Desserts

Swirled Pumpkin Pie Cheesecake Bars with Gingersnap Crust

Jessica Tuttle
November 22, 2016
73

These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices!

12
For the Crust
2 C crushed gingersnaps
¼ C melted butter
For the Cheesecake
2 (8 oz) packages cream cheese (1/3 of the fat or regular), softened
½ C brown sugar
½ C sugar
3 tbsp flour
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
3 eggs
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
¼ tsp allspice
2 tbsp milk
Preheat oven to 350. In a small bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a 9x9 inch baking dish. Bake for 8 minutes. Remove to a wire rack. In the bowl of...
See the full directions on my site
Nutritions

Calories
519

Sodium
805mg
33% DV

Fat
15g
23% DV

Protein
13g
26% DV

Carbs
82g
28% DV

Fiber
3g
12% DV
Baked

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1 c Duke's mayonnaise
2 t dried tarragon
1/4 t ground black pepper
1/4 t garlic salt
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6
  • In a large bowl, toss together the shredded chicken and the green onions.
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Nutritions

Calories
557

Sodium
194mg
8% DV

Fat
29g
46% DV

Protein
60g
121% DV

Carbs
3g
1% DV

Fiber
3g
12% DV