Creamy, rich pumpkin cheesecake bars with chewy gingersnap crust, topped with whipped cream and pumpkin pie spice!
40 gingersnap cookies
1/4 cup sugar
1 tablespoon cinnamon
4 tablespoons butter, melted and cooled mostly
16 ounces cream cheese, softened
1/2 cup pumpkin puree (not pumpkin pie filling)
1 egg, at room temperature
1/3 cup sugar
1 1/2 teaspoons pumpkin spice spice
2 teaspoons vanilla
chopped pecans (I used Diamond of California pecan bits),
pumpkin pie spice or cinnamon
Preheat oven to 350. Line an 8×8 inch baking pan with foil and lightly grease.
In a food processor combine the gingersnap cookies, sugar, and cinnamon and pulse until fine crumbs form. Add melted butter and pulse again until mixture is completely moistened.
Press gingersnap mixture into the bottom of your prepared baking pan. Bake for 10 minutes.
While crust is baking, prepare the cheesecake layer.
Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust.
Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes, then transfer to fridge to chill completely. Cut into squares and top with whipping cream, chopped nuts, and sprinkled cinnamon or pumpkin pie spice and serve.