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Pumpkin Bars with Cream Cheese Filling
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulgent pumpkin bars with layers of gingersnap cookie crust, creamy cheesecake filling, and spiced pumpkin pie topping.
Ingredients:
  • 2 cups crushed gingersnap cookies
  • 0.75 cup finely chopped pecans
  • 0.5 cup unsalted butter, melted and cooled slightly
  • 2 (8 ounce) packages cream cheese, softened
  • 0.5 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 0.75 cup white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) to create the perfect baking environment.
  • In a bowl, blend crushed gingersnaps, pecans, and melted butter for the crust, mixing until evenly moistened. Press the mixture into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven for about 10 minutes until the crust is lightly browned and fragrant. Remove from the oven and allow to cool while making the cream cheese layer. Keep the oven on.
  • In a large bowl, mix cream cheese, sugar, eggs, and vanilla extract until light and fluffy using an electric mixer. Spread the mixture over the cooled crust and chill in the refrigerator while you make the pumpkin layer.
  • Combine pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl, mixing until smooth. Add sugar and eggs, then pour the mixture over the cream cheese layer.
  • Bake for another 50 minutes until the pumpkin layer is fully set. Then slice into bars to serve.

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