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Pumpkin Cheesecake Bars with Gingersnap Crust

#entertainingwithbeth #CookingChannel #pumpkincheesecake These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving! _______________________________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer Sezane Pink Flowers Shirt https://c3po.link/Q9KBFDzcub Mini Whisk https://amzn.to/46mh0GC Kitchen Aid Mixer https://amzn.to/3RP1PBB John Boos Board https://amzn.to/46lRCkf Parchment Sheets https://amzn.to/3RQAqzc Chef Knife https://amzn.to/45qJTjI FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _______________________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! https://bit.ly/2NTPD08 _______________________________________________________________________ PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST Makes 9 Squares Print Recipe Here https://entertainingwithbeth.com/pump... INGREDIENTS: Cream Cheese Filling: 24-ounces (678g) cream cheese, softened ¾ cup (178g) white granulated sugar ¾ cup (180 ml) sour cream 2 eggs ½ tsp (2.5ml) salt 2 ½ tsp (12.5ml) vanilla extract 3 tbsp (24 g) flour Pumpkin: ¾ cup (180 ml) pumpkin puree 1 ½ tsp (7.5ml) brown sugar ½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed: https://bit.ly/2zPINCN) ¼ tsp (1.25ml) vanilla extract Pinch of salt (Plus add ¼ cup (60ml) cream cheese mixture once combined, see below) Crust: 195g Ginger Snap Cookies (Trader Joe's if you have them nearby) 3 Tbsp (45ml) melted butter METHOD: Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside. Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool. In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside. Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine. Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms. Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.