Description
Delicious pumpkin cheesecake bars with a creamy filling and a spiced crust, perfect for fall.
Ingredients
Scale
- 2 cups all purpose flour
- 2 1/2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup vegetable shortening (room temperature)
- 1/4 cup unsalted butter, room temperature (1/2 stick)
- 1 large egg
- 1/4 cup molasses
- 1 package (8 oz.) cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 2 1/2 cups Cool Whip (thawed)
Instructions
- Preheat oven to 350°F.
- Spray a 9×13-inch baking dish lightly with cooking spray and set aside.
- Combine first 6 ingredients (crust ingredients) in a medium bowl; whisk to blend.
- Using an electric mixer, beat the brown sugar, shortening and butter in a large bowl until fluffy.
- Add the egg and molasses and beat until well blended.
- Add the flour mixture and mix just until blended.
- Press the dough into the pan.
- Bake for 25-30 minutes.
- Transfer to a cooling rack to cool.
- Meanwhile, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer on medium speed until well blended.
- Gently stir in the whipped topping.
- When the crust has cooled off, spoon the cream cheese mixture into the crust.
- Level with an off-set spatula or the back of a spoon.
- Refrigerate for 3 hours or overnight.
- Store leftover cheesecake bars in the refrigerator.
Notes
- These bars are best served chilled.
- Can be topped with additional Cool Whip if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg