy marshmallow-sour cream topping. Perfect for the upcoming holidays!

Crust:
2 C. (about 9 ounces) gingersnap cookie crumbs
1 C. pecans
1/4 C. packed light brown sugar
2 tbsp. chopped crystallized ginger
1/4 C. (1/2 stick) unsalted butter, melted

Cheesecake Filling:
2 (8 oz) packages cream cheese, room temperature
1 C. granulated sugar
½ C. pumpkin puree
3 eggs
1 1/2 tbsp. (1 ½ tbsp = 4 ½ tsp.) all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg (freshly grated can also be used)
1/8 tsp. ground allspice
1/8 tsp. salt
1 tbsp. vanilla extract

Topping:
2 C. mini marshmallows (or large marshmallows cut into ½ in. cubes)
1/4 C. whole milk
1 tsp. vanilla extract
1/8 tsp. salt
1 C. sour cream

For the crust: Preheat oven to 350°F. Line a 9x13 baking dish with parchment or foil (making sure parchment/foil comes slightly over sides of pan) and spray with cooking spray. In the bowl of a...
See the full directions on my site

Nutritions

Calories
6350

Sodium
3336mg
139% DV

Fat
441g
679% DV

Protein
81g
163% DV

Carbs
405g
137% DV

Fiber
43g
173% DV