Pumpkin Gingersnap Cheesecake Bars
- Reviews 2
Ready In: 45 mins
Serves: 20
Ingredients
- 2 cups gingersnap cookies, crushed (1/2 lb.)
- 8 ounces cream cheese (reduced fat is OK, fat free is NOT)
- 2 eggs
- 14 ounces sweetened condensed milk
- 15 ounces pumpkin (not pie filling)
- 1 1⁄2-2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
optional
- 1⁄2 cup walnuts or 1⁄2 cup pecans
Directions
- Preheat oven to 350.
- Grease a 9 x 13 pan.
- Put the ginger snap cookies in a large zip lock bag and crush the cookies with a rolling pin until they are pulverized.
- Put the crushed cookies in a layer in the 9 x 13 pan to form the bottom crust.
- In a mixing bowl beat cream cheese until light.
- Add the condensed milk and mix.
- Add eggs, canned pumpkin, spices and salt.
- Blend in the nuts if desired.
- Mix all together and pour carefully on top of the cookie crust in the pan.
- Bake 30 - 40 minutes at 350.
- Cool, chill, and serve.
- May be topped with whipped topping and more nuts for looks but is fine the way it is.
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