Pumpkin cheesecake bars recipe for 16

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These pumpkin cheesecake bars make sixteen portions for a Thanksgiving dessert table. They need chilling time, so bake them the day before.

Ingredients

  • Gingersnap cookies

    10 oz

  • Unsalted butter

    6 tbsp

  • Cream cheese

    24 oz

  • Granulated sugar

    3/4 cup

  • Canned pumpkin puree

    1 cup

  • Eggs

    3

  • Vanilla extract

    2 tsp

  • Pumpkin pie spice

    2 tsp

  • Fine salt

    1/4 tsp

  • Sour cream

    1/2 cup

How to make it

  1. Crush gingersnaps, mix with melted butter, and press into a lined 9-by-13-inch pan. 2. Beat cream cheese and sugar until smooth. 3. Mix in pumpkin, eggs, vanilla, spice, salt, and sour cream. 4. Pour over the crust and bake at 325°F until the center barely jiggles. 5. Cool, refrigerate at least 6 hours, and cut into sixteen bars.

FAQ

Who is "Pumpkin cheesecake bars recipe for 16" for?

These pumpkin cheesecake bars make sixteen portions for a Thanksgiving dessert table. They need chilling time, so bake them the day before.

What do I need to buy for "Pumpkin cheesecake bars recipe for 16"?

This list has 10 items, including Gingersnap cookies, Unsalted butter, Cream cheese, and Granulated sugar. Cross off what you already own, then buy the rest.

Do I need every item on "Pumpkin cheesecake bars recipe for 16"?

No. Use it as a starting checklist for Pumpkin cheesecake bars recipe for 16. Cross off what you already have—often that includes Gingersnap cookies—and add anything your situation still needs.

Does "Pumpkin cheesecake bars recipe for 16" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Crush gingersnaps, mix with melted butter, and press into a lined 9-by-13-inch pan. 2. Beat cream cheese and sugar until smooth. 3. Mix in pumpkin, eggs, vanilla, spice, salt, and sour cream. 4. Pour over the crust and bake at 325°F until the cente…

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Pumpkin cheesecake bars recipe for 16 · Valedo