Check out our All Natural Ready to Roast Whole Turkey! Learn More.

Pumpkin Cheesecake Bars

Prep Time

15 minutes

Total Time

< 3 hours

Servings

24

Calories

120

Per Serving

Low Sodium

Low Calorie

Ingredients

1-½ cups gingersnap crumbs, plus additional for garnish

6 tablespoons (¾ stick) butter, melted

2 eggs

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

Directions

  • 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.

Nutrition Facts

Per Serving

Calories120
Total Fat10g
Carbs7g
Protein2g
Trans Fat0g
DV Trans Fat0%
Sodium95mg
DV Sodium4%
Sugar5g
DV Sugar0%
Iron2%
Calcium2%
Saturated Fat60g
DV Saturated Fat30%
Cholesterol30mg
DV Cholesterol10%
Dietary Fiber1g
DV Dietary Fiber4%
Vitamin A0%
Vitamin C0%