Pumpkin Cheesecake Bars
< 3 hours
1-½ cups gingersnap crumbs, plus additional for garnish
6 tablespoons (¾ stick) butter, melted
¼ cup plus 2 tablespoons sugar, divided
2-½ teaspoons vanilla, divided
11 ounces cream cheese, softened
1-¼ cups canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup sour cream
- 1.Preheat oven to 325°F. Spray 13X9-inch baking pan with nonstick cooking spray.
- 2.Combine 1-½ cups gingersnap crumbs and butter in small bowl; mix well. Press into bottom of prepared pan. Bake 10 minutes.
- 3.Meanwhile, combine eggs, ¼ cup sugar and 1-½ teaspoons vanilla in food processor or blender; process 1 minute or until smooth. Add cream cheese and pumpkin; process until well blended. Stir in cinnamon, ginger, nutmeg and cloves. Pour evenly over hot crust.
- 4.Bake 40 minutes. Whisk sour cream, remaining 2 tablespoons sugar and 1 teaspoon vanilla in small bowl until blended. Remove cheesecake from oven; spread sour cream mixture evenly over top. Bake 5 minutes. Turn off oven; open door halfway and let cheesecake cool completely in oven. Refrigerate at least 2 hours before serving. Garnish with additional gingersnap crumbs.