Pumpkin Cheesecake Bars- I know I’m a couple of weeks early to be doing pumpkin recipes, but I’m willing to be bold and throw caution to the wind. These smooth and creamy bars are great for the annual fall pot luck or church event. All the great tastes of fall with my twist of a gingersnap crust to set off the creaminess. Hope you enjoy them.
Crust
2 cup ground ginger snap cookies
1/2 teaspoon cinnamon
1 stick melted butter
1/2 teaspoon cinnamon
1 stick melted butter
Mix all ingredients
Place in 13 x 9 pan and bake at 350 for 7 minutes
Cool for 10 minutes
Filling
3 8 oz bars of cream cheese
1 15 oz can puréed pumpkin
1 1/2 cup sugar
3 eggs plus 2 yokes
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 teaspoon bourbon vanilla (I just like the flavor)
2 tablespoons flour
3 8 oz bars of cream cheese
1 15 oz can puréed pumpkin
1 1/2 cup sugar
3 eggs plus 2 yokes
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 teaspoon bourbon vanilla (I just like the flavor)
2 tablespoons flour
Preheat oven to 350
In second bowl mix cream cheese and pumpkin until smooth
Add sugar, then mix
Add eggs and egg yolks, whip for two minutes
Add bourbon and mix
Add flour mix until smooth and fluffy
Place on crust
Bake for 1 hour until a tooth pick comes out clean
Let sit for 30 minutes
Cover with plastic wrap and refrigerate for 4 hours
Dan's Food Blog 
Oh what a good idea- gingersnaps for the crust! Brilliant! I will have to try these 🙂
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