Creamy pumpkin cheesecake filing is sandwiched between a gingersnap cookie crumble.
1PackageYellow Cake Mix
1CupGinger snap cookiescrushed
1PackageCream Cheesesoftened, 8 ounces
2/3CupBrown SugarWe like Dark Brown
1CanCan Pumpkin Puree29 ounces
1 1/2TeaspoonsPumpkin Pie Spice
1/2Cup Ginger Snap Cookiescrushed
Heat the oven to 325 degrees.
Set aside 3/4 Cup of the cake mix in a separate bowl.
In a small bowl, combine gingersnap cookies and remaining cake mix. Mix until well combined.
Add butter and egg and stir to combine again then press into a parchment lined 9x13" baking pan. (We prefer this gold one because testing has shown it to achieve the most even bake and color.) Set aside.
For the Filling
In a large bowl, using a hand mixer, beat the cream cheese and brown sugar until smooth and creamy.
Add in the eggs, one at a time, beating until smooth.
Completely scrape the pumpkin out of the can and add it, the cream, spices and vanilla to the bowl and beat only until just combined. DO NOT OVER MIX.
Pour over the crust and use a rubber spatula to spread evenly.
For the topping
In the bowl with the reserved 3/4 cup of cake mix, add the cookie crumbs and sugar. Mix to combine so it makes an even topping.
Using a pastry cutter, cut in the butter until crumbly. Sprinkle over filling evenly.
Carefully move the bars to the center rack of the oven to bake at 325 for 70-75 minutes or until the center reaches 160 degrees and only has a slight jiggle. Cool for 2 hours then serve with a dollop of whipped cream.
Store in the refrigerator.
Recipe slightly adapted from Taste of Home.You could add chopped pecan or walnuts to the topping or crust if desired. A cinnamon or maple whipped cream would also be good!
Gingersnap Pumpkin Bars
Amount Per Serving (1 bar)
Calories 359Calories from Fat 171
% Daily Value*
Saturated Fat 11g69%
Vitamin A 4275IU86%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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