Pumpkin Spice Cheesecake Bars


This tastes a lot like a rich pumpkin pie, but with a little extra zing!
This tastes a lot like a rich pumpkin pie, but with a little extra zing!

Well folks, we are officially in “that season“.
No, I don’t mean “Autumn” or “Fall”.

I am talking about   the “everything must be made out of pumpkin spice” season.

I have gone to the grocery store and noticed that the words “pumpkin spice” are pretty much on everything from cereal to yogurt, from desert to pasta sauce, and even from beer to cheese. Honestly folks, you can get puréed pumpkin year round, and cinnamon, nutmeg, and ginger are also readily available. However, I guess the overwhelmingness of pumpkin spice is the only indicator for those of us still wearing shorts in mid-80s weather in Southern California to realize that it is no longer summer time.

Soooo…yesterday was National Pumpkin Cheesecake day, so of course I *had* to make something to celebrate…
I browsed through various recipes and one caught my eye. I changed it up to suit my tastes, and the end result was delicious!

By the way, the crust is made out of gingersnaps, butter, and more ginger! ginger snaps

This recipe makes about 24 little squares, or 16 large squares.

This is a simple dessert that is reminiscent of pumpkin pie.
This is a simple dessert that is reminiscent of pumpkin pie.

Pumpkin Spice Cheesecake Bars

This recipe makes about 24 little squares, or 16 large squares.

 – the bottom –
1 16oz. box of crispy Ginger Snaps
(You’ll need about 40-44 of these. I used Nabisco Brand (see photo), and had about 20 left over)
2 teaspoons ground ginger
5 Tablespoons melted butter
– the top –

1 16 oz. can of pumpkin purée
1 box (8 oz) Neufchâtel cheese (1/3 fat cream cheese) at room temp
2½ teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons vanilla
12 oz. sweetened condensed milk (most cans have 14 oz.)

2 eggs
(optional: whipping cream & ginger sugar)

Preheat oven to 350°.
Line a glass baking dish (9×13″) with parchment paper. (It’s won’t sit properly till you have the crust in it)

In a food processor, grind up the cookies and ground ginger together. Pour in the melted butter and process until they’re mixed well. Turn out onto the parchment and using a spatula, press the cookie crust down until it covers the entire bottom of the pan. Bake for 8 minutes.

Meanwhile, in a large bowl, mix the pumpkin purée with the Neufchâtel with a hand held mixer till perfectly whipped together. Add the spices, salt, vanilla, and condensed milk and mix well again. Finally, add the eggs and mix till blended thoroughly.

Pour onto crust, and use a spatula to ensure the pumpkin is even across the crust. Bake 15 minutes, turn pan around, and bake another 18 minutes (this ensures proper cooking, unless your oven is perfect…which mine isn’t always).

You’ll know it’s done when the top has a little bit of firmness to it, and it’s become a bit more golden in color.

Let it sit out on a rack for about 30 minutes, and then put the pan into the fridge for at least 2 hours.

Once it’s chilled, slice into 24 squares (6 rows x 4 rows) and serve with freshly whipped cream and a sprinkle of ginger sugar.

And there you have it – dessert is served!

PS: I’d love to hear what items YOU’VE seen that have the “Pumpkin Spice” theme… tell me about it in the comments section below!

Anything after this logo is nothing but advertising!
Anything after this logo is nothing but advertising!
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